Some recipes are truly special. You know the ones. Anytime you serve them to guests or bring them to share anywhere, you are bombarded with requests for the recipe. You know it will happen, expect it even. These Loaded Caramel Rice Krispie Treats is one of those recipes. Trust me. I know because I was one of those people who raved about these gooey, double decker, caramel rice krispie treats.
About 15 years ago while in college, my good friend Nicole served them during a party. I was absolutely, positively hooked on them. She was kind enough to share the recipe with me, stating that she always tweaked the recipe because it didn’t really work as written. The amounts were quite off actually and the rice krispie to filling ratio didn’t work at all. When I made them for my mom, she also fell in love. She’s been making them for many years now and together, we’ve come up with perfect balance.
Because these bars are on the sweet side, a little of the caramel goes a long way. Originally the recipe called for a 13×9 inch pan, but we found that the treats were a bit tall and a little awkward when trying to take a bite. We also found them to be a bit less stable because of so much caramel filling. By increasing the amount of the top and bottom layer a bit and using a bigger pan, we’ve achieved the perfect balance and a less messy bar.
These no-bake treats are perfect for year round and are surprisingly easy. You can do what I do and only make half of the rice krispie treats at a time. I like not having to guess how much I need for each layer, and I’m not so rushed trying to get to the top layer before the rice krispies treats start to set.
Loaded Caramel Rice Krispie Treats
Ingredients
- 11 cups Rice Krispie cereal
- 16 oz. bag Kraft miniature marshmallows
- 1/3 cup butter
- 1/2 cup butter (1 stick)
- 1 bag 11oz Kraft caramels, unwrapped
- 1 can 14 oz sweetened condensed milk
Instructions
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Line 10.5x15 inch baking dish with parchment paper or aluminum foil. Lightly butter parchment/foil.
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Remove 2 1/2 cups marshmallows from bag and set aside for middle layer.
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Melt 1/3 cup butter and marshmallows over low heat in large pot.
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Meanwhile, melt caramel, sweetened condensed milk and 1 stick of butter (1/2 cup) in microwavable bowl in microwave until completely melted, stirring often.
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Once butter and marshmallow mixture is melted, gently stir in cereal until well combined.
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Spread half of cereal mixture evenly into baking dish, pressing down.
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Sprinkle 2 1/2 cups marshmallows over top.
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Pour melted caramel mixture over top of marshmallows.
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Carefully add remaining cereal mixture over top of caramel for top layer, gently pressing down.
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Cool completely.
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Use foil/parchment paper to remove from pan. Cut into squares (7 down and 5 across) and store in airtight container.
Joan Hayes says
These are genius! Ugh, they look so good, why can’t one just magically appear in front of me?! 😉
Gwen Watson says
Rice Krispy treats are a classic comfort food. They’re made to taste even better with the layer of caramel in this recipe! I like to drizzle my treats with melted chocolate after they come out of the oven.
Helena says
These were delicious. I made them for my kids and they loved them (actually I loved them too!) This is such a yummy treat. We’ll be making them again soon.
Jo says
The recipe calls for 1/3 cup and 1/2 cup butter. The instructions say 1 stick. Really want to make these.
Emilie says
1 stick of butter is 1/2 cup. Sorry for the confusion! I’ll update the recipe so it is more clear.
Connie Stewart says
Oh my gosh, sooooooo good! I didn’t have a 10 ½” X 15” pan but did the math and was able to make it with a 9” x 13” and a loaf pan (the loaf pan allowed me to taste it cutting into the big pan). I couldn’t wait and drove into for a taste. I am in heaven! Thank you for sharing your tip of making it in a bigger pan to cut the sweetness. You were spot on!
Summer says
these are so tasty but the rice crispies on top are so try they just seem to crumble off. i’ve made them twice and the same thing has happened both times. any tips on making them less crumbly?
Emilie says
Summer, I’m so sorry that is happening to you! I have never had this issue myself so it is hard to pinpoint what exactly is causing the dry top. Here are a few tips that may help!
Increase Humidity: If you’re in a dry environment, consider using a humidifier or keeping a small dish of water in the kitchen while making the bars.
Mix Thoroughly: Make sure the marshmallow mixture evenly coats all the Rice Krispies.
Avoid Overheating: Melt the marshmallows over low heat to maintain their moisture. If the marshmallows are overheated during melting, they can become tough and lose moisture, which can result in a drier final product.
Cover While Cooling: Cover the bars with a sheet of wax paper or plastic wrap while they cool to prevent them from drying out.
Proper Storage: Store the bars in an airtight container at room temperature to retain moisture.
If none of these things help or you feel they aren’t the issue, you could also add additional marshmallows to keep them soft and gooey!
Tara Jordan says
Have you ever used the Carmel bits in this recipe?? Just curious if they could be substituted for the regular carmels.
Emilie says
I haven’t but I would hesitate to use them. I have used the caramel bits in other recipes and while they work great for things like cookies, I don’t find that they melt as well. If you do try it, let me know how it goes! 🙂