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These Rice Krispie treats are like no other—made with salted butter, brown sugar, spiced apple cider, dried apples, and toasted marshmallows (plus the classic cereal, of course). They’re extra-gooey, a little toasty, and perfectly sweet, with real apple flavor and a cinnamon-cider caramel swirl. You’re going to love these—fun to make at any age, and the fall treat for Halloween and Thanksgiving snacking.
I’m deep into fall baking this season, and clearly still on my apple kick. I love pumpkin too (promise a sweet pumpkin recipe is coming next week!), but apples are my favorite. I don’t usually go for marshmallow desserts, but I make an exception for a really good Rice Krispies treat—especially in October.
Every year growing up, my mom would make a couple of batches for school parties. One year we even made a giant pumpkin-shaped Rice Krispie “cake” for my cousin’s birthday. It was so fun—and yes, there was a lot of orange food coloring. Different times!
Point is, I love an occasional fall Rice Krispie, and these are so special. The cider-brown-sugar caramel and chewy dried apples bring cozy autumn flavor, and toasting the marshmallows adds that perfect, lightly smoky depth. Best part? They’re incredibly easy. Mix, press, set—then try not to eat the whole pan!
Here are the Ingredients
- salted butter
- dark brown sugar – preferably organic, I swear it makes a difference!
- apple cider – I like to use a cinnamon-spiced/no sugar-added cider
- mini marshmallows – these melt evenly
- brown rice krispies cereal
- dried apple chips/slices – ideally no added sugar and Granny Smith!
- regular marshmallows
Kitchen Tools Needed
Ideally, a large pot, something nice and big that you can mix everything together in. And a baking sheet lined with parchment paper. Plus a good spatula for stirring.
The steps
Step 1: Make the brown-sugar cider caramel
Use salted butter, dark brown sugar, and apple cider (not vinegar). Add everything to your largest pot and bring to a boil over medium heat. Cook, stirring, until slightly thickened, about 5 minutes. Stir in a pinch of flaky sea salt (I always do).
Step 2: Melt in marshmallows, then add cereal + apples
Stir the mini marshmallows into the hot caramel until fully melted and glossy. Fold in the Rice Krispies and the dried apple pieces (I use a 3-oz bag of dried Granny Smiths). It won’t look fancy, but it smells amazing.
Step 3: Toast extra marshmallows
Spread marshmallows on a baking sheet and broil until golden and toasty. Do not walk away—broilers go from white to black in seconds. Gently fold the toasted marshmallows into the cereal mixture; streaks are fine—no need to fully mix.
Step 4: Press and set
Press the mixture into a parchment-lined pan (lightly butter your spatula or hands to prevent sticking). Let it set for at least 30 minutes, then cut into bars. They’ll be extra gooey and a bit messy—that’s the charm.
Looking for easy party desserts? Here are a few ideas:
Chewy Chocolate Peanut Butter Bars
Chocolate Peanut Butter Pretzel Blondies
Homemade Vegan Peanut Butter Twix Bars
Caramel Butter Cake with Fudgy Chocolate Frosting
Retro-Style Chocolate Sheet Cake
Lastly, if you make these Salted Caramel Apple Rice Krispie Treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Caramel Apple Rice Krispie Treats
Servings: 24 bars
Calories Per Serving: 38 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup dark brown sugar
- 1/2 cup apple cider
- 1 teaspoon salt
- 1 bag (10-ounce ) mini marshmallows
- 1 box (12–ounce) Rice Krispies cereal
- 1 bag (3-4 ounces) dried apples, no added sugar
- 1 bag (12-ounce) regular marshmallows
Instructions
- 1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.2. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, then add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark and bubbling, about 5 minutes. Stir in the salt. Turn the heat to low. Add the mini marshmallows and stir until melted, about 5 minutes. Remove from the heat.3. Mix in the cereal and dried apples.4. Arrange the regular marshmallows on a baking sheet. Broil for 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Mix the toasted marshmallows into the cereal. Immediately transfer the mixture to the prepared pan. Spread mixture evenly and pack tightly. Sprinkle with flaky salt.5. Let set, and cool for 30 minutes to an hour. Cut into bars and serve. Store at room temperature in an airtight container for up to 5 days.
This post was originally published on October 17, 2025
I tried making these today. I missed the ingredients that said I needed 2 bags of marshmallows. Eventhough I cooked the sugar/butter/cider long enough, the bars were crumbly and wouldn’t hold together. I put the pan in the oven at 375 degrees for 15 minutes hoping that would stick it together enough. still cooling, so not sure if it worked.
Hi Janet,
So sorry about that! I hope these turn out okay for you! Thanks for trying the recipe!
These were definitely sugar bombs. I didn’t like the toasted marshmallow addition (taste or looks). I think the standard recipe is much better. Easier, prettier, and tastes better. This was just pure sugar and smoke tasting. Of course my kids wouldn’t touch it bc of the “black bugs” in it. Haha. Giving a few stars for effort, but these were pretty much a “no” in my house.
Hi Frannie,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed!
Hi Tieghan,
Could light brown sugar be subbed for the dark brown sugar? Just asking because that’s what I have on hand. If so, what would the flavor difference be?
Thanks!
Hi Crystal,
Yes, you can use light brown sugar:) The dark brown sugar just has a stronger flavor. I hope you love this recipe!
5 stars for flavor, 1 star because my parchment paper caught on fire, 2 for the fact that they didn’t set at all 😩 Sadly this recipe didn’t work for me. May try it again with the cider reduced.
Hi Natalie,
Very sorry to hear this recipe did not turn out for you! Thanks for giving it a try. Let me know if you make them again!
Flavor is delicious…I added some cinnamon to the brown sugar/butter/cider mixture. Also, I would strongly discourage doubling this recipe all at once!! OMG…a glorious mess. I grew up making these treats plain, and would always advise buttering your hands when pressing into the pan. I bought the dried diced apples from Amazon, which I think distributed more evenly, than slices would have. All in all, a great fall treat!!
Hi Linda,
Awesome! I appreciate you trying this recipe and your comment, I’m so glad it was a hit! Happy Halloween!🎃
I’m going to sub chocolate chips for that apples .. hoping they will be good
I hope you love the recipe, Cheryl!
I have to agree with the comment on the low rating being bonkers. These are fantastic! Made them today and my whole family loved them!
Hey Meredith,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
The low rating on this is bonkers. This recipe reinvents a childhood favorite into one of the best fall treats.
Personal preference, I chopped up the apples. But otherwise I didn’t change anything.
Another great recipe to put into rotation.
Hey Elaina,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
Could I use Earth Balance sticks instead of regular butter to make this recipe dairy free? Thanks!
Hi Emily,
So sorry, I am honestly not sure, I have never tried that with this recipe.
Please let me know if I can help in any other way!