Rice Krispies Bars with Caramel and Chocolate
Rice Krispie bars with caramel and chocolate are a no-bake twist on classic Millionaire's Shortbread incorporating layers of marshmallow Rice Krispies squares, thick caramel and milk chocolate. All-in-all, these caramel Rice Krispies bars are a real feast.
Servings: 16 squares
Calories: 263kcal
Equipment
- 20x30cm baking tin with deep sides
Ingredients
For the base:
- 30 g Unsalted butter
- 150 g Marshmallows
- 90 g Rice Krispies
For the Caramel
- 397 g Condensed milk
- 110 g Dark brown sugar
- 90 g Unsalted butter
- 2 tablespoons Golden syrup
- Pinch of salt
For the topping:
- 150 g 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.30 g Unsalted butter, 150 g Marshmallows
- Add the Rice Krispies and mix until thoroughly coated.90 g Rice Krispies
- 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 20 minutes).
- Put all of the caramel ingredients into a heavy based pan set over a medium heat. Stir frequently until the sugar has dissolved.397 g Condensed milk, 110 g Dark brown sugar, 90 g Unsalted butter, 2 tablespoons Golden syrup, Pinch of salt
- 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 thermometer, 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.
- When the caramel layer has set, melt the chocolate: Put the chocolate into a heatproof bowl and heat on a mdeium heat in the microwave in short bursts or melt it over a bain-marie.150 g Milk chocolate
- Pour the melted chocolate over the caramel layer. Either tilt the tin to allow the chocolate to spread into the corners or use a palette knife to spread it out.
- Allow the chocolate to set before cutting your bake 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.
Video
Notes
- Melt the marshmallows over 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 Krispies treats.
- Don't use old marshmallows that are starting to dry out: They will not melt as well as they should.
- Classic pink and white marshmallows work far better than any other kind: Avoid the child-focussed versions that often have a sugary coating.
- How to spread the marshmallow mixture easily: Use 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 and work quickly as it soon cools & stiffens up.
- Temper the chocolate: Optional, but it will result in a wonderful shine on your Rice Krispies bars with caramel and chocolate.
- Marble or feather the chocolate top for a polished finish: Use 2 contrasting types of chocolate, such as:
- semi-sweet dark chocolate with feathering of white chocolate.
- milk chocolate with a little dark chocolate marbled through.
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
