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Caramel Marshmallow Treats Recipe
Caramel Marshmallow Treats Recipe photo by Taste of Home

Caramel Marshmallow Treats Recipe

Publisher Photo
I created this candy by combining my husband's favorite cookie recipe and my mom's caramel dip. These sweets really appeal to kids...plus, they can help make them!—Tamara Holschen, Anchor Point, Alaska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:60 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 60 servings

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (14 ounces) caramels
  • 1 cup butter, cubed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Rice Krispies, coarsely crushed
  • 1 package (16 ounces) large marshmallows

Directions

  1. Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
  2. Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set. Yield: 5 dozen.
Originally published as Caramel Marshmallow Treats in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p80

Reviews for Caramel Marshmallow Treats

AVERAGE RATING
   (52)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 16, 2014

"I tried this because of the good reviews but they were sickening sweet. Did not care for them at all. The recipe is really quite expensive to make when you consider the cost of the caramels, milk and rice krispies. Would not make again."

MY REVIEW
Reviewed Dec. 8, 2014

"The combination of soft caramel, marshmallow, and rice cereal is unexpectedly delicious and these treats are super-easy to make! Wonderful!"

MY REVIEW
Reviewed Mar. 31, 2014

"I have made these several times now, co-workers can't get enough! I used a can of Dulce de Leche instead of the sweetened condensed milk and only used a stick and a half of butter. Wrapped each one in wax paper like salt water taffy, worked great. I have put them in the freezer, bring to room temperature before eating. Toppings: Gold Fish crackers in 'brownie' flavor, also in 'french toast' flavor. Put them in a food processor for crumbs. I've also used graham crackers with some coconut thrown in and a few mini chocolate chips. These are especially good roasted over an open flame :) Today I ran out of crumbs to finish off the caramel so I used some 'Great Grains' cereal with oatmeal/raisins and pecans......seriously, you could use anything to dip these in. They're just too much fun and good!"

MY REVIEW
Reviewed Feb. 14, 2014

"Made a batch of these last week and was very pleased with how they turned out. Family and company really enjoyed them, so much so, there were none left! Will definitely be making these again! I used a full teaspoon of vanilla."

MY REVIEW
Reviewed Jan. 5, 2014

"Loved these! They froze well for storage."

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