Caramel Apple Rice Krispy Treats

Adapted from: Elana Berusch

Yield: 16-ish treats, depending on how you cut ‘em


  • 7 Tbsp (99g) butter
  • 3 Tbsp (60g) caramel sauce*
  • 1 10-ounce bag (283g) Dandies Mini Vanilla Vegan Marshmallows
  • 5 cups (140g) Rice Krispies or other puffed rice cereal
  • 1 cup (85g) dried apples, chopped
  • ¼ cup + 1 Tbsp sprinkles, divided**

*We love Postre Caramels’ Sea Salt Caramel Sauce!

**We used Sprinkle Pop’s Fall Leaves Confetti Sprinkles for an autumny feel.


  1. Grease and line an 8" x 8" pan with wax paper.
  2. In a large pot over medium heat, melt butter. Stirring frequently, cook for 4–5 minutes until butter starts to brown and smell nutty.
  3. Stir in caramel sauce.
  4. Reduce heat to low. Add marshmallows and cook (stirring occasionally) until marshmallows are nearly all melted.
  5. Remove from heat, then quickly mix in Rice Krispies, dried apples, and ¼ cup of sprinkles.
  6. Using wax paper or a buttered spatula, gently and evenly press mixture into prepared pan. Top with remaining 1 Tbsp of sprinkles.
  7. Allow to cool and set at room temperature, about an hour.
  8. Remove from pan by pulling up on the wax paper. Cut into 16 squares.
  9. If all of the treats aren’t devoured on the first day, store at room temperature in a lidded container between layers of wax paper.

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