Ingredients
Equipment
Method
Prep the pan
- Line a 9x13 pan with parchment paper and spray lightly with cooking spray, so the bars release cleanly after setting.
Make the marshmallow caramel base
- Melt butter in a large pot over medium-low heat, then add mini marshmallows and stir constantly until fully melted and smooth, about 5–7 minutes.
- Remove from heat and stir in caramel sauce, vanilla extract, and salt until combined and glossy, about 1 minute.
Fold in cereal and form bars
- Fold in Rice Krispies cereal quickly until evenly coated and the mixture looks thick and golden, about 1–2 minutes.
- Fold in the extra mini marshmallows for gooey pockets, then mix just until distributed, about 30–45 seconds.
- Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
Finish and set
- Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt so it adheres while the surface is still tacky.
- Let set for 30 minutes before cutting into 16 bars; the surface should look set and the center should stretch when pulled.
Notes
Pro tip: press gently and quickly—overworking after the cereal goes in can make the bars feel tough. Store covered at room temperature for up to 3 days. Freeze in an airtight container for up to 1 month. For a dietary swap, use dairy-free butter and dairy-free marshmallows to keep the caramel-mallow texture while making them dairy-free.