Caramel Rice Krispie Treats
Caramel Rice Krispie Treats: The classic recipe we all know and love with a caramel twist! This quick, easy recipe has a creamy, dulce de leche taste and more chewy consistency than regular Rice Krispie treats!
Servings: 12 squares
Calories: 90kcal
Ingredients
- 1- 11 ounce package of caramels unwrapped (Kraft caramels work well)
- ¼ cup butter
- 1- 16 ounces package of marshmallows (or mini marshmallows)
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 6 cups Rice Krispies (or other crispy rice cereal)
Instructions
- Grease 9x13 baking pan with butter or cooking spray (alternatively you could line the 9x13 with a piece of parchment paper).
- Melt butter over low heat in a stock pot (make sure it's a big enough pot to add in the 6 cups of rice krispies eventually).
- Add milk, caramels, and vanilla to your melted butter. Melt over low heat, stirring often (use a rubber spatula to help scrape the sides of the post every once in a while).
- Next, add in your marshmallows and continue cooking over low heat. Stir often until you melt marshmallows completely (be careful, hot caramel and marshmallows can easily burn if you get them on yourself).
- Lastly, add your Rice Krispies to the marshmallow mixture in the pot and quickly stir them in to mix evenly.
- Pour your Rice Krispies mixture into your prepared pan and press mixture into an even layer using a lightly buttered spatula. * Sometimes the Rice Krispies stick to the spatula and make it hard to press the mixture evenly into the pan. If this happens, try this- get a glass of ice cold water and set it beside you. Dip a metal spoon into the ice water so it is cold and then use that to press the mixture down into the pan. If it starts sticking again, dip it back into the glass of ice water to chill the spoon again.
- Let your Rice Krispies cool and then cut into 12 squares and serve! You can drizzle some caramel sauce on top of the bars as a decoration if you like.
Notes
STORAGE: These are best if enjoyed the day they are made, but you can store leftovers in an airtight container at room temperature for 3-5 days.
MICROWAVE OPTION: Making these treats in the microwave is a great alternative to the stove top method if you are short on time. Here's what you do...
- In a microwave safe large bowl, heat your butter, caramel and marshmallows on high for 3 minutes, stirring after each minute.
- Stir in vanilla and Rice Krispies until well coated with the caramel/marshmallow mixture.
- Using a lightly buttered spatula (or the cold spoon method we mentioned above), press mixture into a 9x13" pan so it's an even layer.
- Allow to cool slightly then cut into squares.
- Stir in vanilla and Rice Krispies until well coated with the caramel/marshmallow mixture.
- Using a lightly buttered spatula (or the cold spoon method we mentioned above), press mixture into a 9x13" pan so it's an even layer.
- Allow to cool slightly then cut into squares.
Nutrition
Serving: 1square | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 109mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 4mg
