These treats are the kind of dessert you make once and then keep making forever. They’re soft, gooey, and layered with rich caramel and a kiss of flaky sea salt. Think classic Rice Krispie treats, but upgraded with deep caramel flavor and a buttery finish.

They come together fast, use simple pantry ingredients, and feel special enough for parties or bake sales. If you love sweet-salty snacks, this is your new go-to.

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Why This Recipe Works

Close-up detail: A tight macro shot of freshly pressed Salted Caramel Rice Krispie Treats still in t

The secret is a double boost of flavor: brown butter and a quick salted caramel. Brown butter adds a toasted, nutty note that balances the sweetness.

The caramel binds everything together and keeps the bars extra chewy. A sprinkle of sea salt brightens each bite and keeps the sweetness in check. It’s a small twist on a classic that delivers big results.

Shopping List

Unsalted butter – for browning and rich flavor
Mini marshmallows – melt smoothly and evenly
Light brown sugar – for the caramel
Heavy cream – gives the caramel body and silkiness
Pure vanilla extract – rounds out the flavor
Kosher salt – for balance in the mix
Flaky sea salt – for finishing on top
Rice Krispies or crispy rice cereal
Neutral oil or nonstick spray – for the pan and spatula
Optional add-ins: chocolate chips, toasted pecans, or a drizzle of melted chocolate

How to Make It

Cooking process: Overhead shot of the browned-butter quick caramel just after marshmallows have melt

Prep your pan. Line a 9×13-inch baking pan with parchment, leaving some overhang for easy lifting.
Lightly grease the parchment and a rubber spatula.
Brown the butter. In a large pot over medium heat, melt 8 tablespoons (1 stick) unsalted butter. Keep cooking, stirring, until the milk solids turn golden and smell nutty, about 4–6 minutes. Don’t walk away; it turns quickly.
Make a quick caramel. Reduce the heat to low.
Add 1/2 cup packed light brown sugar and 1/4 cup heavy cream to the browned butter. Stir constantly until smooth and gently bubbling, 2–3 minutes.
Fold in marshmallows. Add 10 ounces of mini marshmallows. Stir over low heat until fully melted and glossy.
Remove from heat and stir in 2 teaspoons vanilla and 1/2 teaspoon kosher salt.
Mix with cereal. Add 6 cups crispy rice cereal. Stir gently with the greased spatula until every bit is coated. If using chocolate chips, let the mixture cool 1–2 minutes first so they don’t fully melt.
Press into the pan. Transfer to the prepared pan.
Lightly press into an even layer with the greased spatula or a sheet of parchment. Don’t compact too hard or the bars will be dense.
Finish with flaky salt. While still warm, sprinkle 1–2 teaspoons flaky sea salt evenly over the top. Add a drizzle of melted chocolate if you like.
Set, then slice. Let cool at room temperature for 45–60 minutes, or chill for 20–30 minutes for cleaner cuts.
Lift out by the parchment and slice into squares or bars.

Keeping It Fresh

These bars stay soft and chewy for several days if stored properly. Place them in an airtight container at room temperature with a sheet of parchment between layers. If your kitchen is warm, refrigerate and let them come to room temp before serving.

For longer storage, wrap individually and freeze for up to 1 month. Thaw on the counter for 20–30 minutes.

Tasty top view: Top-down image of the set slab lifted from the pan on parchment, sliced into neat sq

Health Benefits

Rice Krispie treats are an occasional sweet, but a few choices can make them a bit kinder to your day. Using brown butter boosts flavor so you can be satisfied with a smaller portion.

Crispy rice cereal is naturally low in fat, and these bars deliver quick energy when you need a simple treat after a long day or a workout. You can mix in toasted nuts for some healthy fats and a little protein. Portion control is your friend here—cut smaller squares for a lighter bite without losing the experience.

What Not to Do

Don’t crank the heat. High heat scorches butter and sugar, leading to a bitter taste.
Keep it medium to low and steady.
Don’t skip the salt. A pinch in the mix and flaky salt on top keep the sweetness balanced and the flavors bright.
Don’t overpack the pan. Press gently. Overcompacting makes the treats tough instead of soft and chewy.
Don’t overcook the marshmallows. Once melted and smooth, take them off the heat. Overheating makes the mixture stiff and dry.
Don’t add chocolate too early. If mixing in chips, cool the mixture slightly first or they’ll melt into streaks.

Alternatives

No-brown-butter version: Use regular melted butter if you’re short on time.
Add an extra splash of vanilla for warmth.
Store-bought caramel: Skip the quick caramel and stir in 1/3–1/2 cup jarred caramel sauce with the marshmallows. Still finish with flaky salt.
Chocolate lovers: Swap 1 cup of cereal for 1 cup of mini chocolate chips, or drizzle the top with dark chocolate. A pinch of espresso powder in the caramel adds depth.
Nutty crunch: Fold in 3/4 cup chopped toasted pecans or almonds.
Add a touch of cinnamon for warmth.
Gluten-free: Use certified gluten-free crispy rice cereal and check that your marshmallows and caramel ingredients are GF-friendly.
Dairy-free: Use a dairy-free butter alternative, coconut cream in place of heavy cream, and check marshmallow labels. Expect a slightly different texture but great flavor.
Extra-gooey: Add 1–2 cups more mini marshmallows at the end, folding in just until streaky for pockets of goo.

How long do these keep?

At room temperature in an airtight container, they stay fresh for 3–4 days. Refrigerate for up to a week, but let them warm slightly before eating for the best texture.

Frozen, they’re good for about a month.

Can I make them ahead for a party?

Yes. Make them the day before, leave them uncut in the pan, and cover tightly. Slice the day of serving for neat edges and peak freshness.

Why is my caramel grainy?

Graininess usually comes from undissolved sugar or cooking over high heat.

Keep the heat low and stir until smooth before adding marshmallows. If it starts to seize, add a splash more cream and stir gently.

Do I need a candy thermometer?

No. This is a quick, soft caramel made right in the pot with butter, brown sugar, and cream.

You’re just looking for a smooth, gentle bubble, not a specific temperature.

Can I double the recipe?

Absolutely. Use a large pot and a rimmed half-sheet pan lined with parchment. Keep an eye on the heat so the caramel doesn’t scorch.

What if I only have large marshmallows?

They work fine.

Chop them or tear them up so they melt faster, and measure by weight if possible (10 ounces).

How do I get clean slices?

Let the pan cool fully or chill briefly, then use a sharp knife lightly greased with oil or butter. Wipe the blade between cuts.

In Conclusion

These Salted Caramel Rice Krispie Treats strike the perfect balance of gooey, buttery, and crisp with a bright pop of flaky salt. They’re easy enough for a weeknight craving and polished enough for a crowd.

Keep this recipe in your back pocket, and don’t be surprised when it becomes the most requested treat in your kitchen. One pan, a handful of ingredients, and a little salt—that’s all it takes.