Oh my, these Rice Krispie Caramel Marshmallows are trouble! You better make them when you have plently of other people around to share them with because it is hard to eat just one. Seriously, how can you stop with just one gooey marshmallow dipped in a rich caramel and then rolled in rice krispies.
I went to a party at my cousin Erin’s house a few years ago. One of the goodies she had were these amazing marshmallows. Of course, I asked for the recipe and the rest is history.
Curiosity got the best of me when I was making a batch of these lovelies and I had to try a few different variations. I rolled some marshmallows in chocolate rice krispies and some in chopped peanuts. I also think it would be really good to drizzle chocolate over the top of the marshmallows. The possibilities are endless with this recipe.
So let your family join in the fun and see who can come up with the tastiest combination.
With love from my kitchen to yours,
Carrie
Rice Krispie Caramel Marshmallows
1 can of sweetened condensed milk
1 (11 oz.) bag of Kraft caramel bits
2 tbsp. of butter
1/2 tsp. of vanilla extract
1 (16oz.) bag of large marshmallows
7 cups of rice krispies
wax paper
toothpicks
Instructions
1. Place the rice Krispies in a shallow baking dish and set aside. Over medium-low heat, melt the butter, vanilla extract, sweetened condensed milk, and caramel bits together while stirring constantly until smooth and creamy.
2. Stick a toothpick into the top of the marshmallows. Carefully dip the marshmallow into the caramel. Hold the marshmallow above the pan to allow any excess caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies until coated completely.
3. Place the marshmallow on the wax paper to cool. Repeat this process with the remaining marshmallows.
Here are a few other recipes you might enjoy.
Pumpkin Spice Rice Krispie Treats
Reese’s Pieces Rice Krispie Treats
Rice Krispie Caramel Marshmallows-These tasty treats are the best! This quick and easy to follow recipe is a great activity for the kids to help with. The hardest part is trying to eat just one!
My grandmother first made these wonderful little treats many years ago. Thanks for sharing the recipe! I am putting together a private family book of our special recipes and wondered if I might have permission to use one of your photos of the finished product? I usually make them every Christmas or so but never thought to photograph them. Thanks for your consideration.
—–Karen
Karen,
I’m sorry, but I don’t allow my pictures to be used in cookbooks. You can find my recipe and photo terms and conditions at the bottom on my site.
thank you for sharing this recipe with all of us i appreciate it keep up the good work. thanks -katie
Katie,
You are so sweet! I am glad you are enjoying the recipes!
~Carrie
My husbands Grandmother makes these every Christmas, she uses Mackintosh’s toffee in place of the caramels and OMG to die for!
Ashley,
That sounds heavenly! I will have to try it with toffee. Thanks for sharing!
~Carrie
They really should be kept frozen and taken out 5 -10 minutes before serving. The carmel and milk will becime soft even in fridge.
How long do they store in an air tight container for? I’m going to make these for my sons birthday! They look amazing!
Karina,
They will stay good for about 2 to 3 days. They might even last longer, they have just never lasted that long at our house. 🙂
~Carrie
My mom made these when I was little. I just made them and all three of my kids love them! A little messy to make, but very yummy.
Kim,
I agree they can be a little messy, but it’s so worth it. So glad you enjoyed them. Have a very merry Christmas!
~Carrie