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salted caramel chocolate rice krispy treats21 square stacked on plate



For the salted caramel

  • 1 cup | 7 ounces granulated sugar
  • 6 tablespoons salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt

For the rice krispy treats

  • 6 cups rice krispies
  • 1 cup creamy peanut butter
  • 3 cups bittersweet chocolate chips



  1. Grease a 9×13 inch baking pan with non-stick spray and line with a parchment sling. Set aside.
  2. Measure out 6 cups of rice krispies into large bowl. Set aside.

To make the caramel sauce:

  1. In a deep, heavy saucepan, heat sugar over medium low heat. Stir with non-stick spatula until sugar is completely dissolved. Low and slow is the key.
  2. Remove from heat and immediately add the salted butter. Mixture will bubble vigorously, which is exactly what to expect.
  3. Slowly add the heavy cream and whisk until completely combined. Mixture will bubble up again. Add salt and whisk.
  4. Add the peanut butter while mixture is still warm, and continue whisking until mixture is combined and smooth.
  5. Add caramel peanut butter mixture to rice krispies. Use a rubber spatula coated with non-stick to gently fold in the sauce until evenly mixed.
  6. Place mixture into prepared pan and press evenly with coated spatula to prevent sticking.
  7. Set aside to cool

Make the chocolate topping:

  1. Using a heavy bottom saucepan, add 1-2 inches of water. Bring to a boil and then reduce heat. Place 2 cups of chocolate chips in glass bowl and place over simmering water.
  2. Do not let the bowl touch the water. Let the chocolate melt slowly. As the chocolate melts, stir with a rubber spatula (nothing metal as the temperature of the metal could cause the chocolate to seize). When chocolate is melted and smooth, remove bowl from heat and place on towel.
  3. Add remaining cup of chocolate and stir until completely melted and smooth.
  4. Pour chocolate over rice krispy mixture and smooth surface.
  5. Cool completely. Remove by lifting out parchment sling and cut into squares.


If you have gas burners, simply turn off the heat to add the next ingredients. However, if you have traditional burners, you will need to remove the pan from the heat so the caramel does not continue to cook. Use salted butter for this recipe. You will also add salt to deepen the sweet/salty taste of the caramel.

There’s a nifty little feature on these WP Tasty recipe plug ins – you can scale a recipe up or down with the click of a button. However, I use both weight and volume measurements for ingredients like flour and sugar, as I feel it’s a more accurate way to measure. I noticed that the ingredients were only scaled for the first type of measurement. So be aware that you’ll have to double or triple the weight measurement manually.

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