These Rice Krispie treats use homemade salted caramel marshmallows, brown butter, and a little bit of salt to give you an extra ooey-gooey, salty-sweet little square of heaven!
The key to a good Rice Krispie treat is in the ratio of cereal to marshmallow. In this recipe, I used more marshmallow and less cereal than most recipes. I also used brown butter instead of regular melted butter. There’s a little bit of salt which is a nice complement to the caramel.
I was trying to figure out what to do with my recipe tests for the salted caramel marshmallows in this post. I had a whole batch of marshmallow that tasted great but didn’t have the right swirl I was looking for. Making Rice Krispie treats is the best way to use extra marshmallow!
One thing you will learn about me is that I HATE wasting food. It pains me to throw food away. Figuring out what to do with all these recipe tests has been my biggest challenge since starting this blog. I miss the days of bringing the extras into the office.
If you do not have time to make homemade marshmallows, you could also try using a store-bought bag. If you have a little extra time, I think it is worth it to make the marshmallows homemade 🙂 They have a richer more vanilla flavor.
S’mores Rice Krispie Treats
- 12 oz homemade salted caramel marshmallows (see notes for a substitute)
- 1/2 cup unsalted butter
- 1/4 tsp sea salt
- 5 cups Rice Krispie cereal
- 1/4 cup dark chocolate, melted (mix with a little bit of coconut oil if necessary)
- 3 graham crackers, finely ground (homemade or store-bought, see notes)
- Chop marshmallows into small cubes about 1/2 inch square.
- Spray an 8×8 cake pan with nonstick spray. Set aside.
- In a large pot, melt butter over low heat. Continuously stir butter and watch it closely as it begins to brown. It will first melt, then turn white and foamy, then begin to turn golden brown and smell nutty. Remove the pot from the heat as soon as it begins to brown.
- Add chopped marshmallows and salt to the pot. Use a rubber spatula to stir the marshmallows into the butter. The butter will be hot enough to melt the marshmallows, just keep stirring. I like to leave some bigger chunks of marshmallow- you do not need them to melt 100%. (You can return pot to heat if necessary.)
- Add cereal to the marshmallow mixture and stir gently until everything is evenly coated.
- Transfer mixture to your prepared pan. Use a rubber spatula sprayed with nonstick spray to pat down the rice krispies into the pan. Do not make it too compact or your rice krispie treats will be hard.
- Let cool for at least 1 hour. Remove rice krispie block from pan and put on a piece of parchment paper. Use a serrated knife to cut squares into desired size. Drizzle with melted chocolate using a spoon or a piping bag (see recipe notes). Sprinkle with ground graham cracker. Enjoy!
- Rice Krispie treats are best enjoyed the day they are made. They can be stored in airtight container for up to 3 days. Use parchment paper between the layers to prevent sticking.
- Here is the link for my homemade salted caramel marshmallows: https://anchoredbaking.com/dark-chocolate-sea-salt-caramel-smores/
- If you do not have time to make homemade marshmallow, you could try subbing with a 10-oz bag of store-bought marshmallows. Note that this will have slightly less marshmallow than this recipe calls for and will not have the caramel flavor.
- Here is the link for my homemade graham crackers: https://anchoredbaking.com/dark-chocolate-sea-salt-caramel-smores/
- I put the melted chocolate into a ziplock baggie and cut a tiny hole in the corner to act as my piping bag. You are not able to get a super even drizzle by using a spoon.