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Caramel Apple Rice Krispie Treats
Yield: 12 bars
These caramel apple rice krispie treats are a sweet and chewy twist on a classic, packed with delicious fall flavor. Made with gooey marshmallows, crisp rice cereal, sweet caramel, and bits of freeze-dried apple, they’re quick to make, no-bake, and perfect for autumn parties, bake sales, or cozy movie nights.
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
Storing & Serving:
- 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
Serving: 12g | Calories: 460kcal | Carbohydrates: 88g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 315mg | Potassium: 124mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1393IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 5mg
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