I know my rice krispie treats are a hit when the first thing I have to do after eating one is wash the marshmallow goo off my face and hands.
I’ll take my rice krispie treats with an extra side of goo, please. Along with the gooey factor, my rice krispie treats should be composed of the following textural elements: soft & chewy. Exactly how I like my cookies.
So soft that they stand the test of time and taste just as fresh the next day. So chewy that you sound like a cow munching on grass for at least 2-3 minutes per square. Attractive. It’s so worth it though.
For todays treats, I took a couple extra steps to make them stand out from any other regular rice krispie treat I’ve ever had. I added stuff. Some really, really good stuff.
My first step was to make a quick salted caramel sauce to swirl throughout the treats. Making your own salted caramel is laughably easy. I used wrapped caramels, a touch of half-and-half, and sea salt. Melt the three together and keep on low heat. You’re going to swirl this liquid gold into the treats later.
The next step is to make the butter/marshmallow goo. When I’m making any kind of rice krispie treat, I always use more butter (and less cereal) than your typical recipe. The marshmallows are what harden and turn your treats to rocks the next day, so you want to butter them up as much as you can. When you are melting the two together, be sure to do so on very low heat and constantly stir. You want the mixture to be very buttery.
I add the cereal and salted caramel sauce next. Start with the cereal and make sure that each piece is fairly coated in marshmallow. Swirl in your homemade salted caramel.
And finally, I add in what I can only refer to as chunky bites of heaven. Snickers.
Sweet milk chocolate, creamy nougat, salty peanuts, and velvety caramel. Personally, I like my snickers bars frozen… just how my mom always used to eat them.
You’ll want to gently fold the snickers pieces into the cereal/marshmallow/salted caramel mixture. You don’t want the chocolate to melt completely.
Between the caramel in the Snickers and the salted caramel swirl, these rice krispie treats have a double dose of the good stuff.
After your overloaded gooey mess is stirred together, transfer to your baking pan. 9×9 for THICK squares, 11×7 for thinner squares. I used 9×9. Be sure to not press the treats into the pan with force. That’s what creates a hard rice krispie treat! Instead, you want to mold them into the pan’s shape by very, very gently pressing down with a spatula. I spray the backside of my spatula with non-stick spray for ease.
Between the stretchy strings of marshmallow, ribbons of salted caramel, melty chocolate, and crunchy peanuts… I dub these the gooiest overloaded treat I’ve ever had. I love all the texture going on. They’re also sweet & salty, a combination that makes me weak at the knees.
Sturdy enough to hold their shape, but soft enough to remain gooey.
I warmed my treat up for 10 seconds in the microwave when I ate one.
Proceed at your own risk.
Snickers Rice Krispie Treats with Salted Caramel
Super-gooey, chewy, and soft rice krispie treats stuffed with Snickers Bars and swirled with salted caramel.
Yield: 16-20 squares
- 14 soft caramel candies, like Kraft
- 1 teaspoon half-and-half or heavy cream
- 1 teaspoon sea salt
- 4 Tablespoons unsalted butter
- 1 (10.5 oz) bag mini marshmallows
- 3 and 1/2 cups rice crisp cereal
- 1 and 1/2 cups chopped Snickers Bars
Lightly spray a 9x9 baking dish with cooking spray. Set aside.
In a small saucepan over low heat, melt the caramel candies and half-and-half. Stir until completely melted. Add the sea salt. Leave on low heat while you prepare the rest.
Melt the butter in a medium saucepan over low heat. Add the marshmallows until they are just about fully melted into the butter. Some chunks of marshmallow may remain. Add in the cereal and stir until the cereal is fully coated. Gently fold in the salted caramel sauce and the snickers chunks until *just combined.* You also do not want the snicker's chocolate to melt completely or you will have completely chocolate treats, overpowering the salted caramel sauce.
Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to cool on the counter for at least 30 minutes before cutting into squares. Store in an airtight container to retain softness.
© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Here are some of my favorite rice krispie treat recipes…