Millionaire’s Caramel Krispie Squares are a no-bake twist on classic Millionaire’s Shortbread: layers of marshmallow rice krispie treats, thick caramel and milk chocolate. Stacked up, that’s a real treat.
This week I have a child-teen-adult-everybody friendly treat to share with you. Chocolate. Caramel. Marshmallow. I’ve paired all of these goodies with some Rice Krispies to give you a twist on Millionaire’s shortbread. And yes, these Millionaire’s Caramel Krispie Squares are as sweet and indulgent as the ingredients suggest.
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I’ll happily confess that there’s nothing mind-blowing about each individual layer. It’s fairly obvious really:
- marshmallow Krispie base
- caramel centre
- milk chocolate
Um… exactly how good are all of those individual components sounding right now?
Recently, I’ve taken to purchasing 1kg bags of chocolate to use for my baking – that way I can ensure I get quality chocolate at a sensible price.
However, once you have stacked them all up and cut not so dainty squares, they are even better – an absolute winner, in-fact. I love the thick layer of caramel, which is a prized flavour in our house. I also adore the switch from crumbly biscuit to the chewy textured cereal layer and – bonus – no crumbs.
Served in small portions, these Millionaire’s Caramel Krispie Squares make a pleasing change for anybody less keen on the usual treats at this time of year.
Talking of Easter delicacies, I for one love the kind of Easter food that floats around the UK. Again, nothing out of the ordinary, just spice and fruit packed Hot Cross Buns and Simnel cake. I also have a deep-rooted love for Cadbury’s Mini Eggs, as they remind me of my Gran. She could eat them by the handful. So can I.
Leaving aside my Millionaire’s Caramel Krispie Squares and all the other more obvious festive bakes, today I came across a recipe that I can’t resist sharing with you. It sounds so fantastically original. If, like me, you’re more than vaguely excited by the idea of apples, pomegranate, red wine, cinnamon, dried fruits and saffron all combined, head over to The Gluten Free Canteen for some extraordinary muffins made with Charoset. I’d not heard of Charoset before today. Apparently, it’s a food traditionally eaten at the Passover Seder.
And there we have it – my take on Easter: spice, dried fruits and, for when you’ve had enough of that, anything vaguely chocolate based, especially these Millionaire’s Caramel Krispie Squares or a stash of Mini Eggs.
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- 25g/ 1oz unsalted butter
- 150g/ 5oz marshmallows
- 90g/ 3oz rice krispies
- 1 x 397g/ 14oz tin condensed milk
- 110g/ 4oz dark brown sugar
- 85g/ 3oz unsalted butter
- 2 tbsp golden syrup
- Pinch of salt
- 150-200g milk chocolate (depending how thick you like that top layer)
- Grease and line the baking tin with baking parchment
- Cube the butter and put it, along with the marshmallows, into a heavy based pan set over a medium heat. Stir frequently until everything has melted
- Add the cereal and mix until thoroughly coated
- Working quickly, tip the mixture into the baking tin and, using a piece of baking parchment, press it firmly down, so that it spreads into all of the corners and you get a compact, level surface. Set aside to cool completely (about 30 minutes)
- Put all of the caramel ingredients into a heavy based pan set over a medium heat. Stir frequently until the sugar has dissolved
- Turn up the heat slightly, and allow to boil gently until the temperature reaches 112°C – 115°C (234°F – 240°F). This is the soft ball stage. If you do not have a sugar thermometre, you can test for readiness by dropping a small amount of the caramel into some chilled water - it should form a firm ball that does not flatten when removed from the water, but squishes when squeezed
- Once the caramel is ready, take the pan off the heat and plunge the bottom of it into cold water to stop the cooking process. Set aside and allow to cool for 10 minutes
- Stir well, then pour over the cooled base. Set aside for at least 2-3 hours to firm up and cool completely
- Finally, melt the chocolate and spread over the caramel layer. Allow to cool and set before cutting into squares (tip: if you can be patient, using a warm knife to score through the chocolate helps to stop the chocolate cracking in all directions and gives you neater squares).
- Keep in an airtight container for up to 3 days
The quantities below are sufficient to fill a 23cm/ 9 inch square baking tin with deep sides
<h2>Pin Millionaire’s Caramel Krispie Squares</h2>
Oana
These look so so good. I wish we could find rice krispies here too. Until then, I can only admire and imagine the richness of these treats.
