Salted Caramel Rice Krispie Bars are the ultimate treat when you’re craving something that’s a perfect mix of chewy, crispy, and utterly indulgent. Here’s how you whip up these delightful snacks:
Start by melting a cup of unsalted butter in a large pot over medium heat. Toss in a cup of lightly packed light brown sugar and half a cup of heavy whipping cream. Stir everything together and watch as it transforms into a smooth, creamy caramel. Keep the heat to medium-low and let it simmer for about 5 to 7 minutes. You’re aiming for a caramel sauce that’s just thick enough to coat the back of a spoon.
Once you’re happy with the caramel, take the pot off the heat and stir in two teaspoons of flaky sea salt. Give it a taste and if it feels like it could use a bit more salt, go ahead and add some. Next, add the marshmallows to the pot and stir them until they’re completely melted and blended into the caramel.
Now for the fun part—stir in the Rice Krispies. Make sure they’re evenly coated with the caramel marshmallow mixture. Then, press the mixture into a 9×13 pan. If you have any extra, that’s your cue to nibble on a chef’s snack!
Let the bars cool down a bit before cutting them into squares. These bars are great at room temperature, but I personally love them chilled. Pop them in the fridge and they become wonderfully crisp and chewy. Just let them sit out for a few minutes before you dig in—they maintain a nice texture that’s hard to resist.
A little tip: try not to boil the caramel too much. If it gets too hot, you’ll end up with hard caramel once the bars cool down. Just a gentle heat to bring everything together will do the trick. And although these bars can sit out at room temperature for a short while, they’re best kept in the fridge, especially because of the cream in the caramel. This way, you get that magical, crunchy texture every time you take a bite. Enjoy your homemade Salted Caramel Rice Krispie Bars!
