• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Recipes > Recipes

    Salted Caramel Crispy Rice Treats

    Published: Nov 8, 2016 · Modified: Aug 25, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    Salted Caramel Rice Crispy Treats....I'm dreaming of you today! Up your Rice Crispy Treat game by layering salted caramel on top.

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    Because yesterday Ryan and I polished off the last of these buttery, crispy, salty-sweet squares of sticky goodness. Noooooooooo! Not to worry - they will make an appearance again soon. These little nuggets are the golden choice for long weekends of football watching, holiday-prepping and whatever else you might have on the agenda because they: 1. Stay fresh and good and perfect for a few days 2. Are portable so you can share them with friends or eat on the go and 3. Lend themselves to festive decor = holiday sprinkles for whatever you may be celebrating. What more could you want????

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    The inspiration for making these comes from my family's long history with a Tennessee-based candy store called the Chocolate Monkey. This little shop of confectionary delights stole our hearts with their caramel-coated crispy treats a few years ago. One of the stores is located about halfway from mom and dad's house in VA to my Granny's place in Carthage, TN, so of course, it's a given stop for us when we make that drive.

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    My dad got a little spoiled with these folks when he was lucky enough to get a freshly dipped crispy treat in still-hot caramel. Once he had a hot one, he decided that was the only way to eat them from that point on. He started placing call-in orders for hot caramel crispy treats when we would be about 10 miles from the Chocolate Monkey exit. Pretty soon, they came to recognize his custom order and would give him a 10% discount every time he came through. Talk about customer service!

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    This recipe is very similar to what they serve - but a little less messy since the caramel tends to harden pretty soon after you pour it. I'm still trying to figure out how they get their caramel to stay so nice, soft, and pliable once it's poured. Theirs is a cross between a pourable sauce and a soft, chewy candy. They make it in a big ol' copper kettle/pot - and I'm pretty sure it's either the pot or the temperature that they cook the caramel to that makes it so perfect. One day I tell you - I will figure out their secret recipe!!!

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    In the meantime, these crispy treats still hit the spot when I get a craving and can't make it to Chocolate Monkey. The secret to their deep flavor is brown butter + salt + caramel. Browning butter and making caramel are techniques everyone should learn if you really want to take your baking game up to the next level. Master them and you will reap beautiful and delicious results!

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    Did you make this recipe? If so, I'd love to hear how it turned out for you! Leave a comment below or tag a photo on Twitter or Instagram with @SweetCayenne5. Follow me on Pinterest or Facebook, It's always fun to connect with you! Follow my once a week newsletter for more great recipes.

    Recipe

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty + sweet, buttery, crunchy goodness!

    Salted Caramel Rice Crispy Treats

    This recipe for Salted Caramel Crispy Rice Treats is the perfect combination of salty and sweet, buttery, crunchy goodness!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 1 hour hour
    Total Time: 1 hour hour
    Servings: 9 squares

    Ingredients

    For the crispy rice treats:

    • 4 tablespoons ½ stick unsalted butter, plus more for greasing the pan
    • 10 ounces marshmallows
    • ½ teaspoon coarse Kosher salt
    • ½ teaspoon vanilla extract
    • 7 cups crispy rice cereal

    For the caramel topping:

    • 2 cups granulated sugar
    • ¼ cup light corn syrup
    • ½ cup water
    • ½ cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • Sea salt flakes
    • Parchment paper

    Instructions

    Making the crispy treats:

    • Grease an 8 x 8 or 9 x 9 square pan with butter. Place a sheet of parchment paper in the bottom of the pan, leaving a 1-2 inch overhang on two sides. Grease the bottom and sides of the parchment paper with butter as well.
    • Place the 4 tablespoons of butter in a large, heavy bottomed saucepan. Melt over medium heat. Stirring frequently, melt and cook the butter until brown bits form at the bottom of the pan and the butter smells fragrant and nutty. It will foam and then turn clear before it starts to brown. Once it is brown and fragrant, remove from heat immediately to prevent burning. Stir the marshmallows into the hot butter until they are melted and smooth (you may need to put the pot back on very low heat to get them completely melted). Stir in the salt and vanilla. Stir in the crispy rice, tossing until all the pieces are coated.
    • Spread the crispy rice mixture into your prepared pan. Press down on the mixture to firmly press it evenly into the pan (it helps to coat your fingers in a little butter before doing this so the mixture doesn’t stick to your hands).
    • Set aside and allow to cool to room temperature for about 30 minutes. While the crispy rice treats set, make the caramel.

