Crack Rice Krispies

Gooey marshmallow Crack Rice Krispies filled with caramel are an addicting version of Rice Krispies that will leave you wanting more!!

Rice Krispie Treats are a go to, easy dessert in our home. Crack Rice Krispies take it up a notch with this delicious caramel filling!!

Crack Rice Krispies cut and stacked

Perfectly gooey sweet treat

Have you ever asked someone for a recipe and they said no? It’s happened to me more than once. Apparently, people like to keep and hoard some of their “secret” recipes which I think is pretty ridiculous… why not share the wealth, right?!

Well, fortunately, my mom is pretty close to most of the ladies at church so when she asked her friend, Lori, for her recipe for Crack Rice Krispies, she was more than happy to share (Thank you, Lori!!) I was also happy she was willing to share because we LOVE trying out new recipes, and this next one is filled with gooey goodness.

We make Rice Krispies on a regular basis but this recipe takes them to the next level! More butter, caramels and sweetened condensed milk make these Rice Krispies something you’ll definitely be addicted to. 🙂

Close up of crack rice krispie with gooey caramel and marshmallow center

Easy layered rice krispies

Caramel Center:

HEAT. Place caramels, sweetened condensed milk and½ C butter in a microwave safe bowl. Microwave for 3 minutes.

Rice Krispie Layer:

COMBINE. In another bowl, melt 6 TB butter with 4 cups marshmallows for 1 minute. Stir until smooth and pour over 5 cups of Rice Krispies.

SPREAD. Stir until cereal is well coated and pour into a greased 9×13 pan.

CHILL. Sprinkle 2 cups of miniature marshmallows on top of cereal mixture. Carefully pour caramel mixture over marshmallows. Refrigerate to set up.

REPEAT. After the mixture has set, repeat step 2 to make the top Rice Krispie layer. Press on top of chilled caramel layer. Chill until firm. Makes 12-15 servings.

stacked crack rice krispies with gooey caramel center

Tips + Storing Info

Sweetened Condensed Milk: I live in an area where we have well stocked grocery stores on almost every corner and it’s rare that I can’t find an ingredient. However, I know not everyone lives in such an area. Many times you can order ingredients online, but even with speedy Amazon delivery sometimes you just don’t want to wait. You’re in luck I have a couple of ways that you can make a good substitute for sweetened condensed milk:

  • Use evaporated milk: In a saucepan combine 1 ½  cups of sugar and 12 ounces of evaporated milk and bring to a boil. Cook, stirring occasionally, until the sugar is dissolved and the mixture is slightly thickened. Allow to cool.
  • Use nonfat powdered milk: Using a blender add in 1 cup boiling water, ¼ cup butter or margarine and 2 cups white sugar. Blend until combined. Measure out 4 cups of powdered milk. Blend in 1 cup at a time. Use 1 ⅓ cup of this homemade mix in place of 14 oz of canned sweetened condensed milk. Store excess S.C. Milk in the fridge.

Premade caramel sauce: We like to take caramels and make our own sauce with sweetened condensed milk because we can easily create the perfect texture needed for this recipe. However, you can use premade caramel sauce knowing the finished product may differ bit. 

Tips:

  • Always use fresh marshmallows
  • Be sure you don’t overheat the marshmallow.
  • Be careful that you don’t pack the rice krispie layer too tightly
  • Use chocolate rice krispies
  • Add shredded coconut flakes to the rice krispie mixture

STORE the rice krispies in a covered container at room temperature for about a week.

FREEZE rice krispies after wrapping them in plastic wrap and then in a layer of foil. Freeze them for up to 3 months and then. To eat, allow them to sit at room temperature for at least 15 minutes first. They won’t be as soft as freshly made ones, but they’re still super flavorful.

Caramel and marshmallow filled crack rice krispies

Not sure how I’ll go back to just regular Rice Krispies Treats after trying this recipe!

For more Rice Krispies goodness, be sure to check out these recipes:

Crack Rice Krispies Recipe

5 from 3 votes
Gooey marshmallow Crack Rice Krispies filled with caramel are an addicting version of Rice Krispies that will leave you wanting more!!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 5 minutes
Chill 1 hour
Total Time 1 hour 13 minutes
Servings 12
Calories 689 kcal
Author Lil' Luna

Ingredients

Caramel Center

  • 14 oz KRAFT Caramels unwrapped
  • 14 oz sweetened condensed milk
  • 1/2 cup butter

Rice Krispie Layer

  • 10 cups Rice Krispies divided
  • 10 cups mini marshmallows divided
  • 12 Tb butter divided

Instructions
 

Caramel Center

  • Place caramels, sweetened condensed milk and½ C butter in a microwave safe bowl. Microwave for 3 minutes.

