Ingredients
Equipment
Method
Prep the pan
- Line a 9x13 pan with parchment paper and spray lightly with cooking spray, so the treats lift out cleanly after setting.
Melt the marshmallow-caramel base
- Melt butter in a large pot over medium-low heat until just melted and glossy, then add the mini marshmallows and stir constantly.
- Keep stirring the marshmallows over medium-low heat until fully melted and smooth, with no lumps visible (about 6-8 minutes).
- Remove from heat and stir in store-bought caramel sauce, vanilla extract, and salt until the mixture looks evenly streaked and thick.
Fold in cereal and finish
- Fold in Rice Krispies cereal quickly until evenly coated, then fold in the extra 1 cup mini marshmallows for gooey pockets.
- Press the mixture into the prepared pan using buttered hands and press firmly but not too hard to keep a chewy pull-apart bite.
- Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt so the flakes cling to the surface.
- Let set for 30 minutes before cutting into 16 bars, until the top looks matte and the bars hold their shape.
Notes
Pro tip: keep the heat at medium-low once the marshmallows go in—if the mixture boils, the texture can turn grainy. Store bars in an airtight container in the fridge for up to 4 days (best texture at room temperature), and freeze up to 2 months. For a dietary swap, use dairy-free butter and dairy-free marshmallows to make them dairy-free without changing the method.