    Making the caramel:

    • Place the sugar, corn syrup, and water in a medium size, heavy bottomed saucepan (try to avoid using a dark coated pot so you can more accurately assess the color of the caramel). Fit the sides of your pan with a candy thermometer. Bring to a boil over medium high heat, stirring just until the sugar dissolves. Once the sugar dissolves, stop stirring and continue to boil the mixture. Dip a pastry brush in water and use this to wash down any residual sugar that may be on the sides of your pan into the boiling mixture - this prevents the sugar from crystallizing in the mixture as it cooks, which could result in a grainy caramel.
    • Keep a close eye on the sugar mixture as it boils. You will begin to see streaks of amber color forming on the bottom of the pan. This indicates that the water is evaporating off and the sugar is starting to caramelize. Resist the temptation to stir! If you see streaks of your mixture become dark in color, gently use the pot handle to swirl the bottom of the pan to distribute the dark color, being careful not to slosh the mixture up the sides of the pot (you can use the wet pastry brush to wipe down the sides of pot if this happens).
    • When the mixture is light amber in color and reaches 320 degrees F, remove the pot from heat. Slowly whisk in the ½ cup of heavy cream, being careful to avoid splatters as the caramel will be EXTREMELY hot (the caramel will bubble and sputter as you add the cream). Stir in the butter and vanilla. Allow the caramel to cool for 10 minutes before pouring.

    Assembly:

    • Use the parchment paper overhang to remove the crispy rice treats from the pan once they have set. Place the parchment on a cutting board. Pour the warm caramel on top of the crispy rice square. Sprinkle with flakes of sea salt. Allow the caramel to set for another 10 minutes before slicing - if you can wait that long! Serve warm or store cut squares in an airtight container. They will stay fresh for 3-5 days.
    Serving: 1Square | Calories: 424kcal | Carbohydrates: 95.5g | Protein: 3g | Fat: 5.3g | Saturated Fat: 3.3g | Cholesterol: 14mg | Sodium: 693mg | Potassium: 63mg | Fiber: 0.7g | Sugar: 17.1g | Calcium: 41mg | Iron: 7mg

    Don't miss these recipes!

    • A wire rack with a sheet of parchment paper on top and cinnamon biscuits.
      Bojangles Copycat Cinnamon Biscuits with Vanilla Icing
    • A white bowl filled with pizza pasta salad garnished with fresh basil leaves.
      Pepperoni Pizza Pasta Salad
    • A pink bowl on a cutting board filled with sweet potato lentil curry and rice.
      Sweet Potato Lentil Curry with Coconut and Spinach
    • A St. Patrick's day themed snack board with corned beef, sauerkraut, soda bread, and other charcuterie items.
      St. Patrick's Day Grazing Board

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    5 from 1 vote (1 rating without comment)

    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • A pink bowl on a cutting board filled with sweet potato lentil curry and rice.
      Sweet Potato Lentil Curry with Coconut and Spinach
    • A cinnamon roll on a white rimmed plate.
      Sweet Potato Cinnamon Rolls
    • A cinnamon apple cake with two slices cut out on a piece of parchment paper with a navy blue background.
      15+ Healthy Apple Recipes
    • Bell Pepper Nachos
    • An up-close shot of a white bowl of Southern-style pasta e Fagioli.
      Southern-Style Pasta e Fagioli
    • Two Kentucky Hot Brown Sliders on a blue ceramic plate with a baking dish of sliders and blue napkin in the background.
      Kentucky Hot Brown Sliders

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    Cozy Cooking:

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

    Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

    A gray plate of red beans and rice with a gingham dish towel and a glass of water on the side.

    Instant Pot Red Beans and Rice

    An overhead shot of a white bowl filled with turkey and drop biscuit dumplings.

    Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop)

    A white bowl of soup filled with posole verde and garnished with avocado and cilantro.

    Instant Pot Chicken Posole Verde

    An overhead shot of a wicker charger with parchment paper and Mango Mojo Chicken Tacos with a side of mojo sauce and avocado ranch on the side.

    Mango Mojo Chicken Tacos

    Travel Here Next:

    • The product wall of skincare items at Lemon Laine Oil Bar in Nashville, TN.
      Nashville Finds: Lemon Laine Oil Bar
    • A girl standing on a beach in Positano, Italy.
      Positano, Italy: Budget-Friendly Travel Guide
    • A photo of Civita di Bagnoregio in Italy
      The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A traveling foodie's guide to the Emilia-Romagna region of Italy - including what to taste in Parma, Modena, and Bologna! European travel guide and itinerary.
      A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.