Salted Caramel Rice Krispie Treats
Salty-sweet, chewy-crunchy, chocolatey AND caramelly, these Salted Caramel Rice Krispie Treats are a gee-dang dessert dream come true. Made with homemade marshmallow fluff that is swirled through with homemade salted caramel, then topped with a fudgy chocolate ganache, more caramel, and crunchy flakes of sea salt, these are unlike any rice krispie treats you’ve ever tried before.
Servings: 32 Rice Krispie Treats
Calories: 167kcal
Equipment
- Fork
- 9x9 Pan or Frame
Ingredients
Homemade Caramel
- 125 g Granulated Sugar
- 90 g Heavy Cream
- 28 g Unsalted Butter room temperature
Caramel Rice Krispie Treats
- 180 g Rice Krispies Cereal
- 2 teaspoon Unflavored Gelatin Powder
- 2 tablespoon Cool Water for blooming gelatin
- 2 teaspoon Vanilla Extract
- 60 g Water for sugar syrup
- 170 g Light Corn Syrup
- 200 g Granulated Sugar
- ½ teaspoon Salt
- 55 g Unsalted Butter room temperature
- 87 g Caramel
Chocolate Ganache
- 100 g Heavy Cream
- 32 g Corn Syrup
- 175 g Dark Chocolate melted
- 25 g Unsalted Butter room temperature
Garnish
- Flaky Sea Salt
Instructions
Homemade Caramel
- Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Swirl around the pan or use a spatula to ensure that the sugar cooks evenly.125 g Granulated Sugar
- Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.90 g Heavy Cream , 28 g Unsalted Butter
- Pour caramel into a glass container and allow to cool completely before adding to the marshmallow fluff and garnishing. You can always place the caramel in the fridge to help it cool more rapidly!
Chocolate Rice Krispie Treats
- Set oven to warm, or to 150°F. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process!180 g Rice Krispies Cereal
- In a small bowl, mix gelatin, 2 tablespoon water, and vanilla with a fork.2 teaspoon Unflavored Gelatin Powder, 2 tablespoon Cool Water, 2 teaspoon Vanilla Extract
- Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250°F.60 g Water, 170 g Light Corn Syrup , 200 g Granulated Sugar , ½ teaspoon Salt
- Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes.
- Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing.
- Add caramel and softened butter to the marshmallow fluff and whisk to combine.55 g Unsalted Butter, 87 g Caramel
- Grab the warmed cereal from the oven and pour your caramel marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined.
- Transfer the mixture into your prepared pan, gently pressing to the top of the rice krispie treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours.
Chocolate Ganache
- Add cream & corn syrup to a saucepan and bring to a slight boil.100 g Heavy Cream , 32 g Corn Syrup
- Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.175 g Dark Chocolate
- Add the butter into your warm chocolate mixture, using an immersion blender or spatula, mixing ganache until the butter has fully incorporated and your mixture is smooth.25 g Unsalted Butter
- Allow the chocolate ganache to cool slightly before pouring it onto the top of your rice Krispie treats that have been setting in their pan. Place in the fridge to cool for about 15 minutes before continuing!
Garnish
- Cut into square bit sized bars using a serrated knife. Add a swipe of caramel and flaky sea salt before enjoying!Flaky Sea Salt
Notes
Expert Tips
These are not your mama’s rice crispy treats, which means they are a bit more finicky. Here are my best tips to ensure that yours come out perfectly every time!
- Pay attention to the specific temperatures of your sugar syrup before moving onto the next task. Make sure to use a thermometer and babysit the syrup to ensure that you are hitting the right temperatures.
- Be extra gentle when you are mixing together the cereal and marshmallow fluff. The cereal is quite delicate and can easily be crushed!
- Make sure to grease your spatula! This ensures that your marshmallow fluff and rice krispie cereal does not get stuck, preventing you from incorporating everything well.
- To make sure that the caramel rice krispie treats hold their shape, wait to cut into them for at least an hour. I know... it's hard to wait! But you won't regret it.
Nutrition
Calories: 167kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 80mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 549IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg
