This recipe makes chocolate caramel rice krispie squares also known as caramel rice krispie treats that are topped with chocolate. If you love chocolate rice krispies then you’ll this delicious variation.
These caramel rice krispie treats are so good and perfect to enjoy for breakfast or as an after dinner dessert.
The combination of chocolate and caramel go so well together and also go great with the chewy crispy texture of the treats. I also top the chocolate with some sea salt flakes which also gives these caramel rice krispie treats a lovely flavour.
This caramel rice krispie treats recipe is quick and easy so you can have these delicious treats ready in no time.
Another good thing about this rice krispie squares recipe is that there is no baking involved so the recipe is hassle-free. These caramel rice krispie treats last for ages and freeze well so you make a batch and freeze them so you have them to hand when in need of a quick sweet treat.
Ingredients for Caramel Rice Krispie Treats
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Butter - use unsalted butter or use salted butter and omit the salt.
- Sugar – I use light brown sugar. You can also use light muscovado sugar.
- Syrup - use golden syrup.
- Salt – I use fine sea salt.
- Condensed milk – I use sweetened condensed milk to make the caramel.
- Rice Krispies – or any puffed rice
- Chocolate – I use a combination of milk and dark chocolate to top the caramel rice krispie bars.
- Sea salt flakes – optional to top chocolate.
How to Make Caramel Rice Krispie Treats
1. Line an 8 x 8-inch square tin with baking paper and set aside. Add the butter, brown sugar, golden syrup and salt to a medium sized pan and place on a medium heat. Continuously stir the mixture while the butter melts. Once the butter melts, add the condensed milk and continue to stir until the mixture begins to bubble and then thicken. This takes around 12 - 13 minutes.
2. Remove the pan from the heat then pour the rice krispies into a large bowl. Pour in the caramel and combine well to coat the rice krispies. Add the caramel rice krispies to a baking tin and use a palette to spread and smooth the mixture in the tin. Ensure it is tightly packed in the tin then set the tin aside.
3. Add the chocolate to a microwaveable bowl and melt at 25 seconds increments. Once melted, pour the chocolate onto the caramel rice krispies and use a palette knife to spread the chocolate evenly.
4. Set aside for 15 minutes to cool the tin which will be warm from the caramel then place the tin in fridge for 1 - 2 hours. Once set, cut into 16 squares.
Nutrition
Nutrition based on 1 serving - Calories: 225kcal | Fat: 9.8g | Saturates: 6.2g | Carbs: 30.7g | Sugar: 25.7g | Fibre: 0.2g | Protein: 3.0g | Salt: 0.19g.
Storage
Store these caramel rice krispie squares in an airtight container and store in the fridge for up to 7 days.
They can also last in the freezer for up to 3 months. Thaw them at room temperature before consuming.
Recipes You May Like!
- Caramel Shortbread Bars (Millionaires Shortbread)
- Caramelised Biscuit (Biscoff) Traybake Cake
- Easy Homemade Salted Caramel Recipe
Caramel Rice Krispie Bars
Ingredients
- 85g unsalted butter
- 100g soft light brown sugar
- 1 tablespoon golden syrup
- ¼ teaspoon salt
- 397g condensed milk (1 tin)
- 100g rice krispies
- 150g chocolate - milk or dark (good quality)
- 1 teaspoon sea salt flakes (opnional)
Instructions
- Line an 8 x 8-inch square tin with baking paper and set aside. Add the butter, brown sugar, golden syrup and salt to a medium sized pan and place on a medium heat. Continuously stir the mixture while the butter melts. Once the butter melts, add the condensed milk and continue to stir until the mixture begins to bubble and then thicken. This takes around 12 - 13 minutes.
- Remove the pan from the heat then pour the rice krispies into a large bowl. Pour in the caramel and combine well to coat the rice krispies. Add the caramel rice krispies to a baking tin and use a palette to spread and smooth the mixture in the tin. Ensure it is tightly packed in the tin then set the tin aside.
- Add the chocolate to a microwaveable bowl and melt at 25 seconds increments. Once melted, pour the chocolate onto the caramel rice krispies and use a palette knife to spread the chocolate evenly.
- Set aside for 15 minutes to cool the tin which will be warm from the caramel then place the tin in fridge for 1 - 2 hours. Once set, cut into 16 squares.
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