Ingredients
6 cups Rice Krispies cereal
½ cup unsalted butter
10 oz mini marshmallows
½ cup dulce de leche
¼ tsp sea salt
Optional: flaky salt for topping
Instructions
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Brown the Butter: In a large pot, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it.
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Melt the Marshmallows: Add mini marshmallows to the browned butter and stir until completely melted and smooth.
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Add the Dulce de Leche: Stir in the dulce de leche and sea salt, mixing until fully combined.
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Coat the Rice Krispies: Pour in the Rice Krispies cereal and gently stir to coat evenly with the marshmallow mixture.
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Press and Set: Transfer the mixture to a greased 9×13-inch pan and press it down evenly with a spatula to set.
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Cool and Serve: Let the Krispies cool completely, then cut them into squares and top with flaky salt if desired.
Notes
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Nutty Version: Add chopped nuts like pecans or walnuts for added texture and flavor.
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Chocolate Drizzle: Drizzle melted chocolate or white chocolate over the cooled bars for a decadent finish.
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Caramelized Banana: Top with sliced caramelized banana for an indulgent, tropical twist.
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Peanut Butter: Stir in a few tablespoons of peanut butter for a sweet and salty flavor combination.
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Storage/Reheating: Store in an airtight container at room temperature for up to 3 days or refrigerate for firmer texture. Freeze for up to 2 months—thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: No baking required
- Category: Dessert, Snacks, Sweet Treats
- Method: Stovetop & Mixing
- Cuisine: American
- Diet: Vegetarian
