Easy Caramel Marshmallow Rice Krispie Balls (Print version)
Chewy caramel-coated marshmallows rolled in crispy rice cereal make an easy no-bake treat perfect for parties, gifts, or weeknight dessert.
# Ingredients:
For the caramel coating
01 -
14 oz (397 g) soft wrapped caramels, unwrapped
02 -
14 oz (397 g) sweetened condensed milk
03 -
2 tablespoons butter
For the balls
04 -
12 oz (340 g) large marshmallows (about 40)
05 -
7 cups (175 g) Rice Krispies cereal
# Instructions:
01 -
Combine caramels, sweetened condensed milk, and butter in a medium saucepan. Stir over medium heat until completely smooth and creamy, about 8 to 10 minutes.
02 -
Pour cereal into a wide shallow bowl. Line a baking sheet with parchment paper. Set out a skewer or fork for dipping.
03 -
Pierce a marshmallow with the skewer, dip into the warm caramel, and let excess drip off. Work in batches so the caramel stays warm.
04 -
Transfer the coated marshmallow to the cereal bowl and press cereal all over the sticky surface. Place on the prepared sheet.
05 -
Remove the skewer and pinch cereal to seal the hole. Let set at room temperature for about 30 minutes until the caramel firms up.
# Good to know:
01 -
Best enjoyed within 3 days for maximum crunch.