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Caramel Stuffed Rice Krispie Treats

Soft and gooey, double-decker caramel stuffed rice krispie bars

Caramel Stuffed Rice Krispie Treats

I am a fan of Rice Krispie Treats, but an even bigger fan of these Caramel Stuffed Rice Krispie Treats!  This dessert is easy to make and it comes together just as quickly as regular Rice Krispie Treats.  Here is an easy way to make soft and gooey double-decker bars that you will love!   Here is a delicious twist on an old favorite.  Rice krispy treats bring me back to childhood and here is a twist to enjoy them as an adult.

These bars are  filled with creamy, gooey caramel and slightly melted and fluffy marshmallows in the center between two layers of delicious rice krispies.  I highly recommend this recipe for Rice Krispie Treats enthusiasts.  It is made with a creamy layer of dulce de lech and caramel pieces; it can’t get much better than this!  These classic homemade Rice Krispie Treats are so satisfyingly sweet and delicious that you cannot just stop at one!

Ingredients

Caramel Filling
1 can (14 oz) sweetened condensed milk
14 oz caramel pieces
1/2 cup butter

Rice Krispie Layer
12 tablespoons butter, divided
10 cups Rice Krispie cereal, divided
10 1/2 cups mini marshmallows, see below

Caramel Rice Krispie Treats

Directions

Grease pan and set aside.  In medium saucepan, combine melted butter and sweetened condensed milk.  Heat on medium, stirring frequently.  Next, unwrap caramel pieces and add then continue heating and stirring until melted and place heat on low.

To prepare Rice Krispie Layer, in a large saucepan on medium heat, heat 6 Tablespoons butter and 4 cups mini marshmallows.  Allow to melt and gently whip batter to get smooth.  Pour 5 cups Rice Krispie cereal into saucepan and combine well.  Press into prepared glass pan.  Next, pour warm caramel filling over top and spread evenly.  Evenly spread about 2 1/2 cups mini marshmallows over the caramel layer, lightly pressing into layer.

Repeat Rice Krispie layer with the remaining 6 tablespoons butter, 4 cups marshmallows and 5 cups Rice Krispie cereal.    Press Rice Krispie layer on top of caramel layer, then refrigerate.

Soft and gooey, double-decker caramel stuffed rice krispie bars
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Caramel Stuffed Rice Krispie Treats

Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 20 -25
Author Jessica Knott

Ingredients

  • [b]Caramel Filling
  • [/b]1 can (14 oz) sweetened condensed milk
  • 14 oz caramel pieces
  • 1/2 cup butter
  • [b]Rice Krispie Layer
  • [/b]12 tablespoons butter , divided
  • 10 cups Rice Krispie cereal , divided
  • 10 1/2 cups mini marshmallows , see below

Instructions

  1. Grease a 9X13 glass pan, set aside. If using something other than glass, press parchment paper on bottom, lightly grease and finely crush up Rice Krispie cereal to line the bottom with.
  2. For the Caramel Filling - In a medium saucepan on medium heat, heat butter and sweetened condensed milk. Unwrap caramel pieces and add. Stir frequently until combined then turn heat down to low.
  3. For the Krispie Layer (two separate layers will be prepared) - In a large saucepan on medium heat, melt 6 tablespoons butter. Once melted, stir in 4 cups mini marshmallows and whip batter until smooth. Combine 5 cups Rice Krispie cereal and mix well until evenly coated.
  4. Next, using piece of wax paper lightly greased, press Krispie layer down evenly into pan. Pour caramel filling over the top and spread evenly. Press about 2 1/2 cups mini marshmallows into caramel layer.
  5. Repeat Rice Krispie layer with remaining ingredients. Heat 6 tablespoons butter and 4 cups mini marshmallows. Add 5 cups cereal and stir to combine. Press layer on top of marshmallow/caramel layer using a piece of lightly greased wax paper. Refrigerate at least 2 hours to set up.

Recipe Notes

Use a piece of wax paper/parchment paper/foil generously greased to press down Rice Krispie layer evenly into pan.
*If not using a glass pan, place parchment paper into pan. Lightly grease with butter. Finely crush Rice Krispie Cereal and spread evenly over the bottom. This will prevent it from sticking.

Press – This recipe has been featured on the Huffington Post “43 Even Better Takes on Rice Krispies Treats.

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14 Comments

  • Avatar for Jessica Knott
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    Annie
    05/23/2014 at 3:50 pm

    mmmmmmmm yummy. i love it

    • Avatar for Jessica Knott
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      Jessica Knott
      06/07/2014 at 10:15 pm

      Thank you Annie. I can’t get enough of them, they are that good!

  • Avatar for Jessica Knott
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    dina
    05/24/2014 at 6:23 pm

    what a great idea! they look yummy!

  • Avatar for Jessica Knott
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    Faye
    05/25/2014 at 3:12 am

    Wow, these look like an amazing twist on the standard rice krispie treat. I am definitely giving this recipe a try real soon!

    • Avatar for Jessica Knott
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      Jessica Knott
      06/07/2014 at 10:14 pm

      It’s one of my favorite recipes, enjoy Faye!

  • Avatar for Jessica Knott
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    Sheila @ Sweet Baked Life
    05/31/2014 at 9:45 pm

    Love your idea to stuff rice krispie treats with caramel! YUM!

    • Avatar for Jessica Knott
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      Jessica Knott
      06/06/2014 at 4:37 am

      Probably one of my best ideas, I love caramel and rice krispie treats. Thank you!

  • Avatar for Jessica Knott
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    Marti @ SewliciousHomeDecor
    06/07/2014 at 8:34 pm

    I love these! They look so good! Sharing on social media. I {heart} Swanky Recipes!! 🙂

    • Avatar for Jessica Knott
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      Jessica Knott
      06/07/2014 at 10:12 pm

      These are my fav!! They are so good and gooey!

  • Avatar for Jessica Knott
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    Cheryl
    07/27/2015 at 4:30 pm

    YES! Lost this recipe years ago. They are so delicious and not hard to make. Dresses up a rice krispy bar.

  • Avatar for Jessica Knott
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    Jodi
    09/03/2015 at 2:27 pm

    Hi Jessica! So I’m curious why the lower layer looks dipped? In your picture, are those outside edges that the caramel ran down?

    • Avatar for Jessica Knott
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      Jessica Knott
      09/04/2015 at 2:14 pm

      Hi Jodi, some caramel does drip down. However, I did dip the ends in leftover caramel that I had.

  • Avatar for Jessica Knott
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    Nicole Curran
    01/21/2016 at 8:41 pm

    These are amazing! For a slightly more grownup version, I browned the butter, added sea salt to the caramel layer and omitted the mini marshmallow layer. Delish!

    • Avatar for Jessica Knott
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      Jessica Knott
      01/22/2016 at 2:33 pm

      I’d love some of these right now! Thanks, Nicole!

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