These are by far my favorite rice crispy treats made yet – they were a huge hit with my friends & family! Salty & Sweet 🙂

Salted Caramel Butterscotch Rice Crispy Treats


6-8 Cups Rice Crispy Cereal

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla extract

3-4 TBSP butter

1 bag of mini marshmallows (or tall jar of marshmallow fluff)

1/2 tsp salt + extra salt for topping

butterscotch chips


Melt butter in a large pot on low heat – about 3-4. When the butter is melted down into liquid, add in the marshmallows/marshmallow flluff. Stir until all marshmallows are melted down and add in cinnamon, vanilla, nutmeg & salt. Once all is mixed together, add in the cereal, about 2 cups at a time. Keep adding the cereal until you have a nice consistency – if it’s too runny, add a little extra cereal until the marshmallows have covered the rice crispies evenly.

Remove the mixture from the pot and press into a 13Ă—9 greased (i used butter to grease) glass pan. I wet my hands with water so that the mixture didn’t stick to my hands when molding the treats into the pan. Place in fridge for 30-60 minutes, or until the rice crispy treats have hardened up. Once ready, take out of fridge and cut into desired pieces – I cut into rectangles. Place on parchment paper.

For the butterscotch: put butterscotch chips in a double broiler until melted down. Dip rice crispy treats and cover with desired amount of butterscotch. Place on parchment paper and sprinkle with a little sea salt. Let set until butterscotch has hardened (or put in fridge to harden faster). Enjoy!

Check out my other rice crispy recipes below:

Rice Crispy Treat

Peanut-Butter & Banana Rice Crispy Treats Dipped in Chocolate

Rice Crispy Treats with Dried Fruit Dipped in White Chocolate



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