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Marshmallow Caramel Crunch Balls

These no-bake Marshmallow Caramel Crunch Balls are a crowd-pleasing treat with a perfect mix of chewy, sticky, and crunchy textures, making them ideal for parties and last-minute desserts.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 30 balls
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups crisp rice cereal Any crisp rice cereal works, fresh is better.
  • 24-30 pieces mini marshmallows Mini marshmallows melt faster; you can use large ones cut in half.
  • 10 ounces soft caramels Use soft, unwrapped caramels for easy melting.
  • 2 tablespoons butter Melts into the caramel for a smooth coating.
  • 2-3 tablespoons cream or milk Helps loosen the caramel.
  • 1 pinch salt Optional, to balance sweetness.
Optional Add-ins
  • 1/2 cup chocolate chips Melt for drizzling over the balls.
  • 1/2 cup chopped peanuts or toffee bits For added crunch.
  • 1/2 cup freeze-dried raspberries For a fruity twist.

Method
 

Preparation
  1. Line a tray with parchment paper.
  2. In a saucepan, melt the caramels with butter and cream over low heat until smooth. Stir in a pinch of salt.
  3. In a large mixing bowl, add the crisp rice cereal.
  4. Toss the mini marshmallows into the warm caramel until coated.
  5. Use a fork to lift a marshmallow, drop it into the cereal, scoop cereal over it, and press to form a ball. Repeat with remaining marshmallows.
  6. If caramel thickens, warm it briefly on low heat.
Chilling
  1. Place the tray in the fridge for 15-20 minutes to set.
  2. Enjoy immediately or store for later.

Notes

Store in an airtight container for 2 days at room temperature or 4-5 days in the fridge. For longer storage, freeze in a zip-top bag for 1-2 months. Thaw at room temperature.