No-bake bars with caramel ripple and torch-kissed tops, set fast, slice clean, and travel well
Chewy-gooey squares with smoky toasted marshmallow and buttery caramel ribbons—easy to mix, gorgeous to slice.
Why You’ll Love It
- Toasted flavor without a campfire: Broiler or torch gives real roasting marshmallows notes in minutes.
- Caramel ripple upgrade: Soft caramels melt into ribbons for a “gourmet marshmallow” vibe.
- Customizable for trends: Swap in flavored marshmallows, drizzle marshmallow with chocolate, or use home made marshmallows.
- Party-friendly & portable: Bars set quickly, cut sharp, and stay soft—perfect for bake sales and dessert boards.
- Coffee-bar ready: Pair cubes with toasted marshmallow coffee or hot cocoa for an instant crowd pleaser.
Ingredients (notes only)
Base & Mix-ins
- Rice cereal (9 cups): Standard crispy rice cereal; measure lightly for softer bars.
- Unsalted butter (6 Tbsp): Brown it for deeper toffee notes.
- Mini marshmallows (20 oz), divided: 16 oz for melting, 4 oz for toasting/fold-in.
- Vanilla (1 tsp) & fine sea salt (½ tsp): Balance sweetness.
Caramel Ripple
- Soft caramels or caramel bits (1½ cups) + heavy cream (3 Tbsp): Smooth, pipeable swirl; add a pinch of salt.
Optional Finishes
- Dark chocolate (3 oz) + 1 tsp neutral oil: Clean drizzle; complements toasted notes.
- Flaky salt: Pops the caramel.
Want more cozy sweets for your table? Try Gingerbread Cheesecake Dip, pair with Chocolate Cake With Cherry Pie Filling, and add a slice of Perfect Cinnamon Pie.
Step-by-Step Instructions
- Prep the pan: Line a 9×13-inch pan with parchment, leaving overhang. Lightly butter.
- Toast the toppers: Spread 2 cups marshmallows on a foil-lined sheet; broil 30–60 seconds until deeply golden (watch closely). Set aside.
- Brown the butter: In a large pot over medium heat, melt butter 3–5 min until foamy and nutty. Stir in 16 oz marshmallows, vanilla, and salt; melt on low until glossy.
- Stir in cereal: Off heat, fold in cereal until evenly coated. Fold in remaining 2 cups (untoasted) mini marshmallows for extra pockets.
- Press gently: Transfer to pan. With a buttered spatula or parchment, press lightly—don’t compact too hard.
- Caramel ripple: Microwave caramels + cream in 20–30 sec bursts (or melt over low); stir smooth. Dollop over bars and swirl with a butter knife.
- Top & finish: Scatter the toasted marshmallows on top; press just to adhere. Optional: drizzle melted chocolate; finish with flaky salt.
- Set & slice: Cool at room temp 45–60 min (or chill 20 min). Lift with parchment; slice with a buttered knife.
Pro Tips
- Soft-bar insurance: Keep heat low when melting marshmallows; overheating = stiff bars.
- Perfect swirl: Cool caramel 2–3 minutes before swirling so it ribbons without sinking.
- Neat cuts: Lightly oil your knife and wipe between cuts.
- Flavor swaps: Try strawberry or vanilla-bean flavored marshmallows; add ½ tsp espresso powder for a toasted marshmallow coffee angle.
Variations
- S’mores Stripe: Add 1 cup crushed graham crackers and a thin marshmallow with chocolate drizzle.
- Salted Honey Caramel: Replace cream with honey for floral caramel.
- Homemade Marshmallow Base: Use home made marshmallows for ultra-clean melt and less stick.
- Birthday Treats: Fold in confetti sprinkles; swap vanilla for almond.
- Toasted Marshmallow Cake Toppers: Punch bars into circles for toasted marshmallow cake décor.
How to Serve
- Cut into bite-size cubes for dessert boards alongside apple slices and pretzels.
- Pair with hot cocoa or iced lattes flavored with toasted marshmallow syrup.
