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 hand
ful. 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, 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 Krispie Squares or a stash of Mini Eggs.
Looking for more no-bake treats?
- No Bake Mint Chocolate Fridge Cake
- Rocky Road Rice Krispie Treats
- Salted Caramel Pecan Krispie Treats
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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 20 x 30cm baking tin with deep sides
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