Irresistible Salted Caramel Rice Krispie Treats – Chewy, Buttery, and Perfectly Sweet
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.
Ingredients
- 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
Instructions
- Prep your pan. Line a 9x13-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.