Snickers Rice Krispie Treats
These Snickers Rice Krispie Treats are the ultimate easy no-bake dessert for parties, potlucks, and holiday trays. Loaded with gooey marshmallows, crunchy cereal, and chopped Snickers candy bars, they’re sweet, chewy, and totally irresistible. Perfect when you need a quick dessert recipe everyone will ask for again.
Servings: 12
Calories: 244kcal
Ingredients
- 5 cups crispy rice cereal
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 10 oz mini marshmallows
- 10 oz milk chocolate melting wafers
- ¾ cup caramel dip or thick caramel sauce
- 1 cup salted peanuts plus extra for topping
- Pinch of flaky sea salt for topping
Instructions
- Line a 9x13-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Lightly grease with cooking spray if desired.
- In a large pot over medium heat, melt the butter.
- Stir in the mini marshmallows and cook, stirring frequently, until completely melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Immediately fold in the rice cereal and ¾ cup peanuts, stirring until evenly coated.
- Transfer the mixture to the prepared baking dish. Using lightly oiled hands or spoon, press the mixture evenly into the pan.
- While the bars are still warm, spread the caramel evenly over the top.
- Sprinkle remaining peanuts over the caramel layer.
- Let the bars sit at room temperature for about 10 minutes. Meanwhile, melt the chocolate wafers according to package directions until smooth. Spread the melted chocolate evenly over the caramel layer.
- Sprinkle flaky sea salt and additional peanuts over the chocolate while it’s still wet. Let sit at room temperature for 15 minutes, then transfer to the freezer for 15 minutes to set.
- Remove from the pan. Cut into 12 bars and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture.
Adding the caramel while the cereal layer is still warm helps it soak in slightly, giving you that candy-bar-style texture.
Letting the bars sit at room temperature for about 15 minutes before transferring to the freezer helps the layers set evenly and prevents the chocolate from cracking when sliced.
Adding the caramel while the cereal layer is still warm helps it soak in slightly, giving you that candy-bar-style texture.
Letting the bars sit at room temperature for about 15 minutes before transferring to the freezer helps the layers set evenly and prevents the chocolate from cracking when sliced.
Nutrition
Calories: 244kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 236IU | Calcium: 16mg | Iron: 1mg