Go Back
+ servings
Soft and gooey, double-decker caramel stuffed rice krispie bars

Caramel Stuffed Rice Krispie Treats

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


  • [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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


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.