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Salted Caramel Rice Krispie Treats

Salted caramel Rice Krispie treats made into thick, chewy golden bars with a stretchy marshmallow interior. Melt-and-fold no-bake method, then drizzle with dark caramel and finish with flaky sea salt for gooey caramel dessert bars.
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Prep Time 10 minutes
Cook Time 10 minutes
setting 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Salted caramel Rice Krispie treats base
  • 6 tbsp butter For melting and lightly buttering hands.
  • 1 can (10 oz) mini marshmallows Use 10 oz bag plus 1 cup extra for stir-in (gooey pockets).
  • 0.25 cup store-bought caramel sauce Plus more for drizzling.
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt Table salt used in the marshmallow mixture.
  • 6 cup Rice Krispies cereal
  • 1 flaky sea salt For topping after drizzling.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare pan
  1. Line a 9x13 pan with parchment paper and spray lightly with cooking spray so the bars lift out cleanly.
Melt marshmallows
  1. Melt butter in a large pot over medium-low heat, then add marshmallows and stir constantly until fully melted and smooth, about 8-10 minutes, with the mixture glossy.
Stir in caramel and flavor
  1. Remove from heat and stir in caramel sauce, vanilla extract, and salt until combined, with no streaks remaining.
Fold in cereal
  1. Fold in Rice Krispies cereal quickly until evenly coated, with every flake clinging to the marshmallow mixture.
Add extra marshmallows
  1. Fold in the extra 1 cup mini marshmallows for gooey pockets, then press the mixture together briefly so it stays cohesive.
Press into pan and set
  1. Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
  2. Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt, then let set 30 minutes until firm enough to cut.
Cut and serve
  1. Cut into 16 bars after the 30-minute setting time, aiming for clean edges and visible stretchy marshmallow pull.

Notes

Pro tip: Work quickly after folding in the cereal so the bars stay thick and chewy—if the mixture cools too much, warm it just until spreadable. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 1 month. For a dietary swap, use dairy-free butter and dairy-free marshmallows (check labels) to keep the same gooey texture.