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Caramel Crisp Bars Recipe

Caramel Crisp Bars Recipe

An irresistible twist on crisped-rice treats, this simple melt-and-mix recipe takes the classic kid favorite to a whole new level. Makes about a dozen large bars or 2 dozen small.


  • 4 cups mini marshmallows
  • 1/4 cup (1/2 stick) butter
  • 14 caramel candy squares
  • 1 teaspoon vanilla extract
  • 6 1/2 cups crisped-rice cereal
  • 1 1/4 cups semisweet chocolate chips


Line a 9- by 13-inch baking pan with a piece of foil that extends at least 2 inches over each end. Grease the foil; set the pan aside. Melt the marshmallows, butter, and caramels in a large saucepan over low heat. Stir continuously until smooth, approximately 9 minutes. Remove from the heat and stir in the vanilla extract. Add the cereal and chocolate chips; mix well. Spread the mixture in the prepared pan. Let it cool completely, about 45 minutes.

Transfer the mixture to a cutting board by lifting up the foil. Carefully peel off the foil. Using a sharp knife, cut the mixture into 12 large bars, as shown above, or 24 small bars. Store in an airtight container.