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Caramel Chocolate Rice Krispies

After remaking my millionaire bars last week, my brain got a little bit hyperfocused and I started thinking about caramel chocolate EVERYTHING. One thing led to another, including these caramel chocolate rice krispies!

They’re essentially millionaire rice krispies, and they’re made with gooey, marshmallow-packed rice krispie treats, thick layers of buttery caramel, and decadent dark chocolate ganache.

image of caramel chocolate rice krispies that have been cut to show their layers of caramel and chocolate ganache

How to Make These Caramel Chocolate Rice Krispie Treats

Let’s walk through this recipe together to make sure these caramel chocolate rice krispies turn out as amazing as possible.

Before we get started, prepare an 8×8-inch pan by lining and greasing it. Things get sticky fast so doing this first is important.

If you don’t have a pan that size, you can also use a 9-inch square pan (but the bars will be a bit thinner) or an 8-inch or 9-inch round cake pan. Set aside.

Step 1: Make the Rice Krispie Base

In a large pot melt 1/2 cup of butter. Use a larger pot than you might think you’d need because you’ll be mixing all the cereal into this pot.

Once the butter is melted, turn the heat to low and mix in 10 oz. of marshmallows.

Stir with a rubber spatula until they’re completely smooth. Then add in the vanilla extract and salt.

image of marshmallows and butter that have been melted down

Remove the pot from the stove and add half the cereal. Fold the mixture together with a rubber spatula. Once combined, fold in the rest of the cereal.

image puffed rice cereal being poured into a pot of melted marshmallows and butter

The cereal should be fully coated with the marshmallow mixture.

Once the cereal is mixed in, I like to stir in an additional cup of mini marshmallows.

image of rice krispie treats being made in a dutch oven

This is optional but I feel like it gives the rice krispies an added bit of texture.

Quickly scoop the mixture into the prepared pan. Use a rubber spatula to gently press the mixture into an even layer. Set aside to cool.

image of rice krispie treats that have been made in an 8 inch square metal pan

Step 2: Make the Caramel

Next, it’s time to tackle the caramel. Heat the sweetened condensed milk, butter, brown sugar, light corn syrup, and salt over medium heat in a heavy saucepan.  

image of ingredients being whisked together over a stove top to make a thick caramel topping

Stir frequently and let the mixture come to a gentle boil. Once this happens, turn the heat down to low, and let the caramel simmer.

image of thick caramel being cooked down on a stovetop while being stirred with a whisk

Continue to stir frequently until the mixture thickens and becomes a medium caramel color (this usually takes me about 5-7 minutes).  Remove from the heat and stir in the vanilla extract.

Pour the caramel on top of the rice krispie treats and smooth into an even layer. Then place the pan in the fridge for 20 minutes or the freezer for 10 minutes to help the caramel set before we add the warm chocolate ganache.

If you make this in advance, cover the bowl and store the caramel at room temperature overnight or in the fridge for up to a week.

image of thick caramel filling cooled before being added to millionaire shortbread cookies

If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Step 3: Make the Chocolate Ganache

The last step is to make the decadent dark chocolate ganache.

Add the heavy cream into a medium-sized bowl and heat it until it just begins to bubble. This can be done in either the microwave (this takes me about 45-60 seconds in my microwave) or a double boiler.

Then pour in the dark chocolate and let the mixture sit for a minute.

image of spreadable dark chocolate ganache being mixed together

After a minute the chocolate should be softened.

Stir until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren’t fully melted, heat the mixture again for 15 seconds and stir until smooth.

Then mix in the unsalted butter, corn syrup, and fine salt.

image of chocolate ganache being mixed together in a glass bowl with a whisk

Remove the chilled rice krispies from the fridge or freezer and pour the ganache on top of the caramel. Smooth into an even layer, then set aside to let the ganache cool and set.

image of chocolate caramel rice krispies

If you need to make this topping in advance, it can be covered and stored in the fridge for up to a month.

Caramel Chocolate Rice Krispies – Swaps & Substitutions

  • Rice Krispie Cereal – Any type of puffed rice cereal will work in this recipe! I usually use classic Rice Krispies, but sometimes I use Cocoa Krispies or other cereal flavors to mix things up.
  • Marshmallows – I usually use large marshmallows to make these rice krispie treats because they’re the easiest to find, but mini marshmallows would work too, and actually melt down more easily!
  • Light Brown Sugar – I prefer using light brown sugar to make the caramel, but you can also use dark brown sugar.
  • Light Corn Syrup – Using a bit of corn syrup in the caramel and ganache gives them a glossy, silky smooth consistency. However, it can be omitted from both recipes if needed.
  • Dark Chocolate – I love using dark or semi-sweet chocolate to make the ganache topping. If you want to use milk chocolate to make the ganache, use 1/2 cup of heavy cream, 1 1/4 cups milk chocolate, and 1 Tbsp of butter.
image of caramel chocolate rice krispies that are ready to be cut

How Many Bars Does This Recipe Make?

