Description
These Toasted Marshmallow Caramel Rice Krispie Treats combine the classic gooey texture of Rice Krispies with a rich caramel twist and a toasty marshmallow topping. The buttery caramel sauce made with brown sugar and apple cider adds depth and sweetness, perfectly complemented by the crunchy cereal and toasted marshmallows for an addictive sweet and salty snack.
Ingredients
Scale
Caramel Base
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup apple cider
- 1 teaspoon salt
Mix-ins
- 1 bag (10-ounce) mini marshmallows
- 1 box (12-ounce) Rice Krispies cereal
- 1 bag (12-ounce) regular marshmallows
Instructions
- Prepare Pan and Broiler: Line a 9×13 inch pan with parchment paper to prevent sticking and make cleanup easier. Preheat the broiler so it’s ready for toasting the marshmallows later.
- Make Caramel Sauce: In a large pot over medium heat, combine the butter and dark brown sugar. Allow the butter to melt, then pour in the apple cider. Bring the mixture to a boil, stirring constantly to prevent burning. Continue cooking until the sugar has fully dissolved and the mixture is bubbling and darkened, about 5 minutes. Stir in the salt for a balanced sweet and salty flavor. Reduce heat to low.
- Melt Mini Marshmallows: Add the mini marshmallows to the pot and stir continuously over low heat until they have completely melted and integrated into the caramel, about 5 minutes. Remove the pot from heat once smooth and fully combined.
- Combine with Cereal: Immediately stir in the Rice Krispies cereal until all pieces are evenly coated with the caramel and marshmallow mixture.
- Toast Regular Marshmallows: Arrange the regular marshmallows evenly spaced on a baking sheet. Place under the preheated broiler and toast for 1 to 2 minutes until golden and toasted. Watch closely to avoid burning, as marshmallows brown quickly under the broiler.
- Incorporate Toasted Marshmallows: Mix the toasted marshmallows into the cereal mixture thoroughly. Then transfer the sticky mixture into the prepared parchment-lined pan. Spread it evenly using a spatula and press tightly to compact the treats.
- Set and Serve: Optionally sprinkle flaky salt on top for extra flavor contrast. Let the treats cool and set at room temperature for 30 minutes to an hour. Cut into 24 bars and serve. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- These treats balance sweet, salty, buttery, and toasty flavors with a gooey texture.
- Watch the marshmallows carefully while broiling as they toast very quickly and can burn easily.
- Using parchment paper in the pan helps remove the bars easily without sticking.
- Flaky salt sprinkled on top is optional but enhances the overall flavor.
- Store in an airtight container to maintain freshness and softness.
Nutrition
- Serving Size: 1 bar
- Calories: 108 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
