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Salted Caramel Rice Krispie Treat
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Salted Caramel Rice Krispie Treats

Salted caramel rice krispie treats combine sweet, salty caramel with mellow pecan nuts and classic vanilla marshmallow rice krispie treats. This easy no-bake recipe for salted caramel bars creates a seriously gooey and dangerously addictive treat.
Prep Time30 mins
Total Time30 mins
Course: Baking, Dessert
Cuisine: American
Servings: 16
Calories: 261kcal

Ingredients

SEE THE NOTES SECTION FOR CONVERSION INTO CUPS

    For the Krispie Treats

    • 40 g/ 3 tbsp butter
    • 220 g/ 8 oz vanilla marshmallows
    • 130 g/ 4 ½ oz rice krispies

    For the Salted Caramel

    • 300 g/ 10 ½oz condensed milk
    • 75 g/ 3oz butter
    • 75 g/ 3oz dark brown sugar
    • 3 tbsp golden syrup
    • ½ - ¾ tsp sea salt (depending on taste)
    • 100 g/ 4oz pecan nuts - roughly chopped

    Instructions

    • Grease and line a deep 20cm x 20cm tin with baking parchment
    • Make the caramel: put the condensed milk, butter, sugar and syrup into a heavy based pan and melt, over a medium heat, stirring frequently,until the sugar has dissolved, then bring up to boiling
    • Allow the mixture to gentle boil for 2-3 minutes. Take off the heat, stir in the sea salt and set aside
    • Put 20g butter into a small, heavy based saucepan. Heat on low-medium, until melted. Add 110g marshmallows and stir with a wooden spoon, until the marshmallows have melted and are thoroughly blended with the butter. Quickly mix in half of the rice krispies
    • Spoon the marshmallow krispies into the tin, and spread out evenly. Ensure the mixture is pressed down gently but firmly to create a solid layer. The mixture will be very sticky but using a piece of cellophane makes this task much easier.
    • Give the caramel a stir and pour over the krispie base. Scatter the chopped pecan nuts over the top and place in the fridge for 1-2 hours to set
    • Using the remaining butter, marshmallows and rice cereal, make another batch of marshmallow krispies and spoon it over the caramel layer. Again, using a piece of cellophane, spread the krispies out and press down gently, but firmly
    • Leave to firm up for an hour before slicing into squares
    • Store in an airtight tin. Best eaten within 2 days

    Notes

    Several readers have requested conversions into American cups. At the time of publishing, I was not confident I had the cup measures right and only go ahead and publish cup measures when I am confident. I hope this doesn't bother you too much. Please remember that I'm offering up my recipes for free. I do not get paid. Please also remember that I am a UK blogger, where grams and ounces are normal measures - not cups. It's just one of our many little differences. I do my best to convert as many recipes as possible for my readers, but sometimes this just isn't possible (blame the butter & marshmallows in this instance).
    Below is my best attempt at converting this recipe. I'd love to know how you get along if you use these measures. 40g/ 3 tbsp/ ⅙ cup butter 220g/ 8 oz/ 3 cups/ 25 regular vanilla marshmallows -not mini and not jumbo 130g/ 4 ½ oz/ 5 cups rice krispies !For the Salted Caramel 300g/ 10 ½oz / 1 cup condensed milk 75g/ 3oz / ⅓ cup butter 75g/ 3oz / ⅓ cup dark brown sugar 3 tbsp golden syrup ½ - ¾ tsp sea salt (depending on taste) 100g/ 4oz/ 1 cup pecan nuts - roughly chopped

    Nutrition

    Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 312mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 774IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg