Caramel Apple Pie Rice Krispie Treats
Caramel Apple Pie Rice Krispies Treats are a fall twist on the classic no-bake bar. Made with browned butter, apple chips, warm spice, and caramel drizzle, they’re easy, chewy, and great for parties.
Servings: 9 to 16 treats
Ingredients
- 4 cups Rice Krispies cereal
- ½ cup loose honey oat granola (see note)
- 1 cup Golden Grahams cereal
- ½ to ¾ ounce freeze dried apples (see note)
- 1 ounce oven baked apple chips (about ⅔ cup, see note)
- 8 tablespoons unsalted butter (see note)
- 1½ teaspoons apple pie spice , divided
- ¼ teaspoon table salt
- 12 ounces Jet-Puffed miniature marshmallows (10-ounce bag plus 1 cup, 6½ cups total)
- 1 teaspoon vanilla extract
- 5½ ounces Kraft caramel bits (½ of an 11-ounce bag, about a rounded ¾ cup)
- 2 tablespoons heavy cream
Instructions
- Lightly spray an 8x8-inch baking pan with cooking spray. Line the pan with parchment, leaving a 2-inch overhang.
Prep the Add-Ins
- Add the Rice Krispies and granola to a large bowl. Roughly chop the Golden Grahams into small pieces (not crumbs) and add them to the bowl.
- Place the freeze-dried apples in a zip-top bag and crush with a rolling pin to a fine powder; measure ¼ cup and add to the bowl.
- Chop the apple chips into small pieces and add them to the cereal mixture. Stir until everything is evenly combined.
Make the Treats
- In a large pot with a light-colored interior, melt the butter over medium heat. Cook, stirring, until light golden brown and nutty, about 4 to 7 minutes.
- Turn off the heat and stir in salt and 1 teaspoon apple pie spice. Add the marshmallows and stir until about 75% melted and smooth. (The residual heat in the pot should be enough to melt the marshmallows, but if not, you can return the pot to low heat to help them along—do not overheat the marshmallows, or the treats will be tough.)
- Keeping the pot off the heat, add the vanilla and stir until the marshmallow mixture is glossy and smooth. Using a rubber spatula, fold in the cereal mixture until it's evenly coated with the marshmallows.
- Transfer the mixture to the prepared pan and gently press it into an even layer. It will be extremely sticky. Use a butter wrapper or a lightly greased piece of parchment paper to press the mixture, so it doesn't stick to your hands. For the best-textured treats, don't press down too firmly.
- Let the treats stand at room temperature for at least an hour (preferably 2-3 hours) to set.
Make the Caramel Sauce and Serve
- When the treats are cooled, place the caramel bits, heavy cream, and ½ teaspoon apple pie spice (optional, but recommended) in a small saucepan. Melt, stirring, over medium-low heat, until glossy and smooth.
- Lift the treats from the pan using the parchment sling and place them on a cutting board. Cut into 9 or 16 squares and drizzle with the warm caramel sauce, letting it drip down the sides of the bars. Let the caramel set for at least 5 minutes before serving.
Notes
Butter: I like using a European-style butter in my Krispie Treats, such as Kerrygold or Plugra, for its extra-rich flavor. You can also use American-style butter.
Granola: Use a basic cereal-style granola without add-ins like nuts or coconut, such as Great Value Oats & Honey Granola or Bob's Red Mill Honey Oat Granola.
Freeze-Dried Apples: I tested five brands by weight and found that the volume of the crushed powder can vary. Most often, ½ ounce of freeze-dried apples yielded me ¼ cup crushed powder (or a scant ¼ cup), but some brands required closer to ¾ ounce for the same volume. For accuracy, measure by volume after crushing the freeze-dried apples (4 tablespoons powder).
Apple Chips: I use Bare brand "Crispy Reds."
Serving/Storage: The texture of these treats is best the day they're made. If you have leftovers, you can store them in an airtight container at room temperature for 3 days, but their texture will become denser the longer they sit.
Nutrition: Estimate calculated for the batch divided into 16 treats.
Nutrition
Serving: 1treat | Calories: 220kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 135mg | Potassium: 68mg | Fiber: 1g | Sugar: 23g | Vitamin A: 645IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 3mg
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