Easy Salted Caramel Rice Krispie Treats

salted caramel krispie treats 1_small

Sometimes when I make you cook your caramel from scratch you get a teensy bit irritated with me. I totally get it, I’ve burnt a batch (or twenty) of caramel in my day.

So I like to throw in a shortcut recipe every now and then — one that doesn’t require you to stand over the stove and sweat because you’re not sure if your caramel is done.

(It does require you to open 50 caramels though. But your kids can do that.)

These krispie treats have a thick layer of salted caramel poured right over the top and they are 100% to die for. Like already-earned-a-spot-on-my-top-five-recipes-of-the-year to die for. The caramel is foolproof because you’re taking a little help from the store.

And the flaky sea salt on top? Oh yes. Do not skip it.

p.s. I found it easier to cut these if you refrigerate them for a while and use a very sharp knife, cleaning in between cuts.

Easy Salted Carame Rice Krispie Treats

Easy Salted Carame Rice Krispie Treats



50 caramels, unwrapped

1 (14-oz) can sweetened condensed milk

1/4 cup unsalted butter


1/4 cup unsalted butter

1 (10-oz) bag miniature marshmallows

1 1/2 tsp vanilla extract

3 tsp sea salt flakes (such as Maldon), divided

8 cups rice cereal


To make the caramel, stir candy, condensed milk and butter in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

To make the krispie treats, Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges to create handles for lifting later.

In a 6-quart pot, melt butter over medium-low heat. Add marshmallows and stir with a rubber spatula until almost melted. Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth. Remove from heat. Stir in cereal until it's evenly coated with the marshmallow mixture.

Press mixture into pan in an even layer and cool completely.

Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt. Remove from pan and peel off foil. Cut into 24 squares.


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