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Salted Caramel Crispy Rice Treats


I was at a party not too long ago where I had the most delicious rice crispy treats! I couldn't figure out what was making them so chewy and yummy. When I got the chance, I asked the host and was told that the secret ingredient was caramel! After scouring the internet, I came upon this recipe from the Like Mother, Like Daughter food blog, I'm going to double the recipe and take it to a potluck next week!

Salted Caramel Rice Crispy Treats
Prep Time
4 mins
Cook Time
10 mins
Total Time
14 mins

Salted caramel rice crispie treats are classic rice crispie treats made even better with the delicious addition of a rich homemade salted caramel sauce! 

Servings: 16
For the Salted Caramel Sauce:
  • 1 cup white sugar
  • 6 TBS butter (cut into slices)
  • 1/2 cup heavy cream
  • 1 tsp Sea Salt
  • 1/2 tsp vanilla extract
For the Rice Crispy Treats
  • 1/4 cup butter
  • 10 oz mini marshmallows
  • 1/3 cup salted caramel sauce
  • 5 1/2 cups crispy rice cereal
For the Salted Caramel Sauce:
  1. Measure out all your ingredients and set them aside so they are ready when you need them.

  2. Add your white sugar to a medium sized sauce pan and heat over medium heat on the stove top.

  3. Stir constantly with a wooden spoon. Sugar will first form into little clumps, and then will eventually melt into an amber colored liquid. Keep stirring.

  4. Once the sugar is completely melted add in the butter. Stir it into the butter until its completely melted, about 1-2 minutes.

  5. Very slowly stir in the heavy cream. It will steam a little, so be careful. Allow the mixture to boil for 1 minute.

  6. Remove from heat and pour in the sea salt and vanilla.

  7. Pour into a glass jar and allow co cool until needed.

For the Rice Crispy Treats:
  1. Melt the butter over medium low heat in a large sauce pan.

  2. Add in the marshmallows and stir together till the marshmallows are almost completely melted.

  3. Stir in the salted caramel sauce.

  4. Pour in the cereal and mix together till cereal is completely coated.

  5. Pour into a 7x11in pan (or a 9x9) and press down evenly. 

  6. Allow to set before slicing.

Recipe Notes

You can also use a 9x13 pan, the treats will just be a little thinner.