Caramel chocolate rice krispie bars are a rich, chocolatey twist to your average rice krispie treat recipe. A rice krispie bar layer, then caramel and sweetened condensed milk layer, drizzled with a light chocolate topping. Sprinkle a bit of sea salt on the bars to add a savory sweet combo. This is a delicious rice krispie bar dessert recipe!
I was at a wedding this fall that had the most amazing dessert bar. It had a variety of rich, delicious options to choose from. I’m a sucker for any kind of ‘bar’- a rich chocolate dessert bar, especially with sweetened condensed milk in it, is always a favorite of mine. These rice krispie treats caught my eye- I tried one and KNEW I had to try and recreate it the best I could. I had never seen anything like these chocolatey, caramel rice krispie treats so I set out to invent a new recipe; I reviewed so many different recipes online but none were quite like the one I had at the wedding – so I ended up pulling parts of each recipe together to create one that I liked.
3 layers of salted caramel chocolate rice krispie treats
I personally love the 3 different layers and textures of this bar recipe.
Rice Krispie treat bottom: the bottom is your average rice krispie bar recipe.
Caramel Middle: the rich caramel layer is a mixture of caramel, butter and sweetened condensed milk. It is so good.
Chocolate top: the light chocolate frosting/drizzle adds just the perfect touch.
Ingredients
Rice Krispies: I used the “off brand” rice krispies. Use whatever your favorite brand is.
Marshmallows: the mini marshmallows work best, however, I have used the jumbo ones and cut them into smaller pieces when in a pinch.
Butter: this recipe calls for quite a bit of butter- and it’s a necessary ingredient.
Vanilla extract
Sweetened Condensed Milk: this makes the caramel filling sooo good.
Unwrapped caramels – I use the unwrapped caramels bits, but any kind should work.
Chocolate chips- semi sweet chocolate chips for the chocolate layer on top.
sea salt – this is optional, but it tastes great sprinkled on the caramel layer. You could call it a salted caramel rice krispie treat!
Last, but not least, a little bit of milk or cream. Just for the frosting. 1 tablespoon is all you need!
How to make caramel chocolate rice krispie bars
The rice krispie layer:
- Butter a 9×13 baking dish. Add 5 cups of rice krispie ceral in a large bowl.
- melt the butter called for in the recipe in a medium sized sauce pan. Once it is melted, add the marshmallows. Stir until marshmallows are completely melted and creamy.
- Remove from heat and add the vanilla. Next, you will pour the marshmallow mixture onto the rice Krispies you put in a large bowl. Use a spatula to mix the rice Krispies and marshmallow mixture together. I usually end up buttering my hands and mixing it with my hands and then pressing it into
- the baking dish.
Caramel Layer:
- Take the saucepan and add sweetened condensed milk, caramels, and butter. Melt over medium heat until everything is creamy and well mixed. Now take the delicious caramel goodness and pour it over the rice Krispies evenly. Sprinkle sea salt over the caramel layer if you wish. Let the caramel set for about 10 minutes.
Chocolate Topping
- Now for the chocolate topping. In a small saucepan, add 3/4 cup semi-sweet chocolate chips and 2 tbsp of butter. Melt on medium heat, making sure to mix often to prevent burning on the bottom. Once the chocolate chips are melted well, remove from heat and add about 1 tbsp of milk or cream. Stir that well. Then, spread over the caramel mixture. You could also drizzle it over for a prettier touch, but I’m personally not very good at that and end up just using a spatula to spread it over the entire pan of bars.
Storage Instructions
These caramel chocolate rice krispie bars will last for up to 5 days if stored in an airtight container. I do not recommend freezing them.
Substitutions and Variations
I don’t have many ideas for substitutions except to feel free to use your favorite chocolate drizzle recipe in substitution with mine.
You could top with mini m&ms or colorful sprinkles for Christmas, Easter, etc.
More dessert recipes:
I think you will like this recipe for chocolate bars made with sweetened condensed milk if you enjoy these rice krispie treats.
I also think our mint chocolate brownies are a great, rich, dessert recipe.
Follow along for more recipes like these rice krispie treats
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Chocolate Caramel Rice Krispie Bars
Equipment
- 1 large bowl
- 1 9×13 baking dish
- 1 medium sized sauce pan
- measuring and cooking utensils
Ingredients
Rice Krispie Bar Layer
- 5 cups rice krispie cereal
- 5 tbsp butter
- 10 oz bag marshmallows
- 1 tsp vanilla
Caramel Layer
- 14 oz can sweetened condensed milk
- 5 tbsp butter
- 10 oz bag caramel bits or any unwrapped caramel
- sprinkle sea salt optional
Chocolate Topping
- 3/4 cup semi-sweet chocolate chips
- 2 tbsp butter
- 1 tbsp milk or cream
Instructions
Rice Krispie Layer
- butter your greased baking dish. Add rice cereal to a large bowl and set aside.
- In a medium sized sauce pan start melting the butter on medium heat, once that is melted add the marshmallows. Stir and melt until they are fully melted and creamy. Remove from heat and add the vanilla.
- Now pour the marshmallow mix over the rice krispies. Use a spatula to stir the mixture together. I usually end up greasing my hands and mixing it together by hand at the end, then pressing them into the baking dish.
Caramel Layer
- In the medium sauce pan, pour the sweetened condensed milk, butter and caramels into the pan. Heat on medium until it is melted well together.
- Pour over the rice krispie layer and let set for about 10 minutes.
Chocolate Layer
- IN a small/medium sauce pan add the chocolate chips and butter. Being careful to stir often to prevent the chocolate from burning onto the bottom of the pan. Once the butter and chocolate is melted and mixed well- remove from heat and add 1 tbsp milk or cream.
- Now you are ready to add the chocolate – you can drizzle it on if you're good at that. I am not, and end up using a spatula to spread evenly across the pan of bars. Enjoy!
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