Ingredients
Equipment
Method
Prep the pan
- Line a 9x13 pan with parchment paper and spray lightly with cooking spray for easy release.
Melt the marshmallow mixture
- Melt the butter in a large pot over medium-low heat, then add the mini marshmallows and stir constantly until fully melted and smooth.
Flavor with caramel and salt
- Remove from the heat and stir in the caramel sauce, vanilla extract, and salt until the mixture looks glossy and evenly combined.
Fold in the Rice Krispies
- Fold in the Rice Krispies cereal quickly until each piece is coated and the mixture turns warm golden with a glossy sheen.
Add extra marshmallows for gooey pockets
- Fold in the extra 1 cup mini marshmallows so pockets form throughout, visible as slightly lighter bits in the mix.
Press into pan and set
- Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy with a level top.
Finish and chill
- Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt, so the salt sticks before the surface firms.
Cut into bars
- Let set for 30 minutes before cutting into 16 bars, until they hold together and can be pulled apart cleanly.
Notes
For the chewiest texture, press only until the surface is level—over-packing can make the bars dense. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a dairy-free swap, use a plant-based butter and dairy-free marshmallows, keeping the caramel sauce dairy-free as well.