salted caramel rice crispy treats recipe

Written ByJenny Smyth Posted on
salted caramel rice crispy treats recipe
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The Best salted caramel rice crispy treats recipe

I’m so excited to share this recipe with you all, it’s one of my family’s favorite treats. The salted caramel rice crispy treats are a classic American dessert that has been around for decades. I first discovered them when I was a kid, and I’ve been making them for my own kids ever since.

There’s something about the combination of the crunchy rice cereal, the gooey caramel, and the sprinkle of sea salt that just makes them irresistible. My kids can’t get enough of them, and they’re perfect for snacking on the go or as a special treat after dinner. One of the best things about this recipe is that it’s incredibly easy to make – just a few ingredients and some simple assembly required.

But don’t let its simplicity fool you – these treats pack a big punch in terms of flavor and texture. They’re also surprisingly easy to customize, so feel free to get creative with different flavors and add-ins if you like. I think what really sets these treats apart is the technique involved in making them.

It’s all about getting that perfect balance of crunch and chew, which can be tricky to achieve. But trust me, it’s worth it – once you get the hang of it, you’ll be hooked on these salty-sweet treats for life. One thing I love about this recipe is how versatile it is.

You can make them in advance and store them in an airtight container for up to a week, which is perfect for busy families like mine who need quick snack solutions. And because they’re made with simple ingredients like rice cereal and caramel, they’re actually relatively healthy compared to other sweet treats out there. Overall, I think this recipe is a total winner for families looking for a fun and easy dessert option that’s sure to please both kids and adults alike.

Salted Caramel Rice Crispy Treats

Salted Caramel Rice Crispy Treats

4.8 from 1964 votes

These salted caramel rice crispy treats combine crunchy puffed rice with a rich, buttery caramel coating and a sprinkle of flaky sea salt. They are a sweet and salty twist on the classic no-bake dessert, perfect for parties or a quick treat.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Caramel Base

1/2 cup unsalted butter (1 stick), plus more for greasing
1 cup packed light brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, plus more for topping

For the Treats

1 (10-ounce) bag mini marshmallows (about 6 cups)
6 cups crispy rice cereal (such as Rice Krispies)

👨‍🍳Directions

1Grease a 9×13-inch baking pan with butter or line with parchment paper, leaving overhang for easy removal.
Set aside.
2In a large pot over medium heat, melt the 1/2 cup butter completely, stirring occasionally with a wooden spoon until it is fully liquid but not browned, about 2 minutes.
3Add the brown sugar and corn syrup to the melted butter.
4Stir continuously until the mixture comes to a gentle boil, then let it boil for 1 minute without stirring, until it thickens slightly and becomes fragrant.
5Remove the pot from heat immediately to prevent burning.
6Stir in the vanilla extract and 1/2 teaspoon flaky sea salt until well combined.
7Add the mini marshmallows all at once and stir gently until they are fully melted and the mixture is smooth and glossy, about 2 minutes.
8The caramel should be a deep golden color.
9Add the crispy rice cereal to the pot.
10Fold the cereal into the caramel mixture using a wooden spoon until every piece is evenly coated, being careful not to crush the cereal.
11The mixture will be sticky and thick.
12Transfer the mixture to the prepared pan.
13Press it into an even layer using a greased spatula or buttered hands, working quickly before it sets.
14Sprinkle the top with an additional pinch of flaky sea salt.
15Let the treats cool completely at room temperature for about 30 minutes, until firm.
16Once set, lift the treats out using the parchment overhang and cut into 12 squares with a sharp knife.
17Serve immediately or store in an airtight container at room temperature for up to 3 days.

🔧Equipment

Large pot (at least 4 quarts)
Wooden spoon or silicone spatula
9×13-inch baking pan
Parchment paper
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 210mg🌾Total Carbs: 48g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 1g

📝Notes

For a less sweet version, reduce brown sugar to 3/4 cup. Use a heavy-bottomed pot to prevent the caramel from scorching. If the mixture becomes too stiff to press, warm it briefly over low heat.

Watch Video Of How Salted Caramel Rice Crispy Treats Works

These salted caramel rice crispy treats are always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick snack solution on hand.

They’re easy to make ahead of time and store well in an airtight container for up to a week, so they’re perfect for busy families like mine who need quick snack solutions.

❓ Frequently Asked Questions About Salted Caramel Rice Crispy Treats

Q: What kind of rice cereal should I use?

I recommend using a regular or unsweetened rice cereal for this recipe – it gives the best texture and flavor.

Q: Can I substitute the caramel with something else?

You can definitely experiment with different types of sweetener or even try using honey or maple syrup instead.

Q: How do I store leftover treats?

Store them in an airtight container at room temperature for up to 5 days or in an airtight container in the fridge for up to 10 days.

Q: Can I freeze these treats?

Yes, you can freeze them – just place them in an airtight container or freezer bag and store in the freezer for up to 3 months.

Q: How do I reheat these treats?

To reheat, simply place the desired number of treats on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) until lightly toasted – about 5-7 minutes.

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