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.
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
Um… exactly how good are all of those individual components sounding right now though?
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 Chocolate Caramel Rice Krispie Squares
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.
Step 1: Make the Rice Krispie Treats
For this step you will need: marshmallows, butter & rice krispies.
- Begin by greasing the baking tin with butter and lining it with baking parchment
- Next, melt the butter and marshmallows together in a pan
- Mix in the rice krispies
- Working quickly, as 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
I like to use either greaseproof paper or a piece of cellophane (from the marshmallow bag, depending on the type) to help negotiate the sticky mixture evenly into the tin.
Step 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.
- Tip all ingredients into a medium, heavy-based pan and cook gently until the sugar dissolves
- Turn up the heat 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
- 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
- Spread the caramel over the krispie base and leave to set
Step 3: Add the Chocolate Top
This stage is as easy as melting chocolate and pouring it over the top:
- Put the chocolate into a heatproof bowl and melt gently, using either a microwave or a bain-marie
- 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
Some people may prefer to temper their chocolate to produce a wonderful shine on their caramel rice krispie squares. I didn’t, but feel free to do so.
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.
And 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
Can I Make a Gluten Free Version?
These chocolate caramel rice krispie treats can easily be made gluten-free. Simply, swap regular rice krispies for a gluten-free variety.
How to Cut These Bars
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.
Be patient – it may seem a little fiddly, but the resulting squares of chocolate caramel rice krispie treats will be worth the extra 5 minutes of effort.
More Rice Krispie Treats to Try:
- Rocky road rice krispie treats
- Salted caramel rice krispie treats
- Rudolph chocolate rice krispie 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.
Millionaire’s Caramel Krispie Squares
Equipment
- 20x30cm baking tin with deep sides
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
- 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
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.
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…
That caramel layer is seriously making me drool.. these krispie squares look VERY delicious.
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!
I hope you enjoy them 🙂
What is golden syrup? Karo?
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.
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.
Thankyou Margaret.So pleased they hit the spot with you.
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 🙂
Hi there Michelle. Pleased you like them.
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!
Thanks Jennifer, for your kind comments. I’m intrigued by the espresso addition – may have to google that and try it out.
Is it sweetened condensed milk, or plain condensed milk?
Hey Dan. That would be sweetened condensed milk. Thanks for stopping by.
Looks delicious…must make this!
Enjoy 😉
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!
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!
I love krispie treats, and you raised the bar with this recipe! They would be perfect for any occasion.
Thanks Julie!
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 🙂
Thanks Naina – enjoy them 😉
Oh my goodness, Jane, these look seriously amazing. I mean, caramel, chocolate and rice krispies?? So many amazing things together, I love it!
Thanks Meghan!
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 😛
haha. After midnight is not a place I go too often – maybe that’s for the best.
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!
Ah, thanks so much, Jennifer.
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 🙂
Ah, thanks now Sandi. You may be overjoyed to find out that today I’ve been working up a nifty variation on this recipe.
Oh my that caramel layer looks incredible. So thick and gooey!!
I’m with you on the caramel. Thanks for stopping by Kathryn – love the name of your blog by the way 🙂
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?
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.
That’s great, thanks! ?
Absolutely delicious!
Agreed!
These are AMAZING!! So perfect for parties! They never last long
Thanks Nellie. Pleased you are enjoying them.
These sound like a million dollars 😉 Seriously, though I would love to be enjoying these right now. I have saved this recipe for when the kiddos come back from their first day of school. I will win mom of the year.
Oh my goodness gracious! These bars are absolutely perfect!
These look amazing! I’ve made plenty of Rice Krispie treats in my day, but never elevated like this. Pinned so I can make this for an upcoming pot luck meal we’re attending. They’re going to be the hit of the party!
Just made these treats and they turned out perfect! Rich ooey-gooey and delicious. Definitely cut into small squares because of their richness. Thanks for the great recipe.
Thanks so much for the great feedback Susie – I’m so pleased you enjoyed them.
Hi just wondering does the syrup go in marshmallow base or in the caramel. Its states to put in the base in the description but it is on the list of ingredients for the caramel? thanks
Sorry for the confusion Natalie, that’s a typing error – the syrup goes into the caramel, not the base. Hope you enjoy them.