Go Back
+ servings
Salted Caramel Rice Krispie Treat
Print Recipe
No ratings yet

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



    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


    • 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


    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


    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