Jane Saunders
Thanks Oana. And there was me thinking that rice krispies could be bought virtually anywhere. Be sure to stock up if you visit the UK…
Thalia @ butter and brioche
That caramel layer is seriously making me drool.. these krispie squares look VERY delicious.
CakePants
These look delicious – such a tasty way to spruce up traditional Rice Krispies treats! I’ll have to keep these in mind the next time I’m running short on time before a potluck!
Jane Saunders
I hope you enjoy them 🙂
Bridget
What is golden syrup? Karo?
Jane Saunders
Hi Bridget. Golden syrup is alternatively known as light treacle (or the amber coloured form of inverted sugar syrup. If you can’t get hold of it where you are, you might try dark corn syrup (Karo or another brand) or a a variety of syrup that is a combination of corn and invert sugars. Hope this helps.
Margaret Pereira
These look amazing. Love your photos! I will pin these to make later and will be sharing on my Facebook page! Came by from the Saucy Saturday link party.
Jane Saunders
Thankyou Margaret.So pleased they hit the spot with you.
Michelle @ Giraffes Can Bake
oh my gosh, I love this idea! Two of the best treats in one, gotta try these! Pinning and sharing for sure!
Stopping by from #SaucySaturdays 🙂
Jane Saunders
Hi there Michelle. Pleased you like them.
Jennifer Stewart
I love millionaire shortbread! It’s a staple at our service league meetings! A girl that comes always puts espresso in hers! I have never tried them with rice krispies! What a great way to add more texture! Thanks for linking up to #SaucySaturdays! I drool every time I see your recipes!
Jane Saunders
Thanks Jennifer, for your kind comments. I’m intrigued by the espresso addition – may have to google that and try it out.
Dan
Is it sweetened condensed milk, or plain condensed milk?
Jane Saunders
Hey Dan. That would be sweetened condensed milk. Thanks for stopping by.
italiangirlcooks
Looks delicious…must make this!
Jane Saunders
Enjoy 😉
Christine | Mid-Life Croissant
I don’t know how I missed these until now. You are making it hard for me to stick to my healthy plan for 2016. Also just wanted to say REALLY nice number of pins on this. Mad props!
Jane Saunders
Thanks Christine. I always have good intentions that tend to fade, without fail, after the first week of January 🙂 I could never go sugar free!
Julie at Hostess At Heart
I love krispie treats, and you raised the bar with this recipe! They would be perfect for any occasion.
Jane Saunders
Thanks Julie!
Naina
I have a pack of rice krispies in my pantry and I am definitely trying these! They look seriously amazing and my munchkin would by nuts about them 🙂
Jane Saunders
Thanks Naina – enjoy them 😉
Meghan | Fox and Briar
Oh my goodness, Jane, these look seriously amazing. I mean, caramel, chocolate and rice krispies?? So many amazing things together, I love it!
Jane Saunders
Thanks Meghan!
swayam
These look to die for Jane!! LOVE them..and you had me at caramel + chocolate! must go get some rice crispies soon. My daughter and her friends would love these, and I would too (especially after midnight when there’s no one to see how many I can finish at one go 😛
Jane Saunders
haha. After midnight is not a place I go too often – maybe that’s for the best.
Jennifer A Stewart
Millionaire Bars are kind of amazing but to add them to the already perfect Rice Krispie Treat> Double wow!! Pinning for summer treats with the kids!
Jane Saunders
Ah, thanks so much, Jennifer.
Sandi (@fearless_dining)
I should not have looked at your post. These are my ultimate favorites since they make a gluten free version of those krispies….Now I am doomed to make these for myself so I can enjoy them 🙂
Jane Saunders
Ah, thanks now Sandi. You may be overjoyed to find out that today I’ve been working up a nifty variation on this recipe.
Kathryn
Oh my that caramel layer looks incredible. So thick and gooey!!
Jane Saunders
I’m with you on the caramel. Thanks for stopping by Kathryn – love the name of your blog by the way 🙂
Mel
I’d love to make these to take to a friend’s birthday party, I reckon they’ll go down a treat so I’ve pinned this. Can i just check; what size and depth of tin did you use please?
Jane Saunders
Hi Mel, I’m so pleased you like this. The quantities listed are sufficient to fill a 9 inch/ 23cm square tin. A tin at least 1.5 inches/ 4 cm deep should be fine.
Mel
That’s great, thanks! 😀