Ingredients

• 4 cups crisp rice cereal (Rice Krispies or similar)
• 1½ cups mini marshmallows
• 1 cup soft caramel candies, unwrapped (or 1 cup jar caramel sauce, warm)
• 2 tbsp heavy cream
• 2 tbsp unsalted butter
• ½ tsp vanilla extract
• ¼ tsp fine sea salt (adjust to taste)

Optional Coatings

• Crushed pretzels
• Chopped peanuts or pecans
• Mini chocolate chips
• Flaky sea salt
• Sprinkles or shredded coconut

Pro tips: Use soft caramels for smooth melting; if using firm caramels, chop them small and give extra low-heat stirring. Warm caramel sauce can substitute — reduce or omit heavy cream in that case.

Instructions — Step by Step

1. Melt the caramel base: In a small saucepan over low heat combine the unwrapped caramel candies, heavy cream, and butter. Stir constantly until the caramels are completely melted and the mixture is smooth and glossy. Remove from heat and stir in vanilla and sea salt.
2. Soften the marshmallows: Add the mini marshmallows to the warm caramel mixture and stir gently. The marshmallows should soften and partially melt, producing a thick, stretchy binder. If the mixture cools and becomes firm, return to very low heat briefly while stirring.
3. Prepare the cereal: Pour the rice cereal into a large mixing bowl. Work quickly for best texture.
4. Combine: Slowly drizzle the warm caramel-marshmallow mixture over the cereal, folding gently with a rubber spatula until the cereal is evenly coated. Avoid overmixing which can crush the cereal and make the balls dense.
5. Shape the balls: Lightly butter or spray your hands. Scoop about 2 tablespoons of mixture and gently roll into compact balls. Place on a parchment-lined baking sheet. If the mixture is sticky, refrigerate 5–10 minutes to firm slightly before shaping.
6. Optional coatings: While slightly warm, roll balls in crushed pretzels, nuts, mini chips, or sprinkle with flaky salt. Press coatings gently so they adhere.
7. Set & store: Refrigerate for 20–30 minutes until set. Store chilled in an airtight container for up to a week or freeze layered between parchment for up to 2 months.

Quick Printable Instructions

1. Melt caramels with cream & butter; stir in vanilla & salt.
2. Stir marshmallows into caramel until softened.
3. Fold caramel-marshmallow into 4 cups cereal. Shape balls (2 tbsp each).
4. Optional: roll in coatings. Chill 20–30 min. Serve chilled.

Methods & Technique Tips

• Low heat is key: Melt caramels slowly to avoid scorching and grainy texture.
• Work quickly: The cereal sets as it cools—assemble and shape while mixture is still pliable.
• Butter your hands: Keeps the mixture from sticking and helps form smoother balls.
• Adjust chewiness: More caramel/heavy cream = softer, chewier balls; less = firmer, crisper texture.
• Clean cuts for freezing: Flash-freeze on a tray before transferring to a bag to keep balls from sticking together.

Serving Suggestions

• Arrange on holiday dessert trays or in mini cupcake liners as edible gifts.
• Pair with coffee or hot chocolate for seasonal cozy vibes.
• Serve alongside fruit for contrast, or offer multiple coatings at a party for variety.