Ingredients
Equipment
Method
Prep the pan
- Line a 9x13 pan with parchment paper and spray lightly with cooking spray, so the bars release cleanly later.
Melt the marshmallow base
- Melt the butter in a large pot over medium-low heat, then add mini marshmallows and stir constantly until fully melted and smooth, about 8–10 minutes.
Flavor the mixture
- Remove from the heat and stir in caramel sauce, vanilla extract, and salt until combined and glossy.
Add cereal and extra marshmallows
- Fold in Rice Krispies cereal quickly until evenly coated, then fold in the extra 1 cup mini marshmallows for gooey pockets.
Press and set
- Press the mixture into the prepared pan using buttered hands, pressing firmly but not too hard to keep the bars chewy.
Finish and chill
- Drizzle generously with additional caramel sauce and immediately sprinkle with flaky sea salt; let set for 30 minutes before cutting into 16 bars.
Notes
Pro tip: press the mixture right away while it’s warm—if it cools too much, it won’t bind as well and can turn crumbly. Store covered in the refrigerator up to 3 days; freezer not recommended because the marshmallow texture softens after thawing. For a dairy-free swap, use a plant-based butter and dairy-free caramel sauce.