Ingredients
Equipment
Method
Prep the pan
- Line a 9x13 pan with parchment paper and spray lightly with cooking spray, so the bars lift out cleanly.
Melt the marshmallow base
- Melt butter in a large pot over medium-low heat until fully melted and glossy.
- Add mini marshmallows and stir constantly until fully melted and smooth, with no unmelted lumps remaining.
Flavor the caramel marshmallow
- Remove from heat and stir in caramel sauce, vanilla extract, and salt until the mixture looks evenly colored and glossy.
Fold and press
- Fold in Rice Krispies cereal quickly until evenly coated, keeping the mixture thick and warm.
- Fold in the extra 1 cup mini marshmallows for gooey pockets, distributing them as evenly as possible.
- Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
Set, drizzle, and cut
- Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt, so the flakes adhere while the surface is tacky.
- Let set for 30 minutes at room temperature before cutting into 16 bars, then lift out using the parchment for clean edges.
Notes
Pro tip: press firmly and work quickly—once the cereal cools, the mixture becomes harder to spread and the texture turns less chewy. Store covered in the refrigerator for up to 5 days; freeze up to 2 months (freeze individual bars for easier snacking). For a dairy-free swap, use vegan butter and dairy-free marshmallows, and choose a caramel sauce labeled dairy-free.