Crispy Rice Krispies Caramel Center
Caramel-filled Sticky Marshmallow Crispy Rice Krispies is an addictive rice cracker that will leave you wanting more! !
Rice Krispie Treats are a simple dessert that we go to at home. Crispy Rice Krispies take it to the next level with this delicious caramel filling! !
Have you ever asked someone for a recipe and they turned it down? It happened to me more than once. Apparently people like to keep and hoard some of their “secret” recipes, which I think is ridiculous…why not share the wealth, right? !
Well, luckily, my mom is close to most of the ladies in church, so when she asked her friend Lori about her crispy rice cracker recipe, she was more than happy to share (thank you, Lori!!) as well Glad she was willing to share as we love trying new recipes, the next one is full of gooey goodness.
We make rice crackers on a regular basis, but this recipe takes them to the next level! More butter, caramel and sweetened condensed milk make these crispy rice crackers something you’ll be absolutely addicted to. 🙂
Easy layered rice crisps
hot. Place caramel, sweetened condensed milk, and ½ C butter in a microwave-safe bowl. Microwave for 3 minutes.
Rice Krispies Layer:
combine. In another bowl, melt 6 TB butter and 4 cups marshmallows for 1 minute. Blend until smooth, pour in 5 cups of rice crackers.
spread. Stir until cereal is well coated, then pour into a greased 9×13 pan.
chill. Sprinkle 2 cups miniature marshmallows over cereal mixture. Carefully pour the caramel mixture over the marshmallows. Refrigeration setting.
repeat. After the mixture has set, repeat step 2 to make the top rice cracker layer. Press onto the frozen caramel layer. Cool until firm. Makes 12-15 servings.
Tips + Storage Information
Sweetened condensed milk: I live in an area where there are well-stocked grocery stores on almost every corner and I rarely find ingredients. However, I know that not everyone lives in such an area. Many times, you can order ingredients online, but even with fast Amazon delivery, sometimes you don’t want to wait. Lucky for you, I have a few ways to substitute sweetened condensed milk well:
- use evaporated milk: Add 1.5 cups sugar and 12 oz evaporated milk to a saucepan and bring to a boil. Cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly. Let it cool.
- Use skim milk powder: Using a blender, add 1 cup boiling water, 1/4 cup butter or margarine and 2 cups sugar. Blend until combined. Measure out 4 cups of milk powder. Mix 1 cup at a time. Use 1 ⅓ cup of this homemade mixture in place of a 14-ounce can of sweetened condensed milk. Store excess SC milk in the refrigerator.
Premade Caramel Sauce: We love caramel and make our own sauce with sweetened condensed milk because we can easily create the perfect texture this recipe calls for. However, you can use pre-made caramel sauce knowing that the finished product may vary.
- Always use fresh marshmallows
- Make sure not to overheat the marshmallows.
- Be careful not to wrap the rice crispy layer too tightly
- Use Chocolate Rice Crisp
- Add shredded coconut to rice cracker mixture
shop Store rice crisps in a covered container at room temperature for about a week.
freeze Wrap in plastic wrap, then wrap in a layer of foil for rice crisps. Freeze them for up to 3 months before freezing. To eat, let them sit at room temperature for at least 15 minutes. They won’t be as soft as freshly made, but they’re still delicious.
Not sure how I’m going to go back to regular crisp rice crackers after trying this recipe!
For more delicious Crispy Rice Krispies, be sure to check out these recipes:
Prep time 8 minutes
Cook time 5 minutes
Chill for 1 hour
Total time 1 hour 13 minutes
Serving Size 12
Calories 689 kcal
by Lil’ Luna
- 14 oz Kraft Caramel Unpacked
- 14 ounces sweetened condensed milk
- 1/2 cup butter
Rice Krispies Layer
- 10 cups rice crackers divided
- 10 cups mini marshmallows divided
- 12 TB butter divided
Rice Krispies Layer
In another bowl, melt 6 TB butter and 4 cups marshmallows for 1 minute. Blend until smooth, pour in 5 cups of rice crackers.
Stir until the grains are well coated, then pour into a greased 9×13 pan.
Sprinkle 2 cups miniature marshmallows over cereal mixture. Carefully pour the caramel mixture over the marshmallows. Refrigeration setting.
After the mixture has set, repeat step 2 to make the top rice cracker layer. Press onto the frozen caramel layer.
Cool until firm. Makes 12-15 servings.
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