Description
A decadent twist on classic Rice Krispies treats featuring layers of marshmallow-cereal mixture, salted caramel sauce, and a creamy espresso-infused marshmallow filling. These Salted Caramel Cream Cold Brew Rice Krispies Treats offer a perfect balance of sweet, salty, and coffee flavors, finished with a crunchy vanilla wafer topping.
Ingredients
Coffee Filling
- 2 tablespoons instant espresso powder
- 2 tablespoons sugar
- 2 tablespoons boiling water
- 1 cup marshmallow creme
Cereal Mixture
- 3 tablespoons butter
- 10 ounces marshmallows (about 40 large)
- 1 tablespoon vanilla extract
- 6 cups Rice Krispies cereal
Assembly
- 1 cup salted caramel topping, divided
- 18 vanilla wafers, coarsely crushed, divided
Instructions
- Make the coffee filling: Grease an 11x7-inch baking dish and set aside. In a large bowl, combine instant espresso powder, sugar, and boiling water. Use a hand mixer to whip the mixture for 3-4 minutes until it becomes thick, foamy, and light brown. Mix in the marshmallow creme until smooth. Set aside.
- Make the cereal mixture: Melt butter in a large pot over medium-low heat. Add marshmallows and vanilla extract, stirring constantly until marshmallows are melted and the mixture is smooth, about 2-3 minutes. Remove from heat and stir in Rice Krispies cereal until fully coated.
- Create the base layer: Spoon half of the marshmallow-cereal mixture into the greased baking dish. Press down firmly with buttered hands to form an even layer.
- Add the filling: Drizzle 3/4 cup of caramel sauce evenly over the cereal base. Spread the coffee-marshmallow fluff mixture over the caramel layer. Sprinkle approximately 12 of the crushed vanilla wafers over the fluff.
- Finish the treats: Spoon the remaining marshmallow-cereal mixture over the filling and press down firmly with buttered fingers to create an even top layer. Drizzle the remaining caramel sauce over the top. Finally, sprinkle the remaining crushed vanilla wafers evenly.
- Cool and serve: Allow the treats to cool completely in the pan to set. Once cooled, slice into 12 bars and enjoy.
Notes
- Use cooking spray or butter wrappers to grease the pan for easy removal.
- If large marshmallows aren’t available, substitute with 5-1/2 cups miniature marshmallows.
- Press the cereal mixture firmly when layering to ensure bars hold together well.
- For stronger coffee flavor, adjust espresso powder quantity to taste.
- Store bars in an airtight container at room temperature for up to 3 days.
