Treat yourself to these easy, no-bake Caramel Marshmallow Rice Krispie Balls! A macro-friendly, guilt-free dessert that combines gooey marshmallows, crunchy cereal, and rich caramel drizzle for the ultimate sweet tooth fix.
Caramel Marshmallow Rice Krispie Balls
Prep time: 15 minutes
Chill time: 20 minutes
Yield: 12-15 balls
Ingredients
For the Crispy Balls:
4 cups Crisp rice cereal (like Rice Krispies)
3 cups Mini marshmallows (divided)
2 tbsp Light butter or coconut oil
1 tsp Vanilla extract
A pinch of sea salt
For the Caramel Drizzle & Topping:
¼ cup Sugar-free or low-calorie caramel sauce
1 tbsp Toasted sesame seeds (for that gourmet look!)
Instructions
Melt the Base: In a large non-stick pot, melt the butter over low heat. Add 2 cups of the mini marshmallows, stirring constantly until completely melted and smooth. Remove from heat and stir in the vanilla extract and a pinch of sea salt.
Mix it Up: Immediately fold in the crisp rice cereal and the remaining 1 cup of mini marshmallows (leaving these whole creates pockets of gooey marshmallow throughout the balls).
Shape: Let the mixture cool for 2–3 minutes so it's safe to handle. Lightly grease your hands with cooking spray. Scoop out a handful of the mixture and press firmly to form tight, compact balls. Place them on a baking sheet lined with parchment paper.
The Gourmet Touch: Drizzle the caramel sauce generously over the top of the balls. Sprinkle with toasted sesame seeds for a beautiful visual contrast and a subtle, nutty crunch.
Set and Serve: Place the baking sheet in the fridge for about 20 minutes to let them firm up. Serve immediately or store in an airtight container.
Pro Tip: If the mixture gets too sticky while shaping, just re-grease your hands with a tiny bit of water or cooking spray. Pressing them firmly ensures they hold their shape perfectly when picked up!
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