Marshmallow Caramel Rice Krispies Treats
Indulge in the ultimate sweet treat with these irresistibly gooey Marshmallow Caramel Rice Krispies Treats! Combining layers of crispy, marshmallow-coated cereal with rich, buttery caramel, this recipe takes the classic Rice Krispies bar to a whole new level of decadence. Topped with a sprinkle of mini marshmallows for a soft and fluffy finish, these bars are perfect for parties, bake sales, or satisfying your sweet tooth. Prep time is a breeze at just 15 minutes, and the dreamy combination of textures—from the chewy caramel to the crunchy cereal—makes every bite unforgettable. Elevate your dessert game with this easy-to-make, crowd-pleasing favorite! Keywords: Marshmallow Caramel Rice Krispies Treats, gooey Rice Krispies, caramel dessert, easy no-bake treats, sweet party snacks.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 10 cups mini marshmallows
- 6 cups Rice Krispies cereal
- 1 cup brown sugar
- 1 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Instructions
Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
In a large pot over medium heat, melt 3 tablespoons of unsalted butter.
Add 5 cups of mini marshmallows to the pot and stir continuously until completely melted and smooth.
Remove the pot from heat and immediately fold in 6 cups of Rice Krispies cereal. Mix until the cereal is fully coated in marshmallow.
Press the marshmallow-cereal mixture evenly into the prepared 9x13-inch baking dish. Use a sheet of wax paper or greased hands to press it down firmly. Set aside to cool.
In a medium saucepan, melt the remaining 3 tablespoons of unsalted butter over medium heat.
Add 1 cup of brown sugar, 1 cup of light corn syrup, and the can of sweetened condensed milk to the saucepan. Stir constantly to combine.
Bring the mixture to a gentle boil, then lower the heat to medium-low and simmer for 4-5 minutes, stirring frequently, until the caramel thickens slightly.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt.
Allow the caramel to cool slightly for about 2-3 minutes, then pour it evenly over the cooled marshmallow layer.
Sprinkle the remaining 5 cups of mini marshmallows over the caramel layer, pressing them gently to adhere.
Let the entire dish cool at room temperature for about 2 hours, or until the caramel has set.
Once cooled and set, slice the treats into 12 equal squares and serve.
Nutrition Facts
Calories |
5484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 1117.4 g | 406% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 870.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 1271 mg | 98% | |
| Iron | 40.7 mg | 226% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
