Salted Caramel Rice Krispie Treats

in Desserts, Snacks

Salted caramel and rice krispies totally made out in my kitchen this weekend. AWWWKWARD. No, actually that’s a lie. Totally not awkward, but more like amazing, surprising, cool and kinda messy.

These rice krispie treats are sneaky. Pretty normal looking, right? Their appearance being exactly like the normal rice krispie treat you grew up on…but they’re not. SNEAKY!

I love sneaky food. If I wasn’t so sleepy from my crazy work schedule, I’d think up other types of foods that are deceiving to share with you to continue this part of the conversation, but I can’t. Sigh. Sleepy.

These rice krispie treats are kind of a cross between the normal R.C.T. and a box of salty Cracker Jacks. Salt + caramel + rice krispies + marshmallows = LOVE.

Can I be honest and open about something? This is the first time I’ve made rice krispie treats. Weird, right?

I just had that mom who didn’t really get down with marshmallow fluff and sugary cereal. She made us eat vegetables and plums. Dessert was strawberries.

I was always super jealous of kids who had a R.C.T. in their lunch box. But I dunno, my mom was cool. She’d write sweet notes on my napkins telling me she loved me. I wasn’t that type of kid that got embarassed about those kinda notes–in fact I think I bragged about them.

If I had a kid, I’d totally write them notes too and probably draw pictures of us looking like tigers…I’m guessing they might be embarrassed by that. Whatever, deal with it.

So to make up for it, I’d might include one of these Salted Caramel Rice Krispie Treats.

Salted Caramel Rice Krispie Treats

Print this recipe!

1/2 cup of sugar

2 tablespoons of water

2 tablespoons of butter

1/4 cup of heavy cream

1/8 teaspoon of salt

3 tablespoons of butter

1 package (or 10 oz.) of marshmallows

6 cups of Rice Krispies

Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.  While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.

Take off the heat and add your room temperature butter.  Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously and add the salt. Set aside.

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.

Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Or use a biscuit cutter like I did to make cute biscuit sizes.

{ 46 comments… read them below or add one }

Blog is the New Black March 7, 2011 at 2:57 am

Love your spin on the class RK treat! :)

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Jessica @ How Sweet March 7, 2011 at 3:40 am

Brilliant. Didn’t think rice krispie treats could ever get this good.

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Katrina March 7, 2011 at 5:31 am

Mmmmm these look so awesome.

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Allison @ Novice Life March 7, 2011 at 6:11 am

YUM! Dying to try these! Bad idea for a 9 mo prego lady to read at 9 am :)

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Carly March 7, 2011 at 6:19 am

I want to make these! When and where do you add the salt?

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Adrianna March 7, 2011 at 12:33 pm

It’s fixed now!

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Tara March 7, 2011 at 6:22 am

YUM! Those are to die for!!

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susan March 7, 2011 at 6:44 am

These sound AMAZING!!! loving anything salted caramelly at the moment:)

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DessertForTwo March 7, 2011 at 7:28 am

Slap me ’til Tuesday, these look amazing!

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laura @ a little barefoot March 7, 2011 at 9:54 am

so so good! put salted caramel in anything and i’m there.

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Joanne March 7, 2011 at 10:37 am

i’m fairly certain these make up for all of the missed rice krispies treats of your childhood. They outdo them times a thousand and a half.

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foodess March 7, 2011 at 12:20 pm

They look delicious! I would generally take love notes over RCTs any day, but these… I dunno, it would have to be a really good love note to compete!

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Tina March 7, 2011 at 12:36 pm

Yum yum yum! Can we call this grown up RCTs? Love the idea – pure genius :)

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Averie (LoveVeggiesAndYoga) March 7, 2011 at 1:20 pm

I have a serious rice krispy treat addiction and post all the time about making them! With butterscotch chips, with choc chips, with choc frosting, with peanut butter added, you name it, I am so into RKTs!

Caramel. Will be trying this soon! Thank you :)

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Lindsey@Lindselicious March 7, 2011 at 1:54 pm

OMG these look delish! Can’t wait to make these!

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Ann Goodman March 7, 2011 at 6:33 pm

I’ll be making these tomorrow. Inspired by some tasty salted caramels, I’ve been sprinkling a few grains of sea salt on my chocolate chip cookies. The sea salt really takes the cookies to the next level of enjoyment. I think these RCT might also benefit from the addition of an extra little salt kick.

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Ann Goodman March 12, 2011 at 4:19 am

The RCT were great at first bite and then that wonderful carmel flavor came through to enhance the experience even further. I did add a sprinkling of Fleur de Sel which provided a final small burst of saltiness. Thanks for the thoughtful recipe.

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Adrianna March 13, 2011 at 9:55 pm

Yay!! So awesome to hear, Ann.

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Nadette@Eat, Read, Rant! March 7, 2011 at 9:11 pm

You obviously have powers of telepathy, because I’ve been thinking about making RCTs for two weeks. And I’m a caramelholic. I’m going to have to this recipe in my back pocket until I get back from my vacation as to avoid “muffin top” and “buddah belly” syndrome while on the beach. But then again…these might be worth it. I’ll think about it. Caramel….

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Adrianna March 13, 2011 at 9:55 pm

Totally worth it, obvi.

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Jessica March 8, 2011 at 1:02 am

These look fantastic – I too, cannot resist the salted caramel combination, but throw in some marshmallow and crunch – heaven! Thank you for sharing!

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The Newlywed Chefs March 8, 2011 at 6:03 am

Delicious!! What a cool idea for a classic treat. Can’t wait to try them soon.

