Description
These Salted Caramel Rice Krispie Treats combine the classic crispy marshmallow base with a rich, buttery salted caramel twist. Made with a luscious homemade caramel sauce infused with kosher salt and topped with a sprinkle of sea salt, these treats are delightfully gooey, sweet, and satisfying. Perfect for a quick, easy dessert or a nostalgic snack with a sophisticated flavor upgrade.
Ingredients
Scale
Main Ingredients
- 6 cups Rice Krispies cereal
- ½ cup unsalted butter
- ½ cup dark brown sugar
- ¼ cup heavy whipping cream
- 1 tbsp light corn syrup
- 1 tsp kosher salt or flaked sea salt, plus more for sprinkling on top
- 10 oz mini marshmallows
- 1 cup mini marshmallows
Instructions
- Prepare the dry mixture: In a large, heat-proof bowl, toss together 6 cups of Rice Krispies cereal with 1 cup of mini marshmallows. Set this mixture aside while you prepare the caramel.
- Prepare the pan: Spray an 8×8 inch baking pan with non-stick cooking spray. This will ensure your treats don’t stick and make it easy to remove them later.
- Make the salted caramel sauce: In a large, heavy-bottomed pot, melt ½ cup unsalted butter over medium-high heat, stirring constantly to prevent burning. Once melted, lower the heat to medium and add ½ cup dark brown sugar, ¼ cup heavy whipping cream, and 1 tablespoon light corn syrup. Cook the mixture for about 7 minutes, stirring frequently until the caramel thickens to a syrupy consistency and is smooth.
- Add salt and marshmallows: Stir in 1 teaspoon kosher salt to the caramel, then remove the pot from heat. Add 10 ounces of mini marshmallows and stir continuously until completely melted and combined into the caramel sauce.
- Combine and coat: Quickly pour the hot caramel marshmallow mixture over the Rice Krispies and marshmallows mixture. Stir promptly and thoroughly to evenly coat all the cereal pieces before the caramel begins to set.
- Shape and chill: Press the coated mixture firmly and evenly into the prepared 8×8 inch pan. Sprinkle additional flaked sea salt over the top for garnish and extra flavor. Allow the treats to cool completely; placing them in the freezer speeds up the process. Once cooled and set, cut into squares and serve.
Notes
- Using dark brown sugar adds a deeper molasses flavor to the caramel.
- Be careful not to scorch the caramel; stirring frequently helps prevent burning.
- For quicker cooling, place the pan in the freezer but do not freeze solid.
- Sprinkling additional sea salt on top enhances the salted caramel flavor and adds a nice textural contrast.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain crispiness.
- You can substitute kosher salt with flaky sea salt for garnish if preferred.
