Rice krispies treats with chocolate and caramel
Rice krispies treats with chocolate and caramel are a no-bake twist on classic Millionaire’s Shortbread: layers of marshmallow rice krispies squares, thick caramel and milk chocolate. Stacked up, that’s a real feast.
Servings: 16 squares
Calories: 263kcal
Equipment
- 20x30cm baking tin with deep sides
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
Video
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
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