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Kelly @ Evil Shenanigans March 8, 2011 at 9:10 am

Oh yes, those will do nicely! What a fantastic idea!

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Kelly March 8, 2011 at 7:18 pm

I made these suckers as soon as I saw them! All my friends and I were stuffing them in our mouths while we were watching Michelle from the Bachelor cry and Chris Harrison was consoling her. It was so pathetic, we needed these RCTs to get us through! No but seriously, they are amazing. When you first bite into them, it takes a second for the salted caramel goodness to hit the taste buds and set them apart from regular RCT. So easy and so good. Thank you!

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Adrianna March 13, 2011 at 9:54 pm

Yes!!

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janel March 9, 2011 at 12:02 pm

I just had a rice krispie treat for the first time in a loooong time the other day and remembered how darn good they are! The only time I’ve ever made rice krispie treats was in high school, and I used a rubber spatula. Oops! Whole thing melted right into the treats. I’m going to try again but with a wooden spoon, and your recipe, which I think I might try to veganize. Salt + caramel = love.

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Kim March 11, 2011 at 11:09 am

I gotta say, that this is kinda, well, brilliant! You’ve turned these treats into gourmet grown-up bon bons.

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Ami March 12, 2011 at 10:10 am

Hi – How much carmel do we add? thanks!

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Adrianna March 13, 2011 at 9:54 pm

You add all of the caramel. The recipe above makes about 1 cup of caramel.

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Betty @ scrambled hen fruit March 13, 2011 at 6:52 pm

Ahhh…childhood treats all grown up. :) They sound wonderful!

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Michelle March 21, 2011 at 5:58 am

Okay, I think you’re a genius. I am totally making these asap. I just posted cake batter RKT that I found on another blog and they were awesome, but I can’t wait to dig into this one. Thank you!!!

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sk April 2, 2011 at 2:29 pm

Yum! I just made these and they are delish! Definitely in the repeat pile, thanks!

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natalina July 30, 2011 at 2:56 pm

do you have an approx time on when the caramel is ready before taking off heat? also do you think half and half or milk would also work instead of cream?

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Adrianna August 1, 2011 at 2:32 am

It takes place in a matter of a few minutes, so just be sure to never leave it. I definitely encourage cream since half and half or milk will make it pretty watery. If you’re all out of cream (or too lazy to go to the store–which I do all the time), I’d do half and half and start with 1/8 and play with the consistency from there!

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Kim April 3, 2012 at 12:14 pm

Just a FYI, I printed from the “Print this Recipe” button on 4/2/2012, and the part to add salt wasn’t in there. I came back today to read the recipe again and see where the salt is added and I notice the comment asking where to add it and you responded you fixed it and I noticed in the recipe above it is fixed, but when you go to print the recipe, it doesn’t show up. Just thought I’d let you know. They look delicious! I am going to make them and bring to my sister’s for Easter (need something to nibble on as we wait to eat…)

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KC May 1, 2012 at 5:11 pm

Just found your blog, and I’m totally stoked about it! Made these today as a thank-you gift for one of my boyfriend’s colleagues — I hope she loves them as much as I loved scraping the pot. ;) Next, I’m onto the Soft Pretzel Tots… any site with multiple tot recipes is an absolute winner! Thanks so much!!

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Adrianna May 1, 2012 at 6:29 pm

YAY! Hope she likes them too. and those pretzel tots are one of my favs.

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Meredith October 8, 2012 at 10:11 am

These look so good! Just a quick question – which amount of butter do you add to the caramel and which to the marshmallow (if it really matters)? I’m assuming the 2 tablespoons goes in with the caramel and the 3 tablespoons goes in with the marshmallow?

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Casey October 18, 2012 at 11:47 am

I made these according to your recipe and WOW they are YUMMY! One thing I may do differently is add the sea salt at the very end once they treats are pressed into the dish, but before cutting and serving them. The sea salt effect seemed to get lost otherwise. Great recipe!

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KK November 2, 2012 at 10:56 am

These look n sound divine. I can’t wait to make them. My daughter is on a gluten free diet and a very strict dairy free. Do you know what I could substitute the heavy cream with as a diary free alternative? Thanks for sharing :-)

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Adrianna November 5, 2012 at 10:21 am

Hmm..I’m did a little internet digging and it seems that you should be able to use coconut milk in place of the heavy cream. Since coconut milk is thinner I’d add about 2 tablespoons of it and then add more until the consistency is right. And in place of the butter, it seems like you could substitute Earth Balance’s margarine. If you try this, please let me know how it turns out!

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Krystal November 10, 2012 at 10:01 pm

This sounds amazing and I LOVE salted caramel. But rice krispies are usually a little too sweet for my taste. Wondering if the caramel makes it 100x sweeter…

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Adrianna November 11, 2012 at 3:17 pm

Hi Krystal. Not gonna lie, these are pretty sweet. There’s marshmallow and caramel up in these things. They’re definitely dessert.

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Kinsey February 20, 2013 at 4:24 pm

The printed version didn’t specify where to add the salt. I figured it was to be added with the cream as that is where it is listed on the ingredients. I must have taken the “dark carmel” a little too literally. They tasted a little like burnt sugar. Next time I won’t let it get so dark. Still pretty yummy though. Thanks for the idea.

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Adrianna February 20, 2013 at 6:08 pm

Oh let me fix that. Sorry about that. Caramel goes from “perfectly brown” to “burn and bitter” pretty quickly!

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starlina February 23, 2013 at 3:56 pm

Not seeing on the ingredients list about the caramels. Also, when do i add, how much. Please help. Thanks

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