The Dish | Salted Caramel Rice Krispy Treats

I love to cook, but baking is more of a challenge for me. I came across this recipe on Pinterest and its become a popular dessert in our household when we entertain. With Superbowl parties and Valentine’s Day around the corner, I though you might enjoy a new sweet treat to try.


  • 1 (14-oz) bag caramels (about 50), unwrapped
  • 1 (14-oz) can sweetened condensed milk
  • ½ cup unsalted butter
  • 1 (10½-oz) bag miniature marshmallows
  • 1½ tsp vanilla extract
  • 3 tsp sea salt flakes (such as Maldon)
  • 8 cups toasted-rice cereal (Rice Krispies)

Caramel: Stir ¼ cup butter, caramels, condensed milk in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

Squares:  Line a 13×9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges. In a 6-quart pot, melt ¼ cup butter over medium-low heat. Add marshmallows and stir with a rubber spatula until almost melted. Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.  Remove from heat. Stir in cereal until it’s evenly coated with the marshmallow mixture. Press mixture into pan in an even layer and cool completely. Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt.  Remove from pan and peel off foil. Cut into 24 squares. Store in an airtight container.

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