Caramel Chocolate Rice Krispie Treats
These caramel chocolate rice krispies are made with gooey rice krispie treats and thick layers of buttery caramel & dark chocolate ganache.
Servings: 16
Calories: 312kcal
Equipment
Ingredients
Rice Krispie Treats
- 1/2 cup unsalted butter 113g
- 10 oz. bag regular or mini marshmallows 285g
- 1 Tbsp vanilla extract or vanilla bean paste 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 or 7 oz. 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 or vanilla bean paste 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 light corn syrup - optional 20g
- 1/4 tsp fine salt 2g
Garnish - Optional
Instructions
Rice Krispies
- 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.
- In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
- 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.
- 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.
- Quickly scoop the mixture into the prepared pan. Use a rubber spatula to gently press the mixture into an even layer.
Caramel Topping
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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).
- 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.
- Mix in 3 Tbsp of unsalted butter, 1 Tbsp of corn syrup, and 1/4 tsp fine salt until combined.
- 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.
- 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.
Video
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 container 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 of 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 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
Serving: 1 | Calories: 312kcal | Carbohydrates: 41g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 183mg | Fiber: 1g | Sugar: 29g