Caramel Rice Krispie Bars are just the like the childhood classic recipe you remember, but so much better! Homemade caramel sauce is stuffed in between layers of Rice Krispie squares making this a go-to-dessert recipe everyone loves.
This dessert is so easy to make, yet SO impressive. You wouldn’t believe the compliments I got when I make these treats for friends. “Food goddess” and “best dessert ever” were two of them I can recall. I laughed because when you realize how easy they are to make, you’ll see that anyone can do it with the same results!
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This is my go-to dessert recipe when I’m craving something sweet. Rice Krispie Squares are great and all, but when you add in the magic of caramel…omg heavenly!
Ingredients
You’ll need the basics to make the Rice Krispie layers:
- Butter
- Mini marshmallows
- Rice Krispies cereal
For the caramel layer, you’ll need another three ingredients:
- Sweetened condensed milk
- Soft caramels
- Butter
That’s it! The only item I had to look for was the soft caramels. Everything else I had in my pantry already.
What kind of caramels do I use
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I used Werther’s Originals Soft Caramels. You’ll want to use a soft caramel candy so it will melt easily.
I’m also familiar with Kraft Caramels and was planning to use them. However, none of my local stores carried them so Werther’s Originals it was! They tasted so yummy.
How to Make Caramel Rice Krispie Bars
- Grease a 9×13 baking pan.
- Add 3 tablespoons butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture to the greased baking pan. Press mixture down evenly using a piece of waxed paper. Set aside to cool.
- Add caramels, sweetened condensed milk and butter to a medium saucepan over low heat. Heat, stirring often, until melted.
- Pour caramel layer over the first Rice Krispies layer in the baking pan. Set aside to cool.
- Add 3 tablespoons butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture on top of the caramel layer. Press mixture down evenly using a piece of waxed paper. Set aside to cool before cutting into squares.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
How to Keep Rice Krispie Treats Soft
There are a few reasons why your Rice Krispie Squares are hard. The first one is that the butter and marshmallows were cooked at too high of heat. Melt them LOW and SLOW for best results – nice, soft, chewy treats!
Another reason the treats can harden is improper storage. Make sure to store them in an airtight container. Leaving the sit out will make them rock hard.
They can also become too hard if you pack the Rice Krispie mixture too densely into the pan. Don’t put too much pressure when you press them into the pan.
If you do end up with a square that’s too hard, pop it in the microwave for 10 seconds to soften it up a little.
How to Store
Store the uneaten Rice Krispie Bars in an airtight container at room temperature for up to two days.
If you aren’t eating them right away, don’t cut them up and wrap them up tightly so the air doesn’t get at them. Cut them up when you are ready to serve.
You can also freeze them. Place the Rice Krispie Bars in between layers of waxed paper in an airtight container for up to three months in the freezer.
Want more ways to use your Rice Krispies? Try my Chocolate Rice Krispies and Rice Krispies Cookies.
Dessert Bar Recipes
- Butterscotch Blondies
- Chocolate Peanut Butter Ramen Bars
- Marshmallow Bars
- Pistachio Cream Bars
- Chewy Bars
Caramel Rice Krispie Bars
Just the like the childhood classic recipe you remember, but so much better! Homemade caramel sauce is stuffed in between layers of Rice Krispie squares making this a go-to-dessert recipe everyone loves.
Ingredients
Rice Krispies
- 6 tablespoons butter
- 8 cups mini marshmallows
- 12 cups Rice Krispies cereal
Caramel Layer
- 1 - 1/4 cup sweetened condensed milk
- 1 - 3/4 cup soft caramels
- 2/3 cup butter
Instructions
- Grease a 9x13 baking pan.
Rice Krispies Layer
- Add 3 tablespoons butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture to the greased baking pan. Press mixture down evenly using a piece of waxed paper. Set aside to cool.
Caramel Layer
- Add caramels, sweetened condensed milk and butter to a medium saucepan over low heat. Heat, stirring often, until melted.
- Pour caramel layer over the first Rice Krispies layer in the baking pan. Set aside to cool.
Rice Krispies Layer
- Add 3 tablespoons butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add in 6 cups Rice Krispies cereal. Stir to combine.
- Add mixture on top of the caramel layer. Press mixture down evenly using a piece of waxed paper. Set aside to cool before cutting into squares.
Notes
I used Werther's Soft Creme Caramels. Kraft Caramels or any soft caramel candy would also work.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 171mgCarbohydrates: 33gFiber: 0gSugar: 17gProtein: 2g
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