Salted Caramel Rice Krispie Treats – Easy No-Bake Dessert
If you’re a fan of sweet and salty desserts, these Salted Caramel Rice Krispie Treats are about to become your new obsession. Buttery, gooey, and loaded with caramel, these bars are a simple twist on the classic cereal treat (no baking required).
With just a few pantry staples, including Rice Krispies, marshmallows, and caramel melts, you’ll have an easy dessert that’s perfect for parties, bake sales, or whenever you need a crowd-pleasing bite of comfort.
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These crispy treats strike the perfect balance of sweet, salty, chewy, and crispy. They’re a go-to recipe for effortless indulgence.
How to Make Salted Caramel Rice Krispie Treats
Here a the ingredients you need to make these salted caramel rice Krispie treats, plus step by step instructions for how to make them.
Ingredients
- ½ cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- 5 ½ cups Rice Krispies cereal
- 1 (11 oz) bag caramel melts
- Flaky sea salt
Step by Step Instructions
1. Line a 9×13-inch baking dish with aluminum foil, making sure it hangs slightly over the edges for easy removal. Lightly coat the foil with nonstick spray and set aside.
2. In a large, heavy-bottomed pot, melt the butter over medium-low heat.
3. Once the butter is melted, add about two-thirds of the caramel melts along with a small pinch of flaky sea salt. Stir constantly until the caramel is fully melted and smooth.
4. Add the mini marshmallows (set aside a small handful for topping later) and stir until completely melted and well incorporated into the caramel mixture.
5. Take the pot off the heat and immediately fold in the Rice Krispies. Stir quickly and thoroughly until the cereal is evenly coated.
6. Pour the mixture into the prepared baking dish. Let it sit for 1 to 2 minutes to cool slightly. Then, spray your hands with nonstick spray and press the mixture gently into an even layer (don’t pack it down too firmly).
7. Allow the bars to cool completely at room temperature.
8. Once cooled, sprinkle the reserved mini marshmallows over the top. Melt the remaining caramel melts in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth. Drizzle the melted caramel over the bars, then immediately sprinkle with flaky sea salt.
9. Let the caramel drizzle firm up, then use the foil overhang to lift the bars from the pan. Cut into squares or rectangles.
10. Serve and enjoy, or store in an airtight container at room temperature.
These salted caramel Rice Krispie bars are everything you love about the original, leveled up with rich caramel and a sprinkle of flaky sea salt. They’re easy to make, easy to share (if you want to!), and always a hit. Whether you’re serving them at a party or sneaking one as a late-night snack, this Krispie treats recipe is one you’ll want to keep on repeat.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Pie Crisp
- Crockpot Pumpkin Dump Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Crescent Rolls
- Apple Pie Pops
Salted Caramel Rice Krispie Treats
Ingredients
- ½ cup unsalted butter
- 1 (10) oz bag mini marshmallows
- 5 ½ cups Rice Krispies cereal
- 1 (11) oz bag caramel melts
- Flaky sea salt
Instructions
- Line a 9×13-inch baking dish with aluminum foil, making sure it hangs slightly over the edges for easy removal. Lightly coat the foil with nonstick spray and set aside.
- In a large, heavy-bottomed pot, melt the butter over medium-low heat.
- Once the butter is melted, add about two-thirds of the caramel melts along with a small pinch of flaky sea salt. Stir constantly until the caramel is fully melted and smooth.
- Add the mini marshmallows (set aside a small handful for topping later) and stir until completely melted and well incorporated into the caramel mixture.
- Take the pot off the heat and immediately fold in the Rice Krispies. Stir quickly and thoroughly until the cereal is evenly coated.
- Pour the mixture into the prepared baking dish. Let it sit for 1 to 2 minutes to cool slightly. Then, spray your hands with nonstick spray and press the mixture gently into an even layer (don’t pack it down too firmly).
- Allow the bars to cool completely at room temperature.
- Once cooled, sprinkle the reserved mini marshmallows over the top. Melt the remaining caramel melts in a microwave-safe bowl in 20-30 second intervals, stirring in between until smooth. Drizzle the melted caramel over the bars, then immediately sprinkle with flaky sea salt.
- Let the caramel drizzle firm up, then use the foil overhang to lift the bars from the pan. Cut into squares or rectangles.
- Serve and enjoy, or store in an airtight container at room temperature.
