Before I start talking about salted caramel and marshmallows and um, one of my all-time favorite treats, I need to ask: Did you see my Ducks on Saturday? Spoiler alert. . .they lost. The end was a total nail-biter—I watched it with my hands over my eyes, peeking out from between my fingers, telling Cookie to cheer harder. I tried to teach her to quack but she didn’t catch on. (Go figure.)
Their uniforms, though. I’m probably in the minority but I thought they were so cute!
But onward, to the reason you’re actually here. Salted caramel. Marshmallows. Chocolate. Need I say more? They’re soooo good. Salty-sweet is seriously the best thing out there.
The combination of the two makes for the most satisfying kind of dessert. And of course these are chewy and crunchy too, like all krispies treats. But the salted caramel makes them a little softer than the classic version. These are actually almost gooey.
For me, with my need for extra textures and extra flavors, these hit the spot 100%. Not having to turn on the oven is nice too since we’re having a little bitty heat wave here in San Diego. It’s supposed to be 102 today. Yes today. The end of September. 102 degrees.
Fall most definitely is not in the air and no-bake cookies are necessary.
And hey guess what? You don’t have to make your own salted caramel sauce! Just buy a jar of regular caramel and add salt. I don’t like to use the pre-salted caramel sauce because it’s never salty enough for me but if there’s a brand you like use it and don’t add the teaspoon of table salt. (And let me know what brand you use! I’m always in the market for new ice cream toppings.)
I froze my chocolate chips for a few hours before making these; this isn’t necessary but it keeps the chocolate chips from melting as much when you mix them into the warm-ish marshmallow. I prefer them to stay somewhat intact but if you don’t care you can absolutely skip that step. And really, you can leave the chocolate chips out if you want to. No problem. Stir in some peanut butter chips or mmmmmmm butterscotch chips would be great too. Or don’t do any mix-ins. Your kitchen, your rules.
- 6 cups Rice Krispies
- 2 tablespoons unsalted butter
- 10 ounces marshmallows
- 1/2 cup caramel sauce
- 1 teaspoon table salt
- 1 cup chocolate chips
- flaky sea salt, for sprinkling
- Spray a 9-inch square baking pan with cooking spray and set aside. Place cereal in a large mixing bowl.
- Melt the butter in a large saucepan over medium heat. Add marshmallows, caramel sauce, and table salt. Stir until marshmallows are melted. Remove from heat and pour over cereal, stirring until well combined. Stir in chocolate chips until evenly distributed.
- Press lightly into prepared pan and sprinkle with sea salt. Cool for at least 3 hours, then cut into squares and serve.