Marshmallow Caramel Rice Krispies Puffs
Marshmallow Caramel Rice Krispies Puffs are a cheery no-bake treat. Fun for game day, movie night, or any casual gathering!
Some treats are just more fun than others. And these Marshmallow Caramel Rice Krispies Puffs rate pretty darn high on the fun factor scale!
The fun all starts in the kitchen. Dip big puffy marshmallows in caramel and then roll them in crispy rice cereal. It’s a no-bake project with big-time fun results.
This caramel marshmallow recipe is a Christmas tradition for our family. But it’s also great for any casual gathering. Think movie night, game day, or just a happy Friday hooray!
A dear family friend introduced my family to this recipe when I was young. As a kid, I thought these were one of the most amazing food inventions EVER.
So it comes as no surprise that our daughters request these, too. And they share them with their friends. And then their friends want the recipe, to give to their own moms. I LOVE IT!
How to make these no-bake treats?
First off, know that you WILL get sticky fingers when making these. There’s just no way around it! But I’ve gotten the technique down much better over the years, and am sharing with you my less-sticky-fingers-method.
This recipe requires just five ingredients:
- individually wrapped caramel candy
- sweetened condensed milk
- large marshmallows
- crispy rice cereal
And, hey, you HAVE to try these frozen, too. It was my favorite way to eat them when I was a kid!
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- 14 oz. individually wrapped caramels candy, unwrapped (I use Kraft or sometimes find them in the grocery store bulk candy section.)
- 1 (14-oz.) can sweetened condensed milk
- 4 T. unsalted butter
- 60 large marshmallows (fresh and soft are the best!)
- 8 c. crispy rice cereal
- Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch.
- Line a large rimmed baking pan with a layer of wax paper. Place a couple cups of rice cereal into a medium low, wide bowl. Set aside.
- Drop a marshmallow into the caramel. Using a fork in each hand to maneuver the marshmallow, quickly turn the marshmallow to completely cover it with caramel. Lift the marshmallow out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess caramel down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess caramel drip down the inside of the bowl. Transfer caramel-dipped marshmallow to the bowl of rice cereal. Dedicate a third fork for rolling the caramel-dipped marshmallow around in the cereal. Once marshmallow is coated with a layer of cereal, transfer it to the prepared baking pan. Repeat with remaining marshmallows. I like to drop three to four marshmallows in the caramel at a time, and then work quickly to cover each one with caramel and then rice cereal.
- Once caramel is set, store in an air-tight container with wax paper separating any layers. I like to store these in the refrigerator if I'm anticipating them being completely devoured within a day or two. For longer storage, place container in freezer. The puffs are also fun to eat frozen or just slightly thawed - it's how I liked to eat them when I was a kid!
From the recipe box of a family friend, Rosanne Long.
Amount Per Serving: Calories: 77
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