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Salted Caramel Rice Krispie Treats

These elevated Rice Krispie treats incorporate gooey homemade caramel and a sprinkle of flaky sea salt for a delicious sweet-salty balance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Rice Krispie Base
  • 6 cups Rice Krispies cereal
  • 4 tablespoons butter for melting
  • 10 oz mini marshmallows
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the Caramel Layer
  • 1 cup granulated sugar
  • 6 tablespoons butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
For Topping
  • Flaky sea salt (like Maldon) to taste
  • Extra caramel drizzle (optional)

Method
 

Making the Caramel
  1. Heat sugar in a heavy-bottomed saucepan over medium heat without stirring.
  2. Allow sugar to melt around the edges, gently swirling the pan to distribute heat.
  3. Continue swirling until all sugar melts into an amber liquid, about 8-10 minutes.
  4. Remove from heat and carefully add butter; it will bubble vigorously.
  5. Stir until butter is melted, then gradually pour in heavy cream while stirring until smooth.
  6. Add vanilla and salt into the mixture, stir well, and let cool for 10 minutes.
The Rice Krispie Base
  1. Melt butter in a large pot over low heat, making sure not to brown it.
  2. Add marshmallows and stir constantly until fully melted.
  3. Once smooth, remove from heat and stir in vanilla and a pinch of salt.
  4. Fold in the Rice Krispies cereal until fully coated, working quickly before it sets.
Assembling the Treats
  1. Grease a 9×13 baking pan generously with butter or cooking spray.
  2. Press half of the Rice Krispie mixture into the bottom of the pan firmly and evenly.
  3. Pour the cooled caramel over the Rice Krispie base and spread to the edges.
  4. Top with the remaining Rice Krispie mixture, pressing down gently to cover the caramel.
  5. Immediately sprinkle flaky sea salt over the top.
Cutting and Storing
  1. Allow the treats to cool completely before cutting, about 1 hour.
  2. Use a sharp knife dipped in hot water for clean cuts, wiping it between slices.
  3. Store in airtight containers at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.

Notes

These treats can be made up to 3 days ahead, but don't add the salt topping until the day you serve them to prevent sogginess. They taste best after a day as the flavors meld.