Salted Caramel Rice Krispie Bars

These Salted Caramel Rice Krispie Bars take the classic treat to a whole new level. The combination of chewy marshmallow, crispy cereal, rich caramel, and a touch of flaky sea salt is simply irresistible. Perfect for parties, bake sales, or a fun weekend project.

Ingredients

For the Bars

• 6 cups Rice Krispies cereal
• 1 (10 oz) bag mini marshmallows
• 3 tablespoons unsalted butter

For the Caramel Layer

• 1 (11 oz) bag soft caramels, unwrapped
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For Topping

• 1 teaspoon flaky sea salt

Instructions

1. Prepare the pan. Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal. Lightly grease with butter or non-stick spray.
2. Make the base. In a large pot, melt the butter over medium-low heat. Add the marshmallows and stir constantly until completely melted and smooth. Remove from heat. Gently fold in the Rice Krispies cereal until evenly coated.
3. Press the base. Transfer half of the cereal mixture to the prepared pan. Using a greased spatula or your hands, gently press it into an even layer. Set the remaining mixture aside, covered.
4. Make the caramel. In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 30-second intervals, stirring well after each, until smooth and fully melted. Stir in the vanilla extract.
5. Assemble. Pour the warm caramel sauce over the first cereal layer in the pan. Sprinkle evenly with half of the flaky sea salt. Carefully press the reserved cereal mixture over the caramel layer. Gently pat it down to form an even top. Sprinkle with the remaining sea salt.
6. Set and slice. Let the bars cool completely at room temperature until the caramel is set, about 1 hour. For faster setting, refrigerate for 20 minutes. Lift the bars out of the pan using the parchment overhang and cut into squares.

Tips for the Perfect Bars

• Use fresh, soft marshmallows for the best texture.
• Don't over-pack the cereal mixture; gentle pressing keeps the bars from becoming too hard.
• The quality of the flaky sea salt matters—it provides the perfect crunch and balances the sweetness.

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