Rice Krispie Layer

  • In another bowl, melt 6 TB butter with 4 cups marshmallows for 1 minute. Stir until smooth and pour over 5 cups of Rice Krispies.
  • Stir until cereal is well coated and pour into a greased 9x13 pan.
  • Sprinkle 2 cups of miniature marshmallows on top of cereal mixture. Carefully pour caramel mixture over marshmallows. Refrigerate to set up.
  • After the mixture has set, repeat step 2 to make the top Rice Krispie layer. Press on top of chilled caramel layer.
  • Chill until firm. Makes 12-15 servings.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. It’s probably a good thing I’m at work right now or else I would probably make these and devour every bite 🙂 Thanks for the post!

  2. These look absolutely fantastic! We love rice krispies at our house and this is a genius spin on them!

  3. Well, we made these. I supervised the kids. They followed the directions…step one Combine and microwave the caramel, sweeten condensed milk and butter. They put all 1 1’2 sticks of butter in the caramel sauce. I’m sure they will still eat it but some quanitites would be nice.

  4. I too have a question about the directions. I only read where you use 9 cups cereal. Also, is the 6 tbsp butter melted with cereal in addition to the 1-1/2 cups butter melted with caramel and condensed milk? Then you say go back to step one–I assume you mean use half of cereal mixture with half of caramel mixture to make two layers? Sorry, but your directions are usually very precise, but this one is very confusing.

    Barbara

    1. Did anyone get an answer? I am going to attempt this but I am in the thinking, from the picture, the repeat of step one actually means 2- make another ‘batch’ of rice kriispie treat to sandwich the caramel. I am only going by the picture though- The directions confuse me greatly.

    2. Since the directions haven’t been fixed, this is my take on what they should be. In step one, I think that it should be just the caramels and s.c.milk that are melted together. If the specified amount of butter (1.5 sticks) is correct, it doesn’t make any sense to have butter in the step one mixture since all the butter gets used up doing the rice krispy parts (6 tbsp. used twice would equal 1.5 sticks butter). Also, step five should direct you to repeat step two NOT step one. Basically, you make the caramel mixture and a rice krispy mixture (which you put in the pan). Pour the caramel over the rice krispy mixture. Make another batch of the rice krispy mixture and spread that over the caramel.

  5. I have a question about Crack Rice Krispies……would you please specify how much butter goes in with caramel and cond. milk? I put all 1 1/2 sticks but then I noticed it says to use 6 tb later. Also, when it says repeat, does that mean all ingredients should have been halved for first time?
    Thank you for clarifying!

  6. I think you meant to say to repeat Step 2 at the end NOT “repeat Step 1”.
    I know it’s obvious you don’t make the “sauce” again but you might want to correct it.
    Can’t wait to make these……sounds too good.

    1. So sorry for the delay in responding to this recipe… didn’t realize there were so many questions. Like Annabelle mentions, I meant to write
      “repeat Step 2” in stead of Step 1. SO, you make your caramel mixture (which includes the 1 stick of butter) and then you make the gooey mixture (in step 2) and use have the Rice Krispies. You put that layer in the bottom of the pan, top it off with 2 cups marshmallows and then pour the caramel mixture from step 1 over that. That gets refrigerated until it sets up and then you make the top layer of Rice Krispies by repeating step 2. Lots of butter, I know, but that’s why these are so stinking good! Does that make sense now?

  7. Hi, I made this RECIPe today and used 12 Oz evaporated milk instead of 14 oz condensed, STILl added same amount of butter..my caramel mixture Was very runny and the caramel WEre chunks instead of a full solid mixture.. is that how it is supposed to turn out? I dont imagine the evaporated milk make that much of a difference. How did everyone’s caramel sauce turn out? I haven’t tried it yet.. mine is still in the fridge!

    1. I would think, you need to use the condensed milk. I haven’t tried with the evaporated, but it shouldn’t have been in chunks. Not sure if that made the difference??