Salted Caramel Rice Krispie (Print Version)

Crunchy caramel-infused cereal bars layered with a hint of salt for balanced sweetness and texture.

# Components:

→ Base

01 - 6 tablespoons unsalted butter
02 - 280 grams mini marshmallows
03 - 180 grams Rice Krispies cereal

→ Salted Caramel Layer

04 - 1 cup granulated sugar
05 - 6 tablespoons unsalted butter
06 - 1/2 cup heavy cream
07 - 3/4 teaspoon sea salt

→ Finishing

08 - Flaky sea salt for sprinkling

# Directions:

01 - Melt unsalted butter in a large saucepan over medium heat. Add mini marshmallows and stir continuously until fully melted and smooth.
02 - Remove saucepan from heat. Add Rice Krispies cereal and gently fold until evenly coated with the marshmallow mixture.
03 - Press mixture evenly into an oiled 9 x 13 inch baking dish, using a spatula or parchment paper to smooth the surface.
04 - In a separate saucepan, melt granulated sugar over medium heat, swirling gently until liquefied and amber in color. Add unsalted butter and stir thoroughly. Pour in heavy cream slowly while whisking until smooth. Remove from heat and mix in sea salt.
05 - Pour warm salted caramel evenly over pressed cereal base. Allow to set for several minutes, then sprinkle with flaky sea salt.
06 - Let treats fully cool at room temperature. Slice into squares before serving.

# Expert Advice:

01 -
  • Uses only a handful of everyday ingredients
  • Ready to eat in just twenty minutes
  • No baking or special equipment required
  • The combo of salty and sweet is absolutely addictive
  • These are my husband's number one potluck request and the treat I sneak into lunchboxes for a surprise pick-me-up
02 -
  • Sweetness is balanced by the sea salt important for those who do not love desserts that are cloying
  • Stays chewy for days if stored right
  • Very kid friendly but adults always go for seconds too
03 -
  • Use fresh marshmallows. Older ones resist melting and make treats uneven and stiff. For easy cleanup, butter your hands and mixing spatula.
  • If you want super even pieces, let the pan chill in the fridge for ten minutes before slicing, then bring to room temperature to serve.
  • Do not use table salt on top the bigger flakes add both burst and texture that fine salt cannot touch.
  • Toast your cereal lightly in a warm pan for extra crunch and nutty flavor if you have a few extra minutes to spare.
  • I find caramel is less intimidating when you remember it is just about patience and not rushing low heat is your kitchen friend.
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