Caramel Rice Krispie Bars

How to Make Caramel Rice Krispie Bars

1. Grease a 9×13-inch baking pan.
2. Add three tablespoons of butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add six cups of Rice Krispies cereal. Stir to combine.
3. Add the mixture to the greased baking pan. Using a piece of waxed paper, press the mixture down evenly. Set aside to cool.
4. Add caramels, sweetened condensed milk, and butter to a medium saucepan over low heat. Heat, stirring often, until melted.
5. Pour caramel layer over the first Rice Krispies layer in the baking pan. Set aside to cool.
6. Add three tablespoons of butter to a large saucepan over low heat. Add mini marshmallows and stir until the marshmallows are melted. Remove from heat. Add six cups of Rice Krispies cereal. Stir to combine.
7. Add the mixture to the caramel layer. Press the mixture down evenly using a piece of waxed paper. Set aside to cool before cutting into squares.

How to Keep Them Soft

Your Rice Krispie Squares are hard for a few reasons. The first one is that the butter and marshmallows were cooked at too high a temperature. Melt them LOW and SLOW for best results—nice, soft, chewy treats!

Another reason the treats can harden is improper storage. Make sure to store them in an airtight container. Leaving the sit out will make them rock hard.

If you pack the Rice Krispie mixture too densely into the pan, they can also become too hard. Don’t put too much pressure on them when you press them into the pan.

If you do end up with a too hard square, pop it in the microwave for 10 seconds to soften it.

Storage Instructions

Store the uneaten Rice Krispie Bars in an airtight container at room temperature for up to two days.

If you aren’t eating them immediately, don’t cut them up and wrap them tightly so the air doesn’t get at them. Cut them up when you are ready to serve.

You can also freeze them. Place the Rice Krispie Bars between layers of waxed paper in an airtight container in the freezer for up to three months.