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You know those recipes that sneak up on you? The ones that sound kind of “meh” on paper but end up completely stealing the show? This Salted Caramel Crackle is that recipe.

I made it one afternoon when my sweet tooth collided with a half-eaten box of Rice Chex and a kitchen that was way too clean for comfort. Ten minutes later, my house smelled like a caramel factory and my fingers were sticky—in the best way. The real shocker? My picky sister-in-law asked for the recipe (and she never eats “snacky stuff”).

Now it’s my go-to for road trips, teacher gifts, cozy weekends, and, let’s be real, random Tuesdays when I want to feel like a domestic goddess with zero effort.

Why This Crackle’s Got a Cult Following

Sweet, salty, buttery perfection in every single bite.
So easy, it’s almost dangerous—no candy thermometer, no stress.
Great for sharing… or hiding from your family in the back of the pantry. Your choice.
Snack, dessert, edible gift—she does it all.
That crunch? Don’t even get me started.

Pantry Staples, Meet Your Moment

Let’s break down the ingredients before we throw them into caramel heaven. Everything here is probably already hanging out in your kitchen.

Rice Chex (4 cups): Light, crisp, and holds onto caramel like a champ.
Rice Krispies (2 cups): Adds that signature “snap” that makes this snack impossible to resist.
Butter (1 cup): Unsalted is best, but salted will work—just pull back on the added salt a smidge.
Brown Sugar (1 cup): I like light brown sugar for a gentle molasses note, but go dark if you’re feeling bold.
Vanilla Extract (2 tsp): Always use the real stuff if you can—it rounds out the flavor.
Cinnamon (1 tsp): Optional, but that little hit of warm spice makes it feel like fall all year long.
Salt (1½ tsp): Don’t skimp here. That salty contrast is what makes it sing.

Swaps & Subs? You bet. Try Corn Chex, Honey Nut Chex, or even broken-up graham crackers. Want it dairy-free? Use vegan butter and double-check your cereals. This recipe plays nice with tweaks.

Step-by-Step: Your Crackle Game Plan

Take a minute to read this through before diving in—it’s quick, but timing matters with caramel. I’ll walk you through it like we’re making it together in your kitchen (and I brought snacks).

1. Preheat That Oven

Set your oven to 350°F and line a large baking sheet with parchment paper. Seriously—use parchment. Unless you enjoy chiseling hardened sugar off a pan. (Been there. Regret it.)

2. Mix Your Dry Goods

Toss your Rice Chex and Rice Krispies into a big ol’ bowl. Give it a quick stir just to mingle the textures. Set it aside while you prep the sauce.

3. Make the Caramel Magic

In a medium saucepan over medium heat, melt your butter. Once it’s fully melted, stir in the brown sugar, vanilla, cinnamon, and salt.

Keep stirring while it heats up—it’ll start to bubble. Once it reaches a boil, set a timer and cook for about 2 to 3 minutes, stirring constantly. You’ll see it thicken and change to a slightly lighter caramel color. That’s your cue to remove it from the heat.

4. Pour and Toss

Immediately pour the hot caramel mixture over your cereal. Now stir like your snack life depends on it. Gently, but with purpose—you want every little nook and cranny coated in that liquid gold.

5. Bake to Perfection

Spread the sticky cereal mixture out on your parchment-lined pan. Try not to clump it up too much. Bake it for 7 to 9 minutes, just long enough to toast the cereal slightly and help the caramel set.

Quick note: Don’t walk away. Caramel’s a diva—turn your back and she’ll burn. Keep your eye on the prize.

6. Cool and Break

Let it cool completely right on the pan. Don’t rush it—you want it crispy and snappy. Once it’s cool, break it up into clusters with your hands or a spatula. Eat a few pieces while you’re at it (chef’s tax).

Give It a Twist: Add-Ons That Make It Fancy

Want to dress it up a little? Go for it! Here are some ideas that’ve worked beautifully in my kitchen:

Chopped pecans or almonds for a little nuttiness
Mini pretzels for that classic sweet-n-salty crunch
Crushed Biscoff cookies (if you know, you know)
Drizzled white or dark chocolate once it cools
A sprinkle of flaky sea salt right before baking—so good it hurts

Storing Your Crackle (If You Somehow Don’t Eat It All)

Let the crackle cool completely, then pop it into an airtight container. It’ll stay fresh and crispy for up to a week, though ours rarely lasts more than 48 hours.

Want to make it ahead? Freeze it! Just store it in a zip-top bag, press out the air, and thaw at room temp when you need a snack rescue.

Let’s Be Snack Buddies

If you end up making this (and I really hope you do), come back and tell me how it turned out. Did you try a fun mix-in? Hide it from your kids? Add extra cinnamon just because?

I love hearing your kitchen stories. And if you snap a pic, tag me on Instagram so I can see your beautiful caramel crackle creations.

Big love and sticky fingers,