Salted Caramel Krispie Treats


  • 1 Pack Salted Caramel & Dark Chocolate Cookie Dough, at room temperature
  • 70g Kellogg’s Rice Krispies Cereal
  • 70g Popcorn Shed Salted Caramel Popcorn, for inner layer
  • 10g leftover popcorn for the topping
  • 100g white chocolate chips
  • 10g / 1 spoon  salted caramel sauce
  • 10g / 1 spoon  salted butter
  • 250g marshmallows
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 160ºC (140ºC fan) Gas 3. Line a 15 cm  square tin with parchment paper.
  2. Bring together the cookie dough balls to form one large ball.
  3. Add the dough to the lined tin.
  4. Bake in the oven for 15 minutes. Once ready, remove from the oven and let it cool.
  5. In a large saucepan, melt butter over low heat. Add vanilla extract, marshmallows and stir until completely melted. Remove from heat.
  6. Add Kellogg’s Rice Krispies and popcorn to the mix and stir until well coated.
  7. Using spatula evenly press mixture over the cookie dough base. Refrigerate. Cut into squares.
  8. Remove from the fridge 10 minutes before slicing. Use a very sharp knife to cut into 9 bars.
  9. Melt the white chocolate.
  10. Cover the top of the bars, dipping them in the melted white chocolate.
  11. Add leftover popcorn to the white chocolate. Place them on top of the bars with a spoon.
  12. Drizzle salted caramel sauce over the bars.
  13. Store in an airtight container for no more than three days.