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Caramel KELLOGG'S® RICE KRISPIES TREATS®

By: Kellogg's® Rice Krispies®  
"Caramel ice cream topping gives the classic treat a new, rich flavor."

Rating: This weblink has been rated 13 times with an average star rating of 4.8 Read Reviews (12)

Rate/Review | 356 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 12 - 2 inch squares
 

Ingredients

  • 3 tablespoons butter or margarine
  • 1 (10 ounce) package regular marshmallows
  • 1/2 cup caramel ice cream topping
  • 6 cups KELLOGG'S® RICE KRISPIES® Cereal

Directions

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in caramel topping.
  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Footnotes

  • MICROWAVE DIRECTIONS
  • In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add caramel topping, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary.
  • For best results, use fresh marshmallows.
  • 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
  • Diet, reduced calorie or tub margarine is not recommended.
  • Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
  • Kellogg's has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 183 | Total Fat: 2.9g | Cholesterol: 8mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2008 by jana 
Nice change from the regular treats! Make sure you don't use the caramel sundae syrup. Use the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by amoenus 
I am a student from South Korea. It was the first American food for me to make. It was an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Stacey 
Yum! Love the idea and taste. Wish I had read the reviews to use the thicker ice cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2009 by crazycat 
So very yummy! Will keep this recipe in my collection. They were very soft even with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2009 by ashlee 
Great thinking, my family loved theses! The caramel addition makes them even more of a treat. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2008 by ZESTYGIRL30 
I thought the original was great! These are amazingly delicious. Buttery caramel makes these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Nicole F. 
I used individually wrapped caramels instead of sundae topping - big mistake. They make the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2009 by Erin 
Good, definitely edible, but not necessarily an improvement over the traditional recipe, too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Mandy R 
These taste really yummy just by following the recipe, but I doctored mine up a bit. I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by Rachel 
I joined Allrecipes just to rate this with 5 stars! I made it with my 10 year old and 6 year... MORE

 
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