• READY IN 30 mins


Recipe by  

"Caramel ice cream topping gives the classic treat a new, rich flavor."

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Ingredients Edit and Save

Original recipe makes 12 - 2 inch squares Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2008

Nice change from the regular treats! Make sure you don't use the caramel sundae syrup. Use the thicker caramel ice cream topping in the jar.

Most Helpful Critical Review
Sep 15, 2009

Good, definitely edible, but not necessarily an improvement over the traditional recipe, too gooey/not easy to cut into stand alone squares.


14 Ratings

Jul 02, 2009

I am a student from South Korea. It was the first American food for me to make. It was an assignment for class. I think it was a good experience for me. It is similar to the Korean traditional cookies called Kangjung. This Rice Krispie’s recipe is easy and fast, so I can eat it easily. It tastes and smells good, but it would be better with some peanuts or M&Ms. Also using cooking cutters would be more interesting for kids because you can make various shapes, for example stars, circles or other shapes. Everyone in our class liked The Rice Krispy made by me, so I think everyone in the world would like this dessert:)

May 14, 2009

Great thinking, my family loved theses! The caramel addition makes them even more of a treat.

Apr 13, 2009

Yum! Love the idea and taste. Wish I had read the reviews to use the thicker ice cream topping sauce, but they still set up okay.

Dec 28, 2008

I thought the original was great! These are amazingly delicious. Buttery caramel makes these soooo good! I used Butterscotch Caramel Ice-cream topping. Great idea, Thanks! *****

Jun 18, 2009

So very yummy! Will keep this recipe in my collection. They were very soft even with the thicker sauce, but maybe the high humidity today has something to do with that. Will just keep them in the fridge-they won't last more than a day anyway! Thank-you for the recipe!

Sep 24, 2010

Didn't taste very carmelly. I like regular krispy treats better.


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  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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