With warm salted caramel flavor and a sprinkle of flaky salt, these salty-sweet Rice Krispy treats are full of ooey gooey caramel goodness!
Prep Time10 minutesmins
Cook Time10 minutesmins
Set time30 minutesmins
Total Time50 minutesmins
Servings: 12
Calories: 297kcal
Ingredients
6tablespoonssalted butter
16ouncesmini marshmallows(1 large bag)
8ouncessoft caramel candies
1teaspoonvanilla extract
7cupsRice Krispies cereal
1/8teaspoonflakey saltor more to taste
Instructions
Spray an 8×8 inch baking dish with cooking spray or line with parchment paper.
In a large pot, melt the butter over medium heat. Stir in the marshmallows, then reduce heat to low and continue stirring until the marshmallows are completely melted. Mix in the caramel candies and vanilla, and stir until caramel is melted and completely combined with marshmallows.
Fold in rice krispies until they are combined. Then pour the mixture into the dish and use greased hands to pat down so that it takes the shape of the dish.Tip: spray your hands with cooking spray (like Pam) to keep from getting sticky.
Sprinkle the salt sparingly over the top. Allow to set for 1 hour, or 20-30 minutes in the refrigerator. Cut into 12 squares, or 9 extra large squares, and enjoy.
Notes
Substitutions:
Butter – Unsalted butter will work, also.
Marshmallows - Regular size marshmallows will work, too, but they'll take longer to melt. Just keep stirring, low and slow.
How to Store: To save leftovers, place in an airtight container and store:
in the refrigerator for up to a week
on the counter for 3-4 days
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. If you double the recipe, use a 9x13 pan which will yield a couple dozen thick Rice Krispie treats.