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Millionaire’s Caramel Krispie Squares

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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.

Chunks of Millionaire's Caramel Krispie Squares on wax paper

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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Chocolate and marshmallows - ingredients for Millionaire's Caramel Krispie Squares

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?

A tray of Millionaire's Krispie Squares cut and ready to serve

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.

 Millionaire's Caramel Krispie Squares being cut and removed from the tin

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, 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.

 

 millionaires krispie squares served with cold milk

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. 

5 from 5 votes
Chunks of millionaire's caramel krispie squares on wax paper
Print
Millionaire's Caramel Krispie Squares
Prep Time
30 mins
Cook Time
15 mins
Cooling/ Setting Time
1 hr
Total Time
1 hr 45 mins
 
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.
Course: Baking, Dessert
Cuisine: American
Keyword: caramel, caramel krispie treats, krispie treats, millionaire's krispie squares, millionaires caramel, millionaires shortbread, no bake, rice krispies, traybake
Servings: 16 squares
Author: Jane Saunders | LittleSugarSnaps
Ingredients
For the base:
  • 25g/ 1oz unsalted butter
  • 150g/ 5oz marshmallows
  • 90g/ 3oz rice krispies
For the Caramel
  • 1 x 397g/ 14oz tin condensed milk
  • 110g/ 4oz dark brown sugar
  • 85g/ 3oz unsalted butter
  • 2 tbsp golden syrup
  • Pinch of salt
For the topping:
  • 150-200g milk chocolate (depending how thick you like that top layer)
Instructions
  1. Grease and line the baking tin with baking parchment
  2. 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
  3. Add the cereal and mix until thoroughly coated
  4. 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)
  5. Put all of the caramel ingredients into a heavy based pan set over a medium heat. Stir frequently until the sugar has dissolved
  6. 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
  7. 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
  8. Stir well, then pour over the cooled base. Set aside for at least 2-3 hours to firm up and cool completely
  9. 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).
  10. Keep in an airtight container for up to 3 days
Recipe Notes

The quantities below are sufficient to fill a 20 x 30cm baking tin with deep sides

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Comments

  1. 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.

    Reply

    • 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…

      Reply

  3. 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!

    Reply

    • 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.

      Reply

  7. 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!

    Reply

    • Jane Saunders

      Thanks Jennifer, for your kind comments. I’m intrigued by the espresso addition – may have to google that and try it out.

      Reply

    • 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!

      Reply

  12. 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 🙂

    Reply

  14. 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 😛

    Reply

    • 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.

      Reply

    • Jane Saunders

      I’m with you on the caramel. Thanks for stopping by Kathryn – love the name of your blog by the way 🙂

      Reply

  18. 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?

    Reply

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