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What I love most is how simple they are. This is truly an easy Caramel Marshmallow Rice Krispie Balls recipe that doesn’t require baking, fancy equipment, or hours in the kitchen. It’s the kind of quick dessert you can make while dinner is finishing in the oven, yet it feels special enough for holidays and gatherings.
If you’re looking for a no-bake treat that delivers big flavor with minimal effort, these Caramel Marshmallow Rice Krispie Balls for holidays, parties, or everyday snacking are exactly what you need. Cozy, nostalgic, and irresistibly addictive—this recipe is one you’ll come back to over and over again.
Ingredients
4 cups crisp rice cereal
1½ cups mini marshmallows
1 cup soft caramel candies unwrapped
2 tablespoons heavy cream
2 tablespoons unsalted butter
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
Optional for coating: crushed pretzels chopped peanuts, mini chocolate chips, or flaky salt
Instructions
Melt the caramel base
In a small saucepan over low heat, combine the caramel candies, heavy cream, and butter. Stir constantly until completely smooth and glossy. Remove from heat and stir in vanilla extract and salt.
Soften the marshmallows
Add the mini marshmallows into the warm caramel mixture. Stir gently until the marshmallows begin to soften and partially melt, creating a thick, stretchy mixture.
Add the cereal
Pour the rice cereal into a large mixing bowl. Slowly drizzle the caramel-marshmallow mixture over the cereal while folding gently with a rubber spatula. Stir just until evenly coated—do not overmix.
Shape the balls
Lightly butter your hands. Scoop about 2 tablespoons of the mixture and gently roll into balls. Place onto a parchment-lined baking sheet.
Optional coating
While still slightly warm, roll the balls in your desired coating (pretzels, nuts, chocolate chips, or flaky salt).
Set and firm
Refrigerate for 20–30 minutes until set. Serve or store chilled.
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