Salted Chocolate Caramel Rice Crispy Treats

The Story:

I have been on a major Rice Crispy-kick for three reasons. 1: I love them. 2: I bought a two-pound bag at WinCo. 3: I can make them at midnight and not wake up my roommates with my Kitchen Aid.

These sweet treats are a fun mix between childhood and sophisticated taste  Plus, cut them into long rectangles and they look a little more grown-up than the tradition square.[end-story]

Salted Chocolate Caramel Rice Crispy Treats

Yield: 16 large squares or 32 rectangles

Salted Chocolate Caramel Rice Crispy Treats


1/2 cup sugar
2 tablespoons water
2 1/2 tablespoons butter, softened
1/4 cup heavy cream
1/8 teaspoon salt
Rice Cereal Treat:
1 (10 oz) bag marshmallows
2 tablespoons butter, softened
1 teaspoon vanilla extract
6 cups Rice Cereal
Chocolate Ganache:
2 cups chocolate chips
3/4 cup heavy cream
Salt to top


1. Grease a 9X13 pan.
2. Caramel: In a small sauce pan, combine sugar and water.
3. Place on medium-high heat and do not stir.
4. On another burner, heat heavy cream. You don't want to boil it, just make it so it's not cold.
5. Watch the sugar solution until the outer edges start to turn amber. Take off heat and WHISK!
7. Add butter and continue whisking. When that is fully combined, add warm cream, salt and whisk! Set aside and relax, the hard part is over.
8. Rice Cereal Treat: In the microwave on the stove top, melt marshmallows, butter and vanilla. Stir until smooth and add caramel sauce.
9. Stir in Rice Cereal until well combined and dump into your prepared pan. Flatten using a buttered spatula or your buttered fingers.
10. Chocolate Ganache: Place chocolate in heat-proof bowl and set aside. Heat cream until it is just about to boil, pour over chocolate and whisk until smooth.
11. Let the ganache cool for a few minutes. Then, pour chocolate over your rice cereal layer and shake pan gently to distribute evenly. Let set for a few minutes, then sprinkle with coarse salt.
12. Cover with plastic wrap and place in the fridge to set. Cut and serve!
Note: When sprinkling with salt, use caution. No one wants to taste the ocean in their dessert :

Sugar solution turning “amber”

Pouring Caramel into melted Marshmallow

I get creative/desperate with my food styling…


27 thoughts on “Salted Chocolate Caramel Rice Crispy Treats

  1. 1
    Patti says:

    We are going to TOFW in Layton this weekend and these look like the perfect snack for the drive up there. I love the tweak factor on these!

  2. 2
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  4. 4
    Kelsey Page says:

    Oh. My. Giddy. Aunt.

    These look amazing! I may have to make these with my roommates!

  5. 5

    Do you have any video of that? I’d like to find out some additional information.

  6. 6
    Melissa says:

    These look amazing and I love that they can be made gluten-free. It’s also great that your recipes can now be saved to Ziplist! Thought I might ask for some clarifications in the directions, though. Numbers 3 and 8 specifically. I think I can figure it out, but you might want to check the wording. I really enjoy your blog and desserts!

  7. 7
    Allison says:

    Have you tried these without the caramel? I have tried to make a caramel like this in the past and it always turned out horribly so I am tempted to try just the rice treat with the chocolate and salt on the top. Thoughts?

    • 7.1
      Lizzy Mae says:

      Yes, you can just make the rice crispies like normal with a little vanilla extract and pour the chocolate on top and salt it and it would be wonderful!

  8. 8
  9. 9
    Michelle says:

    I love your recipe! Very easy to make, thank you!

  10. 10
    Jocelyn says:

    How did you shape them so evenly! What kind of pan did you use?

  11. 11
    Cate says:

    I made these for my husband yesterday, and they are amazing! The caramel is little salty, but it is so tasty when you combine it with the chocolate!

  12. 12

    […] sprinkling with salt, use caution. No one wants to taste the ocean in their dessert. Copyright © YourCupofCake […]

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