Name: Caramel Marshmallow Rice Krispie Balls Recipe: A Sweet and Chewy Treat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 7 cups Rice Krispies cereal; 10 ounces large marshmallows (approximately 40 marshmallows); 14 ounces Kraft caramels (unwrapped); 14 ounces sweetened condensed milk; 2 tablespoons butter (unsalted)

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Every family has that one sweet that disappears faster than anything else on the table. You know the one. You set it out, turn around to refill a drink, and when you look back… half the tray is already gone. No plates. No forks. Just quiet, happy chewing and maybe a little powdered sugar on someone’s sleeve.

That’s exactly what these caramel marshmallow Rice Krispie balls do in my house.

I started making them years ago when I needed something quick for a last-minute gathering. Nothing fancy, nothing that required a mixer or a grocery run. Just pantry staples and a little patience while the caramel melts. I figured they’d be fine. Cute, maybe. What I didn’t expect was the way people kept circling back to the dessert table, pretending to straighten things up while sneaking “just one more.”

There’s something about that mix of soft marshmallow, buttery caramel, and crispy cereal that hits all the right notes. Sweet, yes. But also comforting. Familiar. The kind of treat that feels like it belongs at birthday parties, bake sales, church potlucks, and those casual get-togethers where nobody wants a big slice of cake, but everyone wants a little something.

And honestly? They’re just plain fun to make.

Why You’ll Love These (Besides the Obvious Sugar Happiness)

Let me count a few of the reasons these have earned a permanent spot in my recipe box:

No baking required. The oven stays off, which I always appreciate.
Quick and forgiving. You don’t need perfect timing or special skills.
Great for sharing. Bite-size means nobody has to commit to a big dessert.
That texture, though. Chewy, creamy, and crunchy all in one happy bite.
Easy to dress up. Chocolate, sprinkles, nuts… they play nicely with extras.

They’re the kind of sweet that works just as well for a holiday tray as they do for a Tuesday night when you want something a little special but not a whole production.

Ingredient Notes (With a Few Kitchen-Counter Thoughts)

Nothing fancy here, which is part of the charm. If you’ve got a halfway decent pantry, you’re probably already most of the way there.

Rice Krispies Cereal

Classic Rice Krispies really are the gold standard for this. Light, crisp, and not too sweet. Any puffed rice cereal will work if that’s what you have, but the original gives the best balance of crunch without stealing the spotlight.

And yes, I’ve used store brands plenty of times. No shame in that game.

Marshmallows

Large marshmallows are my go-to. They’re easy to dip, easy to roll, and give you that nice, round center.

If you’ve got jumbo ones, they’ll work, just take a little longer to coat. Mini marshmallows can be used too, but you’ll need more of them and a little extra patience. They’re cute, but they like to roll away when you’re not looking. Ask me how I know.

Caramels

Those individually wrapped caramels melt beautifully and give you that classic, buttery caramel flavor. Caramel bits are fine too and melt a little faster, so just keep stirring and don’t wander off to check your phone.

What won’t work here is jarred caramel sauce. Delicious, yes. Right texture for this job? Not so much.

Sweetened Condensed Milk

This is the secret to keeping the caramel soft and creamy instead of turning into something that threatens your dental work. It adds sweetness and keeps the coating friendly and flexible once it sets.

Evaporated milk is not the same thing, even though the cans look like cousins. It won’t give you the same result, and you’ll end up with a much firmer coating.

Butter

Just a little, but it makes a difference. Adds richness and helps keep everything from sticking to the pan and your spoon — and possibly you.

Let’s Make Them (Nothing Complicated, I Promise)

Before you start, do yourself a favor and set everything out. Once the caramel is ready, things move along pretty quickly, and it’s much nicer when you’re not rummaging through cabinets with sticky fingers.

Step 1: Prep Your Space

Line a baking sheet with parchment paper or a silicone mat. This is not optional unless you enjoy scrubbing caramel off metal, and I truly do not.

Pour your Rice Krispies into a shallow dish or pan so you can roll easily. Stick toothpicks into your marshmallows to make dipping simpler and less messy.

Now you’re ready.

Step 2: Melt the Caramel

In a medium saucepan over medium heat, combine:

14 ounces caramels
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter

Stir gently but constantly until everything melts into a smooth, creamy sauce. This usually takes about 5 to 7 minutes.

Keep the heat moderate. You want melted and silky, not bubbling like lava. If it starts to look too lively, turn the heat down a bit and keep stirring.

Once it’s smooth, take it off the heat but keep it close by.

Step 3: Coat the Marshmallows

Using the toothpick as a handle, dip each marshmallow into the caramel, turning it so it’s fully coated. Let the excess drip back into the pan for a second.

Work at a steady pace. The caramel will thicken as it cools, so you don’t want to take long breaks here.

Step 4: Roll in the Cereal

Right after dipping, roll the marshmallow in the Rice Krispies. Use your hands or a spoon to help press the cereal on gently so it sticks well.