This recipe makes about 16, 2×2-inch rice krispie treats. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe card below.

image of caramel chocolate rice krispies that have been cut to show their layers of caramel and chocolate ganache

A double batch can be made in a 9×13-inch pan, and a half batch can be made in a loaf pan.

Tips for Making the Best Caramel Chocolate Rice Krispie Treats

  • Prepare your pan before you melt the butter! Things will get sticky quickly.
  • Mini marshmallows meltdown more quickly. I recommend using them if you can find them.
  • Add the rice krispies in two additions. This will make it easier to mix together.
  • Let the rice krispies cool fully before topping them with caramel and ganache.
  • Let your bars cool in the fridge for at least 15 minutes before cutting and serving to make them easier to cut.
  • Use a sharp knife to get clean slices, and wipe the blade as needed after each cut.

Making These Chocolate Caramel Rice Krispie Treats in Advance

You can make these treats in advance! These rice krispie treats can be stored at room temperature for up to 2 days in an airtight container, or the fridge for up to 5 days.

You can also freeze them in an airtight container for up to six weeks.

image of a caramel chocolate rice krispie that's been bitten into to show how chewy and soft it is

Let Me Know What You Think!

If you try this recipe for caramel chocolate rice krispie treats, I’d love to hear what you think of it! Let me know your thoughts by sharing a comment and rating below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your delicious creations on social media!

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Yield: 16

Caramel Chocolate Rice Krispie Treats

image of caramel chocolate rice krispies that have been cut to show their layers of caramel and chocolate ganache

These caramel chocolate rice krispies are made with gooey rice krispie treats and thick layers of buttery caramel & dark chocolate ganache.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes

Ingredients

Rice Krispie Treats

  • 1/2 cup unsalted butter (113g)
  • 10 oz. bag regular or mini marshmallows (285g)
  • 1 Tbsp vanilla extract (12g)
  • 1/4 tsp fine salt (1g)
  • 6 cups puffed rice cereal (160g)
  • 1 cup mini marshmallows, optional
  • Non-stick cooking spray, as needed

Caramel Topping

  • 2/3 cup (half a 14 oz. can) sweetened condensed milk (200g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/4 cup unsalted butter (56g)
  • 2 Tbsp light corn syrup (30g)
  • 1/2 tsp fine salt (3g)
  • 1 tsp vanilla extract (4g)

Chocolate Ganache Topping

  • 3/4 cup + 3 Tbsp heavy cream (225g)
  • 1 1/4 cups dark (60-65% cocoa) chocolate chips (220g)
  • 3 Tbsp unsalted butter, room temperature (45g)
  • 1 Tbsp corn syrup - optional (20g)
  • 1/4 tsp fine salt (2g)

Garnish - Optional

Equipment / Tools Needed

  • 8x8-inch square pan
  • Parchment paper or silpat mats
  • Rubber spatula
  • Large saucepan or dutch oven

Instructions

Rice Krispies

  1. Grease and line a square, 8-inch pan with parchment paper. If you don't have that size of pan, you can also use a 9-inch square pan or an 8-inch or 9-inch round cake pan. Set aside.
  2. In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
  3. Reduce the heat to low and stir in 10 oz. of marshmallows with a rubber spatula. Once the marshmallows have melted and are smooth, turn the heat off. Mix in 1 Tbsp vanilla and 1/4 tsp salt.
  4. Remove the pot from the stove and stir in 6 cups of puffed rice cereal in two additions. Stir until the cereal is fully coated. If desired, mix in 1 cup of additional mini marshmallows at this stage.
  5. Quickly scoop the mixture into the prepared pan. Use a rubber spatula to gently press the mixture into an even layer.

