Easy Salted Caramel Rice Krispie Treats 

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If “easy but dangerously delicious” had a mascot, these salted caramel Rice Krispie treats would absolutely be it!

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They’re buttery, gooey, and made with a quick homemade caramel that tastes as if you put in way more work than you really did. Perfect for bake sales, potlucks, game day, or “I need a dessert right now” cravings.

• Prep time:​ 20 minutes
• Servings:​ 12 to 16 pieces
• Cooling time:​ 1 hour (optional)
• Prep level:​ Beginner +

Ingredient Notes

• Butter: This is one of the rare instances where I prefer using salted butter. It balances the sweetness of the treats and adds all the richness, helping to create a delicious homemade caramel sauce. Unsalted butter can be used. Just increase the salt to 2 teaspoons.
• Brown sugar: the star of the show. It melts into the butter, giving you that deep, rich flavor and toffee-like sweetness without needing actual caramel.
• Vanilla extract: adds depth of flavor and creaminess to the sweet and simple taste of classic Rice Krispies, elevating them from a basic treat to a more “gourmet” or bakery-style dessert.
• Marshmallows:  Mini marshmallows generally provide the best results for a smoother, gooier texture. They melt more quickly and evenly than large marshmallows.
• Rice cereal: Stick with the classic crispy rice cereal for that light, airy crunch that won’t weigh the bars down. Generic brands work perfectly.

Step-by-Step Instructions

• Melt butter over medium-low heat.
• Stir in brown sugar, vanilla, salt, and cream. Let it lightly bubble for a few minutes.

• Add marshmallows and melt until smooth, constantly stirring.
• ​Quickly fold the rice cereal into the gooey marshmallows.

• Press into a prepared pan.
• Sprinkle with flaky sea salt.
• Cool, slice, and enjoy.

See the recipe card for complete measurements and times.

Laura Belle’s Tips

1. Melt low and slow – let the butter get golden and nutty for extra flavor, being careful it doesn’t burn or turn gritty.
2. Stir in the cereal off the heat – add the cereal after removing from the heat to keep treats extra soft and chewy.
3. Work quickly – caramel sets fast, so have your prepared pan ready and close by before you start.
4. Avoid stickiness – use a greased spatula or run it under hot water before pressing the mixture into the pan; the mixture won’t stick.
5. For easy removal – line the pan with parchment paper with a little hanging over the edge. Once the treats are cool, grab onto the sides of the parchment paper and gently pull straight up. 

How to Serve Salted Caramel Rice Krispies

• Drizzle with melted semi-sweet chocolate chips for an instant “wow” factor.
• Warm up a little caramel sauce and let it drip over the top for a little extra deliciousness.
• Pair a gooey square with vanilla ice cream for instant indulgence.

Continue to Content

Yield: 16 pieces

Easy Salted Caramel Rice Krispie Treats

Print

These salted caramel treats are soft, chewy, and wildly good. Ready in minutes with simple pantry ingredients.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 2 sticks salted butter (1 cup)
• 1/2 cup light brown sugar – packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 20 ounces of mini marshmallows (2 10-ounce bags)
• 9 to 10 cups of crispie rice cereal
• Flaky sea salt
• Optional toppings: Melted chocolate chips and/or caramel sauce

Instructions

1. Spray a baking pan with nonstick cooking spray and set aside.
2. Melt butter in a large pot over medium-low heat until it begins to turn light brown and smells toasty, stirring frequently.
3. Remove from the heat and let it cool for about 5 to 6 minutes.
4. Stir in the brown sugar, vanilla, salt, and cream. Return to medium heat and cook, stirring constantly, until the sugar melts and the mixture is dark and bubbly, about 3 to 4 minutes.
5. Add in the marshmallows. Use a rubber spatula and stir rapidly until melted and smooth, about 5 minutes.
6. Remove the melted marshmallow mixture from the heat and fold in the crispy rice cereal, stirring quickly so every piece gets coated.
7. Immediately transfer the rice krispie mixture to the prepared baking dish. Press lightly and in an even layer. Sprinkle the top with flaky sea salt.
8. Cool to room temperature, cut into squares, and enjoy.

Notes

​Needed Equipment

• 9 x 13-inch pan
• Large pot
• Rubber spatula
• Sharp knife

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 4mgSodium: 196mgCarbohydrates: 50gFiber: 0gSugar: 30gProtein: 2g

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