If you love desserts that strike the perfect balance between sweet, salty, crunchy, and gooey, these Salted Caramel Chocolate Rice Crispy Bars are about to become your new obsession. They’re everything you want in a treat: quick to make, no oven required, and packed with layers of texture and flavor that feel gourmet while staying incredibly easy.

These bars start with a classic crispy cereal base, get smothered in buttery caramel, and are finished with a smooth layer of melted chocolate and flaky sea salt. The result? A dessert that tastes like something you’d find in a high-end bakery but comes together in under 30 minutes in your own kitchen.

Whether you’re making them for a party, a holiday platter, lunchbox treats, or a late-night craving, this recipe delivers every time.

Why You’ll Love These Salted Caramel Chocolate Rice Crispy Bars

There are a lot of dessert bars out there, but this one stands out for a few key reasons:

• No baking required – Perfect for warm days or when you don’t want to turn on the oven.
• Sweet + salty perfection – Caramel and chocolate meet flaky sea salt for a crave-worthy combo.
• Crunchy and gooey texture – Crispy cereal + sticky caramel + smooth chocolate = magic.
• Fast & beginner-friendly – Great for kids, parties, and last-minute desserts.
• Customizable – Add nuts, pretzels, or even peanut butter for your own spin.

Ingredients

For the Rice Crispy Base

6 cups crispy rice cereal
4 tablespoons unsalted butter
10 oz mini marshmallows

For the Caramel Layer

1 cup soft caramel candies (or thick caramel sauce)
2 tablespoons heavy cream

For the Chocolate Topping

1½ cups semi-sweet chocolate chips
1 tablespoon coconut oil or butter (for smooth melting)

For Finishing

Flaky sea salt (to taste)

Instructions

Prepare the pan
Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the paper.
Make the crispy base
In a large pot over medium-low heat, melt the butter. Add marshmallows and stir until completely melted and smooth.
Add the cereal
Remove from heat and immediately stir in the rice cereal. Mix until evenly coated.
Press into pan
Transfer the mixture to the prepared pan. Use a spatula or lightly greased hands to press it into an even layer. Don’t pack it too hard—gentle pressure keeps the bars soft.
Melt the caramel
In a small saucepan or microwave-safe bowl, combine caramel candies and heavy cream. Heat gently, stirring until smooth and pourable.
Spread the caramel layer
Pour caramel over the cereal base and spread evenly. Let it cool for 5–10 minutes so it firms slightly.
Melt the chocolate
In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
Top with chocolate
Pour the melted chocolate over the caramel layer and spread evenly.
Finish with salt
Sprinkle flaky sea salt over the chocolate while it’s still warm.
Chill and slice
Refrigerate for 30–45 minutes, or until set. Lift out, cut into bars, and serve.

Pro Tips for Perfect Bars

• Don’t overheat marshmallows – Low heat keeps them creamy, not tough.
• Use parchment paper – Makes removing and slicing super easy.
• Let layers cool slightly – Helps prevent mixing chocolate into caramel.
• Use flaky sea salt – It gives better texture and pops of flavor.

Delicious Variations

• Peanut Butter Swirl – Add ¼ cup melted peanut butter into the chocolate layer.
• Pretzel Crunch – Mix crushed pretzels into the cereal base.
• Nutty Caramel – Add chopped pecans or almonds to the caramel layer.
• Dark Chocolate Upgrade – Use 70% dark chocolate for deeper flavor.

Serving Suggestions

These bars are perfect with:
• A glass of cold milk
• Hot coffee or espresso
• As part of a dessert board
• Wrapped individually for gifts or bake sales

Fun Food Fact

Rice crispy treats became popular in the 1930s and were originally developed as a fundraiser recipe. Adding caramel and chocolate is a modern upgrade that transforms them into a bakery-style dessert bar with gourmet vibes.

Storage & Make-Ahead

• Store in an airtight container at room temperature for 2 days
• Refrigerate up to 5 days
• Freeze up to 2 months (thaw before serving)