Salted Caramel Rice Krispie Bars! They are perfectly chewy, crunchy, caramel, and buttery. And they’re exactly how you want them.
Since my cousin Erica’s wife brought them to me years ago, I have been making them. I absolutely love them.
She sent me this recipe, which she got from All Recipes.
It’s mostly about convenience. I use standard-sized boxes and bags instead of the difficult-to-find sizes, light brown sugar in place of dark brown, and don’t add corn syrup because you have sticky caramel already to hold everything together.
Also, I am known for my love of short ingredient lists.
Salted Caramel Rice Krispie Bars aren’t for Everyone
You might want to try something else if you like a more subtle dessert.
They are all buttery, sweet, and salty. These are not subtle. These are not subtle. They are big, sweet, salty, and obnoxiously more.
These remind me of Super Good Puppy Chow. You’ve probably had it before, but to make it even better, double the chocolate and butter and then freeze the whole thing.
This is what’s going on. If you’ve ever had a Rice Krispie Bar before, you haven’t lived until you try THIS Rice Krispie Bar. You’ll get extra butter, extra gooey goodness in the form of homemade salted caramel, and a different texture from popping it into the refrigerator. DIAL IT UP.
I won’t be judging if you are more reserved with your treats. This is for those who love a big, caramel, salty-sweet RKB.
Please Refrigerate These Rice Krispie Bars; yes, I said it.
Rice Krispie Bars are usually not refrigerated. But here’s a weird secret: These Rice Krispie Bars taste great cold from the refrigerator.
This would not work for regular Rice Krispie Bars. They would dry out in just two seconds.
In this case, we have double the butter. (Yay!) so the cold treatment tightens up the buttery-mallow-salty-caramel mixture into something a bit more firm but still very soft and chewable. You get a crispy-crunchy, tight, tender, salty, and sweet, crunchy-crunchy.
You can enjoy them at room temperature, and they will be soft. Try refrigerating the cookies for an extra texture boost. Try it and see if I am crazy.
- 1 cup unsalted butter
- 1 Cups that are lightly packed with Light brown sugar
- 1/2 Heavy whipping cream
- 2. The best way to eat teaspoons is by using them. Flaky sea salt
- 10-ounce package of miniature marshmallows ( 16 Ounces Extra gooey!
- 12-ounce box of Rice Krispies or crispy rice cereal (about 11-12 cups)
- Melt butter over medium heat in a large saucepan.
- Stir in sugar and cream. After a few minutes, you will see the mixture become smooth and creamy. Heat on medium-low heat for 5 to 7 minutes until a caramel sauce is formed that coats a spoon.
- Remove the pan from heat, and add salt if you need more salt; taste, and adjust.
- Stir until the marshmallows are melted.
- Mix in the cereal. The mixture should be pressed into a 9×13-inch pan. If you have any extra combination that does not fit into the pan, it would be perfect to make a snack.
- Enjoy! These are great at room temperature, but I love them even better in the fridge! The cookies stay perfectly compact and tight as they defrost but remain soft and chewy. It’s just that the cold, crisp, buttery texture makes it so enjoyable.