Place the coated ball on your prepared baking sheet and carefully pull out the toothpick. If the little hole bothers you, just pinch the caramel closed with your fingers. It’s still warm and easy to shape.

Repeat until all your marshmallows are dressed and waiting patiently on the tray.

Step 5: Let Them Set

Let the balls sit at room temperature for about 30 minutes. The caramel will firm up enough to hold everything together, but the inside will stay soft and chewy.

If your kitchen is warm, a short rest in the fridge is fine — just don’t forget them in there. These are meant to be soft, not chilly and stiff.

Step 6: Sneak One and Then Serve

I won’t tell.

Once they’re set, they’re ready to serve. No cutting, no plating fuss, just grab-and-go sweetness.

Little Twists and Fun Extras

Once you’ve made these once, it’s hard not to start thinking about what else you could roll them in or drizzle on top.

Chocolate Drizzle or Dip

Melt some chocolate chips and drizzle over the tops, or dip half of each ball in chocolate and let it set. It makes them feel extra special without adding much work.

Salted Caramel Vibes

Sprinkle a tiny pinch of flaky sea salt on the caramel-coated marshmallow before rolling in cereal. That sweet-salty contrast is lovely and keeps things from feeling too sugary.

Nutty Coating

Roll the caramel-coated marshmallow in finely chopped peanuts, pecans, or almonds before or along with the cereal. Adds great crunch and a little grown-up flavor.

Different Cereals

Cocoa Krispies, fruity cereal, or even crushed graham crackers mixed with the Rice Krispies can give you a whole new personality without changing the method.

Sprinkles for the Win

Perfect for holidays, birthdays, or when you just want something cheerful on the table.

How to Serve Them (Because Presentation Still Matters, Just a Little)

These are wonderfully low-maintenance, but a little thought goes a long way.

Party platters: Pile them high on a pretty tray with other small sweets.
Lunchbox treats: Pop one or two into a container for a surprise smile.
Homemade gifts: Wrap individually in cellophane and tie with ribbon.
With ice cream: A couple on the side of vanilla ice cream is simple and lovely.

Storage Tips (So They Stay Soft and Happy)

Room temperature: Airtight container, up to 3 days.
Refrigerator: Up to a week, but let them sit out a bit before serving.
Freezer: Not recommended. The caramel texture doesn’t bounce back nicely.

If you’re stacking them, tuck a little parchment between layers so they don’t stick together and start a sugar-coated wrestling match.

Frequently Asked Questions

Mine came out kind of sticky on the outside… did I do something wrong?
Probably not. Sometimes they just need a little more time to set, especially if your kitchen is warm. I’ve had batches that felt tacky at first and were totally fine after another 15 minutes on the counter. And honestly, a little stickiness never stopped anyone from eating them.

Can I make these the night before, or are they better fresh?
You can absolutely make them ahead. They’re great the next day, especially if you keep them in a good airtight container. I do think they’re at their softest the first day, but the flavor doesn’t go anywhere overnight.

My caramel started getting thick before I finished dipping everything — is that normal?
Yep, that happens. Caramel cools fast and gets stubborn when it does. If that happens, I just put the pan back on low heat for a minute and give it a good stir until it loosens up again. No drama.

Do these ever get too hard, like hurt-your-teeth hard?
Not usually, and that’s kind of the beauty of them. The condensed milk keeps the caramel softer than straight melted caramels would be. That said, if they sit in the fridge a long time, they’ll feel firmer at first, but they soften pretty quickly once they’re back on the counter.

I only had mini marshmallows and tried anyway… they’re kind of messy. Is that just how it is?
Pretty much, yes. Minis work, but they’re fussier and love to escape while you’re rolling them. I’ve used them when that’s all I had, and the end result still tasted great, just not quite as neat and tidy. So if they look a little rustic, you’re in good company.

Can I leave the toothpicks in until everything is set? I kept forgetting to pull them out.
You can, and I’ve done that more than once. It’s just easier to remove them while the caramel is still warm so the hole closes up a bit. But if they’ve already set, just twist and pull gently — they’ll come out, promise.

Are these super sweet, or more mellow than they sound?
They are definitely sweet, no pretending otherwise. But the cereal adds a little balance, and that crunch keeps them from feeling heavy. I usually find that one feels satisfying, which is nice… even if I still reach for another later.

From My Kitchen to Yours

These caramel marshmallow Rice Krispie balls aren’t fancy. They don’t try to impress with layers or frosting or complicated steps. They just show up, do their job, and make people happy — which, if you ask me, is exactly what a good dessert should do.

They’re easy enough to make on a whim, sweet enough to feel like a treat, and familiar enough that everyone feels comfortable reaching for one. Or two. Or, let’s be honest, maybe three.

If you make them, I hope they bring a little joy to your table and maybe a few quiet smiles when folks think nobody’s watching and go back for another. And if you put your own spin on them, I’d love to hear about it. Recipes like this are meant to be shared, stories and all.