These Salted Caramel Rice Krispie Treats are a game changer. They’re your favorite childhood treat elevated a notch or two by adding melted caramel and sea salt. They’re phenomenal and I dare you to eat just one!
♡ 12 DAYS OF SUGAR – DAY 3 ♡
I don’t even know how to put into words how much I love these Salted Caramel Rice Krispie Treats. They have changed my life and now I want to eat them every. single. day.
My Uncle Jim (who happens to be a fantastic baker and treat connoisseur) raved about these beauties several months ago. I’m kicking myself for waiting so long to make them. After sinking my teeth into one of these, I could clearly see why he loves them so much.
They’re your childhood favorite treat taken to a whole new sophisticated level.
Browned butter, marshmallows, caramel, sea salt . . . it’s just a winning combination of ingredients!
I had to give most of the pan away because I wanted to inhale the entire pan. I know I say that about a lot of things and I mean it every time, but I am not joking when I say I wanted to AND could have eaten the entire pan.
These are soft, gooey, sweet, salty and seriously one of the best Rice Krispie treats you will ever eat. I think they might be my all time favorite version of this childhood classic. I have several versions of Rice Krispie treats here on my site, but these are currently my favorite!
The combination of the sweet and salty is spot on. You guys, I really can’t even adequately explain how much I love these!
Lineup of ingredients:
- Caramels – I use Werther’s soft caramels, but you could also use Kraft caramels. You also can use Peter’s Caramel block and cut off enough for 1 cup of caramel. The Peter’s Caramel is available at Orson Gygi’s and on Amazon.
- Butter – I always use salted butter, but unsalted is fine too. Use what you like.
- Marshmallows – add sweetness and helps everything stick together.
- Rice Krispies Cereal – adds texture and crunch and obviously the main ingredient.
- Sea salt – adds a delicious saltiness to these treats and offsets the sweetness. You can use coarse or fine sea salt. I use Redmond’s Real fine sea salt.
A few helpful tips when making these treats. . .
- Make sure you have all of your ingredients measured out and ready to go before you start. This will help things flow much easier when you’re making these treats.
- Melt the caramels first and set aside. Once the butter has browned and you add the marshmallows to it, you need the caramel to be melted and ready to be added immediately. If you have to take time to melt it at that point, the butter/marshmallow mixture will begin to cool down and the caramel won’t mix in as easily.
- The butter/marshmallow mixture will still look slightly separated when you add the caramel to it. Don’t worry, it sill still be just fine and everything will come together.
- If you’re worried about these being too salty, then start with 1 teaspoon of salt and add more if needed. I use the full 2 teaspoons and love the amount of saltiness.
- You can add a splash of milk or cream to the caramels you melt to drizzle on top which will make the caramel a little easier to drizzle.
You’re gonna love these!Print
Recipe Source: Adapted slightly from Orson Gygis