Caramel Apple Rice Krispie Treats
These caramel apple rice krispie treats are a fun fall twist on a classic childhood favorite! Made with gooey marshmallows, crisp rice cereal, buttery caramel, cinnamon, and bits of apple, they’re an easy no-bake treat that tastes like autumn in every bite.
These treats are giving major cozy vibes—like fall leaves, warm blankets, sugar and spice, and “Every Breath You Take” playing softly from your boombox.
Made with crispy rice cereal, gooey marshmallows, sweet and buttery caramel, and dried apples, they’re no-bake, no-fuss, and totally rad for last-minute fall cravings.
They come together in minutes—faster than Ferris Bueller can ditch class—and disappear even faster. Because let’s face it—life moves pretty fast, and these treats are the kind of thing you don’t want to miss.
If you need more rice krispie treat inspiration, check out my peanut butter cup rice krispie treats, s’mores rice krispie treats and Biscoff rice krispie treats.
Ingredients for Caramel Apple Rice Krispie Treats
- Unsalted butter
- Mini marshmallows
- Vanilla extract
- Cinnamon
- Salt
- Freeze-dried apples – To make dried apple powder and chopped apples.
- Soft caramel candies – Werther’s brand is my personal favorite for this recipe.
- Heavy cream
How to Make Caramel Apple Rice Krispie Treats
Step 1: Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper.
Step 2: Heat the caramels and heavy cream in the microwave and stir until melted and smooth.
Step 3: Melt the butter and stir in the mini marshmallows until melted and smooth. Add in the freeze-dried apple powder, vanilla extract, cinnamon, and salt, then stir in the crispy rice cereal, additional marshmallows, and chopped freeze-dried apples.
Step 4: Pour half of the mixture into the prepared pan and then spread it into an even layer. Spread on the caramel sauce. Add the remaining half of the rice krispie treat mixture and gently press into an even layer. Drizzle with additional caramel sauce.
Step 6: Allow the rice krispie treats to set up for 1 hour and then cut into squares.
Courtney’s Expert Baking Tips
- Line the baking pan with parchment paper extending up the sides of the pan for easy removal.
- Use a small food processor to grind the freeze-dried apples into a fine powder.
- Gently press the rice krispie treat mixture into the pan. Do not press down too firmly or the rice krispie treats will have a hard texture.
- The easiest way to spread the rice krispie treat mixture is to use your hands. Wet your hands with a little bit of water to prevent the mixture from sticking.
- Use a serrated knife and a sawing motion to cut the treats into perfect squares.
- These treats are sticky due to the caramel sauce. If they get difficult to handle, pop them in the refrigerator for 20 minutes to firm up the caramel.
Frequently Asked Questions
If you can’t find freeze-dried apples, you can use apple chips as a substitute. Fresh apples will not work well in this recipe. I found the freeze-dried apples at my local grocery store where the dried fruit is located.
For this recipe, I find that making caramel sauce out of the soft caramel candies and heavy cream works best. This ensures that the caramel is thick and sets up well. Homemade caramel sauce may be too runny and could cause the rice krispie treats to become soggy.
The easiest way to prevent the rice krispie treat mixture from sticking to your hands is to moisten your hands with water before pressing the mixture into the pan.
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Caramel Apple Rice Krispie Treats
Equipment
Ingredients
Caramel Layer
- 10 oz (283 g) soft caramel candies
- 2 tbsp (30 ml) heavy cream
Apple Cinnamon Rice Krispie Treats
- ½ cup (114 g) unsalted butter
- 20 oz (567 g) mini marshmallows
- 1 oz (28 g) freeze-dried apples (ground into a fine powder)
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) ground cinnamon
- ½ tsp (0.5 tsp) salt
- 7 cups (196 g) Rice Krispies cereal
- 2 cups (100 g) mini marshmallows
- 1 oz (28 g) freeze-dried apples (finely chopped)
Caramel Drizzle
- 4 oz (113 g) soft caramel candies
- 1 tbsp (15 ml) heavy cream
Instructions
- Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the rice krispie treats from the pan.
- To make the caramel layer, combine the soft caramel candies and heavy cream in a microwave-safe bowl and heat in the microwave for 1 minute. Stir the mixture until the caramels are fully melted and the mixture is smooth. Set aside.
- In a large saucepan on the stovetop over medium-low heat, melt the unsalted butter. Add in 20 ounces of mini marshmallows and stir until the marshmallow mixture is melted and smooth. Remove the saucepan from the heat.
- Stir in the finely ground freeze-dried apples, vanilla extract, ground cinnamon, and salt. Then, fold in the Rice Krispies cereal, additional 2 cups of mini marshmallows, and finely chopped freeze-dried apples until the cereal is well coated in the melted marshmallow mixture.
- Pour half of the rice krispie treat mixture into the prepared baking pan and spread into an even layer. Spread the caramel sauce over the rice krispie treats using an offset spatula. Spread the remaining rice krispie treat mixture over the peanut butter cups. Moisten your hands with water, and gently press the mixture into the pan creating an even layer.
- To make the caramel drizzle, combine the soft caramel candies and heavy cream in a microwave-safe bowl and heat in the microwave for 30 seconds. Stir the mixture until the caramels are fully melted and the mixture is smooth. Drizzle the caramel sauce over the rice krispie bars using a spoon or piping bag.
- Allow the rice krispie treats to set up in the pan for 1 hour before removing and cutting into squares.
Notes
- Room temperature: Store the rice krispie treats in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
- Refrigerator/Freezer: I do not recommend storing rice krispie treats in the refrigerator or freezer as it can impact the texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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