If you love a sweet treat that strikes just the right balance of gooey, crunchy, and salty-sweet, you need to try these Salted Caramel Rice Krispie Bars. This recipe takes everything you adore about classic Rice Krispie treats and elevates it with a swirl of rich caramel and a sprinkle of flaky sea salt. It delivers all the nostalgia of childhood in an irresistible, grown-up package you’ll want to share at every gathering—or savor all to yourself.

Salted Caramel Rice Krispie Bars Recipe - Recipe Image

Ingredients You’ll Need

These Salted Caramel Rice Krispie Bars come together with only a handful of pantry staples, but every ingredient plays a key part in building layers of flavor and texture. Here’s what you’ll need and why each one matters:

Rice Krispies cereal (6 cups): These crispy, airy pieces are the “snap, crackle, pop” backbone, delivering that signature light crunch in every bite.
Unsalted butter (1/4 cup): Melts into lusciousness, giving the bars a rich, creamy base and helping the caramel and marshmallow meld together.
Mini marshmallows (1 10-ounce bag): The secret to that gooey, chewy texture we love; they dissolve smoothly and bind everything with a hint of vanilla sweetness.
Sea salt (1/2 teaspoon): Enhances the caramel notes and keeps the sweetness balanced—absolutely key for that salted caramel magic.
Caramel sauce (1/2 cup): Adds luxurious, deep caramel flavor that makes these bars positively addictive.
Flaky sea salt (for topping): A finishing sprinkle gives every square a visual pop and a perfect, salty crunch with each bite.

How to Make Salted Caramel Rice Krispie Bars

Step 1: Prep Your Pan

Start by lining a 9×13-inch baking pan with parchment paper, making sure you have a bit hanging over the edges so you can lift the bars out easily. Lightly grease the paper and sides of your pan—I find a quick spritz of neutral cooking spray or a swipe of butter does the trick beautifully and keeps the bars from sticking.

Step 2: Melt the Butter

In a large pot set over medium heat, melt the unsalted butter. Take a moment here and let it get slightly nutty and fragrant before adding your marshmallows—it sets a richer flavor base for the Salted Caramel Rice Krispie Bars. Don’t walk away though, as butter can brown quickly!

Step 3: Add Marshmallows

Toss in the mini marshmallows and stir constantly. Use a sturdy spatula and keep everything moving so the marshmallows melt slowly and evenly. Once they’re melted into a silky, glossy mass, you’re ready for the next delicious step.

Step 4: Stir in Salt and Caramel

Remove your pot from the heat and immediately whisk in the sea salt and caramel sauce. This dreamy, golden mixture is where the signature flavor of Salted Caramel Rice Krispie Bars starts to shine—the salt lifts the caramel, and everything smells positively amazing.

Step 5: Fold in Rice Krispies

Gently add the Rice Krispies cereal, stirring just until every piece is evenly coated with the warm, caramel-marshmallow mix. Work swiftly so things don’t harden in the pot—gentle folding keeps the cereal from being crushed and helps maintain that airy crunch.

Step 6: Press Into Pan

Tip the mixture into your prepared pan. Grab a greased spatula or a piece of wax paper sprayed with oil and gently press the mixture into an even layer. Don’t compact it too much; you want the bars to stay soft and chewy, not dense.

Step 7: Sprinkle Flaky Salt

Before the bars cool, sprinkle a generous pinch of flaky sea salt over the top. This adds that coveted sweet-meets-salty finish and a touch of irresistible sparkle.

Step 8: Cool and Slice

Let the pan sit at room temperature for about 30 minutes until set. Once cool, use the parchment paper edges to lift out the slab, then cut your Salted Caramel Rice Krispie Bars into squares. Try to resist diving in until they’re set—the anticipation makes that first bite all the sweeter!

How to Serve Salted Caramel Rice Krispie Bars

Garnishes

For extra flair, drizzle a little warm caramel sauce over the bars right before serving or add an extra sprinkle of flaky sea salt. If you’re feeling decadent, finish with a few shards of chocolate or a dusting of edible gold flakes to make your Salted Caramel Rice Krispie Bars truly party-ready.

Side Dishes

Pair these bars with a scoop of vanilla ice cream for an over-the-top sundae moment, or serve them with fresh sliced strawberries for a playful contrast. They also shine alongside a cup of good coffee or even a tall glass of cold milk—simple pleasures that let their flavors really pop.

Creative Ways to Present

For a fun twist, cut the bars into bite-size cubes and skewer them on sticks for a party tray, or wrap them individually in parchment and ribbon as a sweet homemade gift. You can even layer broken pieces into a sundae for a show-stopping dessert. However you serve them, your Salted Caramel Rice Krispie Bars are guaranteed to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Keep any remaining Salted Caramel Rice Krispie Bars in an airtight container at room temperature—they’ll stay fresh and chewy for up to three days. Be sure to separate layers with parchment paper to prevent sticking and keep that gorgeous surface looking pristine.

Freezing

Want to make them ahead? Absolutely! Wrap bars individually in plastic wrap or parchment, then stash in a freezer bag. They’ll hold their chewy texture and flavor for up to six weeks. Thaw at room temperature for about thirty minutes before serving for best results.

Reheating

If your bars have taken on a bit of chill or firmness, a quick 5–10 second zap in the microwave revives their gooey texture. Be sure not to overheat—just a little warmth is all you need to bring back that irresistible softness without melting the caramel.

FAQs

Can I use regular marshmallows instead of mini?

Yes, you can! Just measure out the same weight (about 10 ounces) of large marshmallows and cut them into smaller pieces for easier melting. They’ll still give you that same gooey, binding magic.

Can I use a different cereal base?

Absolutely! While classic Rice Krispies give the best texture, feel free to experiment with cocoa-flavored cereal, cornflakes, or even toasted oats for a fun twist on Salted Caramel Rice Krispie Bars.

What type Dessert

For rich, decadent flavor, use a high-quality store-bought caramel or make your own homemade version. Thick, pourable caramel works beautifully and blends seamlessly with the marshmallows.

How do I keep my bars from sticking to the pan?

Lining your pan with parchment paper and adding a thin layer of grease ensures easy removal. If you’re really nervous about sticking, lightly grease your spatula, too, before pressing in the mixture.

Can I double this recipe?

Yes! Just use a larger rimmed baking sheet or two pans, and be sure to work quickly so everything sets up before cooling. The Salted Caramel Rice Krispie Bars scale beautifully for parties or celebrations.

Final Thoughts

I truly can’t recommend these Salted Caramel Rice Krispie Bars enough if you’re searching for a playful yet elegant dessert that’s easy to make but never fails to impress. Grab your ingredients and get ready to fall in love with every gooey, salty-sweet bite—your taste buds (and anyone you share with) will thank you!

Salted Caramel Rice Krispie Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
Total Time: 45 minutes
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect combination of sweet and salty with these Salted Caramel Rice Krispie Bars. Easy to make and no baking required!

Ingredients

Scale

Rice Krispie Bars:

6 cups Rice Krispies cereal
1/4 cup unsalted butter
1 (10-ounce) bag mini marshmallows
1/2 teaspoon sea salt
1/2 cup caramel sauce

Topping:

Flaky sea salt for topping

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Instructions

Prepare the Base: Line a 9×13-inch baking pan with parchment paper and grease it. Melt butter in a pot, add marshmallows, stir until smooth. Remove from heat, mix in sea salt and caramel sauce.
Combine Ingredients: Add Rice Krispies cereal, stir until coated. Press into pan.
Add Topping: Sprinkle flaky sea salt on top. Allow to cool for 30 minutes before cutting into squares.