Get ready to enjoy the heavenly taste of Salted Caramel Rice Krispie Treats! These goodies strike the perfect balance between sweetness and a hint of saltiness, creating a mouth-watering treat that everyone will love.
How can you not love Rice Krispie Treats! Everyone does, and this little addition of caramel and sea salt….well, it raises the bar! They are chewy, gooey, and utterly delicious)) They are a tad sticky, but honestly, who cares)))
Ingredients you’ll need for this recipe
What brands are best for Salted Caramel Rice Krispies?
When it comes to brands, I’m not real finicky, but I do only buy Kellogg’s Rice Krispies. To me, there is a difference whether you are making treats or just having a bowl of cereal. Now you may have found a store brand that you love, and if you do, go with it!
For the sweetened condensed milk, Eagle Brand is the choice brand, but I use Walmart’s Great Value. Not the fat-free, just the regular. I haven’t been able to tell any difference in the things I have made with the store brand.
For the caramels, I used Kraft. Other brands may be just fine, but I always look for Kraft. Marshmallows are just marshmallows to me))) The cheaper brands have worked fine for my recipes.
How to make Salted Caramel Rice Krispies
- Prepare cookie sheets with parchment paper
- Melt butter over low heat in a medium saucepan.
- Unwrap and add the Kraft caramels. Melt over low heat stirring frequently
- Add the miniature marshmallows and melt. Stay on low heat. Stirring frequently.
- Add the sweetened condensed milk and stir well.
- Add 1 tsp of sea salt
- Add 12 cups of Rice Krispies cereal to a large bowl.
- Pour the melted ingredients over the Rice Krispies cereal and mix gently.
- Spoon or pour onto the prepared cookie sheets, and divide evenly. Press lightly. Coat hands with butter or cookie spray to help with the stickiness. Or dip your hands in a little water.
- Sprinkle very lightly with sea salt (optional)
- Refrigerate for an hour or so, and cut into bars. Dip a knife in water for clean cuts.
- Place bars in a container with wax paper between layers. Store in refrigerator.
Unwrapping the caramels is probably the most time-consuming step in this recipe. But this is a great opportunity if you have little ones underfoot to get involved in the making.
Don’t get eager and turn up the heat too much to get things melted. This recipe has a lot of sugar in it, and it can burn before you know it.
I used two quarter-size cookie sheets and divided the mixture out as evenly as I could. Quarter cookie sheets are about 12″ x 9.” But you can use whatever size you have, and make them as thick or thin as you like. Mine were probably about 1 1/2″ thick. Each pan yielded 20 bars. This is not a low-calorie treat by the way)))
Tips for changing Rice Krispie Treats up a little bit
If you have been following my blog or are new to it, you’ll soon learn I have a sweet tooth! Here are some other options for some of my favs.
For even more from my kitchen, you may like these recipes:
Add Cream Filling to Rice Krispie Treats
Peanut Butter Balls with Rice Krispies
Crunchy Chewy Ranger Cookies
Did you make this recipe?
Mention me @jeannie38863 or tag me using #jeannie38863 so I can see your creations! You can also leave a comment below!
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Salted Caramel Rice Krispie Treats
- Quarter Cookie Sheets
- Medium Saucepan
- Large Bowl
- Prepare pans with parchment paper (or spray with cooking spray.Melt butter in a medium saucepan over low heat.Add unwrapped Kraft caramels, and melt, stirring frequently. Keep heat on low.Add marshmallows and melt, stirring frequently.Add sweetened condensed milk, and sea salt. Mix well.Add cereal into a large bowl and pour the melted mixture over the cereal. Mix gently.Pour or spoon the mixture into the cookie sheets, as evenly as possible. Press out to edges with buttered hands. The mixture is sticky. Water on your hands will help also.Sprinkle LIGHTLY with more sea salt, if desired. You might do a taste test first.Refrigerate for an hour or so, and cut into bars of desired size. Store bars in a covered container with wax paper between layers. Store in the refrigerator.