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.

Salted Chocolate Caramel Rice Crispy Treats
Ingredients
Caramel:
- 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
Instructions
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1. Grease a 9X13 pan.
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2. Caramel: In a small sauce pan, combine sugar and water.
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3. Place on medium-high heat and do not stir.
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4. On another burner, heat heavy cream. You don't want to boil it, just make it so it's not cold.
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5. Watch the sugar solution until the outer edges start to turn amber. Take off heat and WHISK!
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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.
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8. Rice Cereal Treat: In the microwave on the stove top, melt marshmallows, butter and vanilla. Stir until smooth and add caramel sauce.
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9. Stir in Rice Cereal until well combined and dump into your prepared pan. Flatten using a buttered spatula or your buttered fingers.
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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.
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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.
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12. Cover with plastic wrap and place in the fridge to set. Cut and serve!
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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…
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!
Umm…..Yum!
Oh those look WONDERFUL!!
Oh. My. Giddy. Aunt.
These look amazing! I may have to make these with my roommates!
Do you have any video of that? I’d like to find out some additional information.
I don’t have a video, but feel free to send me an email with questions!
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!
Thanks! I must have been really anxious to type up the recipe, sorry! All fixed now 🙂
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?
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!
I just tried to make this and failed miserably. After wisking together the sugar mixture and the butter, the entire things hardened up before I could even get the cream in. Now I am left with a giant ball of caramel and a layer stuck to the bottom of my pan 🙁
I love your recipe! Very easy to make, thank you!
How did you shape them so evenly! What kind of pan did you use?
I used something close to a 9 by 10 pan and use a very sharp knife to cut 🙂
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!
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What kind of chocolate chips did you use? Semi sweet???
Yes! But any kind will do!