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93% would make again

Salty Caramel Rice Crispy Treats

Natalie and Laura Potter of @BlissAndBaker return to Tasty to share their tips and tricks for making the ultimate rice crispy treats.

Tasty Team
September 23, 2019
Total Time

45 minutes

45 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Total Time

45 minutes

45 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 9 servings

  • 1 tablespoon granulated sugar
  • 8 tablespoons salted butter, 1 stick
  • ¾ cup dark brown sugar (165 g)
  • ⅓ cup heavy cream (80 mL)
  • 2 teaspoons flaky sea salt, divided
  • 8 cups mini marshmallows (400 g)
  • 7 cups rice cereal (175 g)

Nutrition Info

  • Calories 723
  • Fat 14g
  • Carbs 146g
  • Fiber 0g
  • Sugar 69g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
  2. In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
  3. Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
  4. Add the rice cereal to the pot and stir to combine. Let cool slightly.
  5. Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
  6. Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
  7. Enjoy!

Ingredients

for 9 servings

  • 1 tablespoon granulated sugar
  • 8 tablespoons salted butter, 1 stick
  • ¾ cup dark brown sugar (165 g)
  • ⅓ cup heavy cream (80 mL)
  • 2 teaspoons flaky sea salt, divided
  • 8 cups mini marshmallows (400 g)
  • 7 cups rice cereal (175 g)

Nutrition Info

  • Calories 723
  • Fat 14g
  • Carbs 146g
  • Fiber 0g
  • Sugar 69g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
  2. In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
  3. Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
  4. Add the rice cereal to the pot and stir to combine. Let cool slightly.
  5. Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
  6. Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
  7. Enjoy!

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