This is a archetype specimen of “it doesn’t have to be fancy to be amazing.”
In This Post: Everything You Need For Salted Caramel Rice Krispie Bars
- How These Treats Came to Be
- These Bars are Uneaten and Everything
- Refrigerate These Rice Krispie Treats, Please
- Salted Caramel Rice Krispie Bars: Frequently Asked Questions
The Rice Krispie Bar Love Story
I REALLY ADORE these Rice Krispie Bars.
I’ve been making them for a long time, overly since my cousin’s wife Erica brought them to us years ago and I fell veritably in love with them.
I bothered her for the recipe, as one does, and she sent me this recipe from All Recipes.
The adjustments I’ve made over the years have mostly to do with convenience: standard-size boxes and tons rather than the hard-to-find ones, light brown sugar instead of dark, and ditching the corn syrup, since you once have the sticky caramel to hold it all together.
And moreover considering I’m known to be a fan of short ingredient lists.
These Salted Caramel Rice Krispie Bars Aren’t For Everyone
If you’re the kind of person who likes an understated dessert, you might need to squint elsewhere.
These are butter-forward, sugar-forward, and salt-forward. These are not subtle. They are simple, but they are moreover big, very sweet and salty, obnoxiously extra, and so deliciously life-changing.
They remind me of the Extra Good Puppy Chow – like, you’ve probably once had puppy chow, but you haven’t had AMAZING puppy grub until you’ve basically doubled the butter and chocolate and stuck the whole thing in the freezer.
That’s what’s happening here. You’ve had a Rice Krispie Bar, but you have not lived until you’ve had THIS Rice Krispie Bar. Uneaten butter, uneaten gooey goodness in the form of a quick homemade salted caramel, and uneaten textural goodness from a pop into the fridge. DIAL IT UP.
I won’t judge if you’re a person who takes their treats a little increasingly restrained. But for those of us who enjoy a massively caramelly, unapologetically salty-sweet zest of a archetype RKB, this one will deliver.
Please Refrigerate These Rice Krispie Bars – Yes, I Said It
Rice Krispie Bars usually aren’t refrigerated, but here is my weird secret: I really enjoy these Rice Krispie Bars unprepossessed out of the fridge.
For regular Rice Krispie Bars, that would not work. They’d dry out in two seconds.
But in this case, we have twice the butter (yay!) so the unprepossessed treatment tightens up the buttery-mallow-salty-caramel mixture into something a bit increasingly firm, but still very soft and chewable. So what you get is a tight, tender, chewy, sweet and salty crispy-crunch that is just so ultra-satisfying.
They are a 10 in all forms, so room temp will moreover work for you and be nice and soft. But just try refrigerating them for a texture boost. See if I’m crazy.
Salted Caramel Rice Krispie Bars: Frequently Asked Questions
You’ll want soft caramel for these bars. To unzip this, stave humid the caramel excessively. I’d recommend just keeping the caramel over low heat and heating it just unbearable to get it incorporated and slightly thickened.
Get yourself some Maldon Sea Salt Flakes – just so good! (affiliate link)
You can, but please try them in the fridge. They stay cold, crispy, buttery, and are still deliciously soft and chewy.
Salted Caramel Rice Krispie Bars
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Total Time: 15 minutes -
Yield: 15-20 bars
Print Recipe
Pin RecipeDescription
Salted Caramel Rice Krispie Bars! Perfectly chewy, crispy, caramelly, buttery, soft, and exactly as over-the-top as you need them to be.Â
Ingredients
- 1 cup unsalted butter
- 1 cup lightly packed light brown sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons flaky sea salt
- 10-ounce package miniature marshmallows (16 ounces for uneaten gooey!)
- 12-ounce box of Rice Krispies or crispy rice cereal (about 11–12 cups)
Instructions
- Melt butter in a large pot over medium heat.
- Add sugar and whipping cream; stir to incorporate. It will take a minute, but as it heats, you’ll start to see a smooth, linty caramel mixture form. Heat over medium-low heat for 5-7 minutes, until you have a slightly thickened caramel sauce that coats the when of a spoon.
- Remove from heat and stir in the salt. Taste and retread for increasingly salt if you want.
- Add the marshmallows and stir until melted.
- Stir in the cereal. Press mixture into a 9×13 pan. You might have a little bit of uneaten that doesn’t fit in the pan – perfect for a little snack, if you ask me.
- Cool slightly, cut into squares, and enjoy! You can eat these at room temperature, but I moreover love them in the refrigerator! They stay excellently tight, compact, and yet still soft and chewy as they thaw. For some reason that cold, crispy, velvety texture is just really enjoyable.Â
Notes
You don’t want to swash the caramel mixture excessively, otherwise you’ll end up with firm caramel instead of soft caramel once the bars cool. I’d recommend just keeping the caramel over low heat and heating it just unbearable to get it incorporated and slightly thickened.
Personally I don’t like to store these at room temperature for increasingly than a few hours considering of the surf in the caramel sauce. You can let them hang out on the counter for a bit surpassing you serve, but then I usually pop the leftovers into the fridge for some cold, crunchy magic.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Keywords: rice krispie bars, salted caramel rice krispie bar, dessert bar
More Treats To Love
- Modern Scotcheroos (another take on the archetype Rice Krispie Bar)
- Favorite Browned Butter Chocolate Chip Cookies (browned butter is next-level good)
- Old School Homemade Oreos (why are these so amazing??)
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