- Warm a square 5–7 seconds and crown with a scoop of vanilla.
Make Ahead & Storage
- Room Temp: Airtight at cool room temp up to 3 days with parchment between layers.
- Freeze: Wrap slabs tightly; freeze up to 1 month. Thaw wrapped on counter 1–2 hours.
- Revive: Microwave a square 5–10 seconds to re-soften.
FAQs
How do I keep Rice Krispie treats soft?
Melt on low heat, don’t press too firmly, and store airtight with parchment.
Can I use marshmallow fluff?
Yes—use 1 jar (7–8 oz) fluff plus 10 oz minis for structure.
No torch—how do I toast?
Use the broiler (30–60 sec) or air fryer 400°F / 200°C for 30–45 sec—watch constantly.
Why did my caramel go stiff?
It overheated. Add 1–2 tsp extra cream and rewarm gently to loosen.
Simple Nutrition Table (estimate, per 1 of 24 bars)
| Calories | Carbs | Fat | Protein | Sugar | Sodium |
|---|---|---|---|---|---|
| ~160 | ~28 g | ~5 g | ~1 g | ~18 g | ~120 mg |
Estimates only. Values vary by brand and additions (e.g., chocolate drizzle).
Toasted Marshmallow Caramel Rice Krispie Treats
No-bake Rice Krispie treats with swirls of salted caramel and real toasted marshmallow flavor. Browned butter adds depth, caramel adds chew, and a quick broil or torch gives these bars a campfire finish—all with clean, easy slices.
Ingredients
- 6 Tbsp (85 g) unsalted butter, plus more for pan
- 20 oz (567 g) mini marshmallows, divided (16 oz for melting, 4 oz for folding/toasting)
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- 9 cups (270 g) crispy rice cereal
- 1½ cups (270 g) soft caramels or caramel bits
- 3 Tbsp (45 ml) heavy cream (for caramel)
- 3 oz (85 g) dark chocolate, chopped (optional)
- 1 tsp neutral oil (optional, for melting chocolate)
- flaky salt, for garnish
Equipment
- 9×13-inch pan
- large (5–6 qt) pot
- rubber spatula or spoon
- Parchment paper
- broiler or kitchen torch
Method
- Line a 9×13-inch pan with parchment and lightly butter it.
- Broil 2 cups mini marshmallows 30–60 seconds until deep golden or toasted. Watch closely; set aside.
- In a large pot over medium heat, melt butter and cook 3–5 minutes until lightly browned and nutty.
- Reduce heat to low. Add 16 oz marshmallows, vanilla, and salt. Stir until completely smooth and melted.
- Remove from heat; fold in cereal and remaining 2 cups untoasted marshmallows until evenly coated.
- Press mixture into prepared pan with buttered parchment—press lightly for soft texture.
- Melt caramels with cream until smooth; let cool 2–3 minutes. Swirl over pressed bars.
- Top with toasted marshmallows; drizzle melted chocolate (if using) and sprinkle with flaky salt.
- Cool until set, about 45–60 minutes. Lift with parchment and slice into bars.
Nutrition
Calories: 160kcalCarbohydrates: 28gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 120mgPotassium: 30mgSugar: 19gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 2mg
Notes
Flavor Swaps: Use flavored or homemade marshmallows (strawberry, vanilla-bean).
Chocolate Option: Drizzle or layer ½ cup melted chocolate for a s’mores-style version.
Equipment: Half-sheet pan and broiler or torch; 5–6 qt pot; parchment.
Serve With: Gingerbread Cheesecake Dip, Chocolate Cake With Cherry Pie Filling, and Perfect Cinnamon Pie.
Chocolate Option: Drizzle or layer ½ cup melted chocolate for a s’mores-style version.
Equipment: Half-sheet pan and broiler or torch; 5–6 qt pot; parchment.
Serve With: Gingerbread Cheesecake Dip, Chocolate Cake With Cherry Pie Filling, and Perfect Cinnamon Pie.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!