This Salted Caramel Rice Krispie Treat recipe has gooey layer of salted caramel that drips out from between a chewy peanut butter rice krispie treat base and a thin layer of dark chocolate. You can omit the peanut butter if you like. Either way, these treats are decadent and all grown up.
Salted Caramel Rice Krispie Treats with Peanut Butter and Chocolate
Here’s why you’re going to love them:
- These may be the most addictive rice krispie treats you’ve ever had, with the sweetness of the classic marshmallow base offset by the toasty flavor of caramel, a hint of salt, and bittersweet chocolate.
- Peanut butter makes for a super-chewy base. So many textures in these treats.
- The gooey layer of salted caramel can easily be bought from the store, making this recipe super quick and easy.
What Salted Caramel to Use for Rice Krispie Treats
I happened to have a jar of bakery-made salted caramel sauce in my freezer, which I pulled out for these, but I do have a recipe for homemade (which is delicious and fun to make). But you have choices:
- If you’d like to go from scratch, use my classic salted caramel sauce recipe here.
- For an easy salted caramel (but one that requires keeping an eye on the stove), use my 1-ingredient dulce de leche.
- For the absolute quickest and easiest option, use storebought caramel sauce (I like the Bonne Maman caramel) with a pinch of salt. Storebought dulce de leche is perfect, too, and is cheaper.
How to make salted caramel Rice Krispie Treats
- You’re gonna need to use your muscles to stir the rice cereal into the cooling marshmallow mixture. It’s actually the best workout my triceps have seen in a long time.
- The key to getting a good caramel layer without the melted chocolate mixing in is to pop the squares in the freezer until firm before coating.
- To get a smoother chocolate layer than what you see here, pour melted chocolate over the chilled filling, tilting the pan to get it into all the corners. Don’t touch it with a spatula to smooth it out. Let stand at room temperature without disturbing until chocolate is hardened.
- Lift bars out of dish by the parchment overhang. Run a sharp knife under hot water and towel dry between cuts to make clean slices and slice into 16 equal bars.
Gooey Salted Caramel Rice Krispie Treats with Peanut Butter and Chocolate
- ½ cup natural peanut butter
- ¼ cup unsalted butter
- 10 oz marshmallows
- 4.5 cups crisp rice cereal like Rice Krispies
- 1 cup salted caramel sauce see notes
- 6 oz dark chocolate coarsely chopped
- 1 tbsp avocado oil or other neutral tasting oil, just not coconut oil
- In a large stockpot, melt peanut butter, butter and marshmallows over medium heat. Use a wooden spoon and a strong arm to stir in the crispy rice cereal, then transfer the mixture to a parchment-lined 8x8" baking dish and press it evenly into the bottom (it helps to use slightly dampened hands).
- Warm the caramel sauce slightly in the microwave (microwave-safe bowl, please) or on the stovetop then spread it evenly over top of the crispy rice base layer. Transfer the pan to the freezer for an hour or until caramel is completely firm.
- Meanwhile, melt the chocolate with the oil in the microwave at 50% power for 2 minutes until the chocolate is about 80% melted then stir vigourously to finish melting. (Continue in 30-second intervals on 50% power if needed, but be careful - you don't want to scorch the chocolate or it will seize).
- Pour chocolate over chilled filling, tilting the pan to get it into all the corners. Let stand at room temperature without disturbing until chocolate is hardened.Let the treats stand at room temperature until the chocolate is firm, about 2 hours, before lifting them out by the parchment paper and slicing them into 16 squares. (You can speed things up by popping the pan back in the freezer, but you might get a chalky bloom on the chocolate - nothing problematic, it just won't be as glossy and attractive.)
- Store the treats in an airtight container at room temperature for up to 3 days (if they last that long, which they won't).
Last Updated on February 15, 2023 by Jennifer Pallian BSc, RD