Ultimate Rice Krispie Treats

Ultimate Rice Krispie Treats from A Thousand Crumbs (1 of 2)

Last week I posted about my favorite Vanilla Bean Rice Krispie Treats, but now I give you…drum roll, please…

ULTIMATE RICE KRISPIE TREATS!!  By ultimate, I mean rice krispie treats, plus a layer of creamy caramel, some crunchy peanuts, another layer of dark chocolate and a sprinkling of sea salt.  It’s like a snickers and a crunch bar had a baby…but way better!

Let’s be honest, does an easy no-bake dessert get any better than that?  You don’t even have to turn the stove on, which makes this an unbeatable Summer treat.

Ultimate Rice Krispie Treats from A Thousand Crumbs (2 of 2)


Ultimate Rice Krispie Treats

Print Recipe
Serves: 12-16 depending on how big you cut them Cooking Time: 30 minutes


  • 1 10z box of puffed plain rice cereal (about 9 cups)
  • 16oz marshmallows
  • 3 Tbsp salted butter
  • 12oz caramels, unwrapped
  • 1 cup roasted peanuts, unsalted
  • 12oz semi-sweet chocolate
  • sea salt for sprinkling



Grease (I use butter) a 9x13 lasagna dish and set aside.


Measure out cereal into a large bowl. Set aside.


Add marshmallows and butter to a large microwavable bowl. Microwave on high for two minutes, and then stir. Microwave for an additional minute, or until marshmallows have melted completely, stirring after each minute.


Add rice cereal to marshmallow and working quickly, incorporate the cereal until it is evenly coated. This may take you some time as the marshmallow begins to cool, it gets stiffer and stiffer. I sometimes find it easier to work with my hands if it isn't too hot to touch.


Press evenly into the greased lasagna pan, without compacting it too much.


Add caramels to a small microwavable bowl, and microwave at 50% power, in 1 minute increments, stirring in between, until caramel is melted and smooth.


Evenly spread the caramel over the rice krispie layer. Sprinkle the peanuts into the warm caramel.


While that's cooling, add the chocolate to a microwaveable bowl, and microwave at 50%, in 1 minute increments, stirring in between, until the chocolate has completely melted.


Pour the chocolate over the caramel/peanut layer and spread evenly. After the chocolate has cooled for 1-2 minutes, sprinkle with coarse ground sea salt.


Allow to cool completely before cutting into squares. Best if served the same day.



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