Caramel Topping

  1. Next, we make the caramel topping. Heat 2/3 cup sweetened condensed milk, 1/4 cup packed light brown sugar, 1/4 cup butter, 2 Tbsp light corn syrup, and 1/2 tsp fine salt over medium heat in a heavy saucepan.
  2. Stir frequently and cook the mixture until it just begins to bubble (if you have and are using a candy thermometer, cook until the mixture hits 212 F/ 100 C). It will start bubbling up on the sides of the pan first. Once this happens, turn the heat down to low to let the caramel simmer.
  3. Continue to stir frequently until the mixture thickens and becomes a medium caramel color (this usually takes me about 5-7 minutes).  Remove from the heat and stir in 1 tsp vanilla extract.
  4. Pour the caramel on top of the rice krispie treats and smooth into an even layer. If you want a more textured look like mine, let the caramel cool to room temperature before spreading it on top of the rice krispies.
  5. Place the pan in the fridge for 20 minutes or the freezer for 10 minutes to help the caramel set before we add the warm chocolate ganache. If you make the caramel in advance, cover the bowl and store it at room temperature overnight or in the fridge for up to a week. If you refrigerate the caramel, heat it in the microwave in short 15-second intervals until it reaches room temperature and is a more workable consistency.

Chocolate Ganache Topping

  1. The last component of these rice krispies is the decadent dark chocolate ganache! If you need to make the ganache in advance, it can be covered and stored in the fridge for up to a month. Heat 3/4 cup + 3 Tbsp of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
  2. Gently pour 1 1/4 cups of dark chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream, and 2 cups milk chocolate (350g).
  3. Stir slowly until the cream and chocolate are combined and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
  4. Mix in 3 Tbsp of unsalted butter, 1 Tbsp of corn syrup, and 1/4 tsp fine salt until combined.
  5. Remove the chilled rice krispies from the fridge or freezer and pour the ganache on top of the caramel. Smooth into an even layer, then set aside to let the ganache cool and set. If you want a more textured look like mine, let the ganache cool to room temperature before spreading it on top of the caramel.
  6. Add a sprinkle of flakey sea salt on top of the ganache, then enjoy! These bars can be stored at room temperature in an airtight container for up to 2 days, or in the fridge for up to 5 days.

Notes

Ingredient Swaps & Substitutions

For a detailed list of ingredient swaps and substitutions that can be made in this recipe, please refer to the "swaps and substitutions" section above.

Making These Millionaire Rice Krispies in Advance

These bars can be stored at room temperature in an airtight for up to 2 days, or in the fridge for up to 5 days.

You can also freeze these bars for up to 6 weeks in an airtight container.

Doubling this Recipe

This recipe makes about 16, 2x2-inch rice krispie treats. If you want to halve or double this recipe, go for it! Simply adjust the ingredients and follow the directions in the recipe card above.

A double batch can be made in a 9x13-inch pan, and a half batch can be made in a loaf pan.

Tips for Making the Best Caramel Chocolate Rice Krispies

  • Prepare your pan before you start to make the rice krispies! Things will get sticky quickly.
  • If you want to use milk chocolate to make the ganache, use 1/2 cup (120g) of heavy cream, and 2 cups milk chocolate (350g) in place of the dark chocolate and heavy cream that the recipe calls for.
  • Mini marshmallows melt down more quickly. I recommend using them if you can find them.
  • Add the rice krispies in two additions to make it easier to mix.
  • If the butter doesn't get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high of a temperature), don't worry! You can gradually stir the butter into the caramel as it cools and it will come together once it reaches room temperature. It won't be quite as smooth as normal, but it will still taste great!
  • Let the treats chill in the fridge for 15 minutes before cutting and serving to get nice, clean cuts.
  • Use a sharp knife to get clean slices, and wipe the blade as needed after each cut.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 312Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 33mgSodium 183mgCarbohydrates 41gFiber 1gSugar 29gProtein 2g

Carolyn Wilson

Sunday 2nd of June 2024

These are a hit! Love this recipe! I scarped the caramel out of the pot. It was delicious!

Chelsweets

Tuesday 4th of June 2024

Omg YESSSS!! I am obsessed with this recipe too, I'm so happy you share my enthusiasm for it!! :) Thank you for sharing Carolyn!

Leah

Saturday 25th of May 2024

I’ve made these twice so far and everyone always loves them! Its a quick and delicious sweet treat

Chelsweets

Sunday 26th of May 2024

Love that Leah :) Thank you for sharing!!

Karen

Wednesday 8th of May 2024

I always add peanut butter to my Krispys, soo good!

Matt

Wednesday 15th of May 2024

@Karen, how much would you add to these?

Chelsweets

Monday 13th of May 2024

That sounds so good Karen!! I need to try it next time I make these!! :)

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