Chocolate Caramel Rice Krispie Treats

Chocolate caramel rice krispie treats are a no-bake twist on classic Millionaire’s Shortbread: layers of marshmallow rice krispie squares, thick caramel and milk chocolate. Stacked up, that’s a real feast.

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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 chocolate caramel rice krispie treats are as sweet and indulgent as the name suggest.

Why This Recipe is Worth Making

I’ll happily confess that there’s nothing mind-blowing about each individual layer of these caramel rice krispie treats. It’s fairly obvious really:

• marshmallow rice krispie base
• caramel centre
• milk chocolate topping

But each layer is easy to make and once you have stacked them all up and cut not so dainty squares out, they turn into an absolute winner combination.

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!

If you’re after a more straightforward milk chocolate treat take a look at my Dairy Milk Chocolate cake. It’s wonderful.

Ingredients

The ingredients for these caramel rice krispie treats are straightforward and easy to obtain.

My advice is to pick up fresh marshmallows and also ensure your cereal is not stale. Using sub-par ingredients that are past their best is not a good idea.

Step by Step Instructions

These caramel rice krispie treats are a fun and easy no-bake snack to pull together. It’s a case of stacking up 3 separate layers, allowing the preceding layer to set before moving onto the next.

Stage 1: Make the Base Layer

For this step you will need: marshmallows, butter & rice krispies.

Step 1: Begin by greasing the baking tin with butter and lining it with baking parchment.

Step 2: Melt the butter and marshmallows together in a pan.

Step 3: Mix in the rice krispies and, working quickly (the mixture does set rapidly) 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.

Stage 2: Make the Caramel Layer

The bottom layer does not take long to set – give it 20 minutes. Once set, the caramel layer can be prepared. Ingredients needed are: condensed milk, brown sugar, butter, golden syrup (corn syrup) and a pinch of salt.

Step 1: Tip all ingredients into a medium, heavy-based pan and cook gently until the sugar dissolves, then turn up the heat slightly and bring the caramel to 115C/ 240F (the soft-ball stage).

I use a Thermapen digital food thermometer to ensure the right temperature is reached.

Step 2: Plunge the base of the pan into cold water to stop the cooking process, then set aside to allow the caramel to cool for 5-10 minutes

Step 3: Spread the caramel over the krispie base and leave to set

Stage 3: Add the Chocolate Top

This stage is as easy as melting chocolate and pouring it over the top:

Step 1: Put the chocolate into a heatproof bowl and melt gently, using either a microwave or a bain-marie.

Step 2: When fully melted, pour the chocolate over the caramel. Tip the tin gently to get the chocolate to run to the corners or use a palette knife to spread it out. Leave it to set.

You may prefer to temper the chocolate in order to produce a wonderful shine on these caramel rice krispie squares. I didn’t, but feel free to do so.

Expert Tips

• Melt the marshmallows over no more than a low-moderate heat. Slow and steady wins the race here – turning the heat up to high for a faster melt results in tough rice krispie treats
• Don’t use old marshmallows that are starting to dry out. They will not melt as well as they should
• And talking of marshmallows, stick with a brand you trust. Classic pink and white ones work far better than any other kind. Especially the child-focussed versions that often have a sugary coating – avoid those at all costs
• I like to use either greaseproof paper, wax paper or a piece of cellophane (from the marshmallow bag, depending on the type) to help negotiate the sticky mixture evenly into the tin
• I’ve used milk chocolate for the topping, but dark chocolate can be used instead if preferred. White chocolate, however, may just prove a little too sweet alongside the other layers
• Of course, it’s possible to marble or feather the top using 2 contrasting types of chocolate. Try
  • semi-sweet dark chocolate with feathering of white chocolate
  • or go for milk chocolate with a little dark chocolate marbled through

Frequently Asked Questions

More Child Friendly Treats to Try:

• Australian Crunchie (Coconut Chocolate Slice)
• Mint Chocolate Fridge Cake (no-bake)
• Easy Vanilla Malt Cupcakes
• Custard Creams Biscuits with a Jammie Centre
• Easy Raspberry Brownies

Or for other crowd-pleasing squares and bars take a flick through my easy traybake recipe collection.

If you’ve enjoyed this recipe, please leave a rating or comment below – 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.

Millionaire’s Chocolate Caramel Rice Krispie Treats

Jane Saunders

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.

5 from 13 votes

Print Pin Rate

Course: Baking, Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 15 minutes

Cooling/ Setting Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 16 squares

Calories: 263kcal

Equipment

• ▢
  20x30cm baking tin with deep sides

Cook ModePrevent your screen from going dark

Ingredients

For the base:

• ▢ 30 g/ 1 oz unsalted butter
• ▢ 150 g/ 5 oz marshmallows
• ▢ 90 g/ 3 oz rice krispies

For the Caramel

• ▢ 1 x 397 g/ 14oz tin condensed milk
• ▢ 110 g/ 4oz dark brown sugar
• ▢ 90 g/ 3oz unsalted butter
• ▢ 2 tablespoon golden syrup
• ▢ Pinch of salt

For the topping:

• ▢ 150 g/ 5 oz milk chocolate Use 200g for a slightly thicker layer

Instructions

• 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 2 days

Notes

Cooking Tips

• Melt the marshmallows over no more than a moderate heat. Slow and steady wins the race here – turning the heat up to high for a faster melt results in tough rice krispie treats
• Don’t use old marshmallows that are starting to dry out. They will not melt as ell as they should
• And talking of marshmallows, stick with a brand you trust. Classic pink and white ones work far better than any other kind, especially to child-focussed versions that often have a sugary coating. Avoid those at all costs
• Do not use margarine in place of the butter. Margarine has a higher water content that butter, which can wreak havoc with the final texture of the base in rice krispie treats
• Make them gluten-free by using gluten-free cereal
• I like to use either greaseproof paper, wax paper or a piece of cellophane (from the marshmallow bag, depending on the type) to help negotiate the sticky mixture evenly into the tin
• I’ve used milk chocolate, but dark chocolate can be used instead if preferred. White chocolate, however, may just prove a little too sweet alongside the other layers
• It’s possible to marble or feather the top using 2 contrasting types of chocolate
• To slice neat squares, use a warmed knife to help 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
• Eat as soon as possible and within 2 days. The base starts to go stale after this time

 

Nutrition Per Serving (Approximate)

Calories:263kcal | Carbohydrates:41g | Protein:3g | Fat:11g | Saturated Fat:7g | Cholesterol:23mg | Sodium:73mg | Potassium:136mg | Fiber:1g | Sugar:33g | Vitamin A:612IU | Vitamin C:4mg | Calcium:80mg | Iron:2mg

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