Millionaire’s Caramel Krispie Squares

Name: Millionaire's Caramel Krispie Squares
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Yield: 16 squares
Ingredients: 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))

April 2, 2015 by Jane Saunders 45 Comments

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?

However, once you have stacked them all up and cut into 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.

How to Make Millionaire’s Caramel Krispie Squares

These squares are a fun and easy no bake treat to pull together. It’s a case of creating 3 seperate layers, allowing the preceeding layer to set before moving onto the next.

first of all make the rice krispie layer by melting butter, syrup and marshmallows together and mixing in the rice krispies. Working quickly, tip the mixture into the baking tin and press it firmly down, so that it spreads into all of the corners and you get a compact, level surface. Use either greaseproof paper or a piece of cellophane (from the marshmallow bag) to help negotiate the sticky mixture evenly into the tin
Once the top layer has set, the caramel layer can be prepared. Again, this is a straightforward step. Just tip all ingredients into a medium, heavy-based pan and cook gently until the sugar dissolves, then turn up the heat and bring the caramel to 115C/ 240F (the soft-ball stage). Spread over the krispie base and leave to set
Finally, melt the chocolate and pour over the caramel. Tip the tin gently to get the chocolate to run to the corners. Leave to set

I’ve used milk chocolate, but dark chocolate can be used instead if preferred. Talking of chocolate, recently, I’ve taken to purchasing it in 1kg bags to use for my baking – that way I can ensure I get quality chocolate at a sensible price.

Oh and if you are gluten-free, go ahead and substitute regular rice krispies for a gluten-free variety.

When it comes to slicing, I find that using a warmed knife helps cut through the chocolate without causing it to splinter. Just run the knife under a hot tap and dry on a tea towel before cutting.

More Easter Treats to consider

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 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, red wine, cinnamon and dried fruits all combined and piled into a sweet bake, head over to Lara Metz Nutrition 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 Krispie Squares or a stash of Mini Eggs.

Looking for more no-bake treats?

If you’ve enjoyed this post, please share it – you would make me very happy. Better still, why not show me a photo – post it on Instagram and tag #littlesugarsnaps so I can see it too.