Caramel Chocolate Rice Krispie Treats
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These Caramel Chocolate Rice Krispie Treats take your classic recipe to the next level of indulgence. It starts with your basic Rice Krispie treat, but with a twist—whole marshmallows are added to the base, giving it an extra gooey, chewy texture.
Then comes the real magic: a luxurious layer of homemade caramel that’s rich, buttery, and melts in your mouth. As if that weren’t decadent enough, the treat is finished off with a smooth and velvety chocolate ganache made with dark chocolate chips. This adds just the right balance of sweetness and a slight bitterness to complement the caramel.
Each bite delivers a mix of crunchy cereal, soft marshmallows, rich caramel, and decadent chocolate, making these the ultimate dessert bar that will impress at any gathering. These treats are perfect for elevating a childhood favorite into something truly special.
Ingredients to Make Caramel Chocolate Rice Krispie Treats
- BUTTER
- MINIATURE MARSHMALLOWS
- VANILLA EXTRACT
- RICE KRISPIES CEREAL
- BROWN SUGAR
- LIGHT CORN SYRUP
- HEAVY CREAM
- DARK CHOCOLATE CHIPS
How to Make Caramel Chocolate Rice Krispie Treats
Make the Rice Krispie Base:
- Spray an 8 or 9-inch pan with non-stick cooking spray. In a large pot or Dutch oven, melt ½ cup of butter over medium heat.
- Lower the heat and stir in a 10-oz. bag of marshmallows using a rubber spatula. Stir continuously until the marshmallows are completely melted and smooth.
- Remove the pot from the heat and mix in 1 Tbsp vanilla extract.
- Gradually fold in the Rice Krispie cereal, stirring until the cereal is fully coated with the melted marshmallow mixture. Carefully fold in an extra cup of mini marshmallows for added texture.
- Press the Rice Krispie mixture evenly into the prepared pan without compacting it too much.
Prepare the Caramel Layer:
- Combine sweetened condensed milk, brown sugar, butter, light corn syrup, and a pinch of salt in a medium saucepan. Heat the mixture over medium heat, stirring frequently.
- As soon as the mixture bubbles around the edges, reduce the heat to low and allow it to simmer. Continue stirring for about 8 minutes until the caramel thickens and turns a medium-golden color.
- Remove the caramel from the heat, stir in 1 tsp vanilla extract, and allow it to cool for about 10 minutes.
- Once cooled, pour the caramel evenly over the Rice Krispie layer. Place the pan in the fridge to set for 20 minutes before adding the ganache.
Make the Chocolate Ganache:
- In a microwave-safe bowl, heat heavy cream in the microwave for about 45 seconds until it bubbles.
- Add dark chocolate chips into the heated cream, ensuring they’re fully submerged. Let it sit for a minute before stirring.
- Stir the mixture gently until the cream and chocolate are fully combined into a smooth ganache. If needed, microwave for an additional 15 seconds to melt any remaining chocolate bits. Stir in butter for a silky finish.
- Remove the chilled Rice Krispie treats from the fridge and pour the ganache over the caramel layer. Smooth it out evenly and allow it to set at room temperature.
- Let the bars cool completely before cutting them into squares.
- Store them at room temperature for up to 2 days or in the fridge for up to 5 days. Enjoy your decadent treat!
Frequently Asked Questions
How do I prevent the Rice Krispies from becoming too hard?
Melt the marshmallows over low heat and avoid overpacking the Rice Krispie mixture into the pan. Pressing the mixture too hard can lead to dense, tough treats.
Can I make the caramel ahead of time?
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.
Can I substitute milk chocolate for dark chocolate in the ganache?
Yes, you can substitute milk chocolate for a sweeter taste. However, dark chocolate provides a nice balance to the sweetness of the caramel and marshmallow layers. If you want to use milk chocolate to make the ganache, use 1/2 cup of heavy cream and 2 cups milk chocolate.
Can I make the ganache ahead of time?
If you need to make the ganache in advance, it can be covered and stored in the fridge for up to 3 days. Before using it, you’ll need to reheat it gently. You can warm it over a double boiler or microwave it in short intervals, stirring between each, until it becomes smooth and spreadable again. Be careful not to overheat it, as that can alter the texture.
FOR MORE RECIPES LIKE THIS, TRY:
- The BEST Rice Krispie Treats
- Peanut Butter Rice Krispie Treats
- Caramel Filled Pumpkin Spice Rice Krispie Treats
- Caramel Rice Krispie Treats
Caramel Chocolate Rice Krispie Treats
Real Mom Kitchen
Equipment
Ingredients
Rice Krispie Treats
- ½ cup butter
- 10 oz bag mini marshmallows
- 1 Tbsp vanilla extract
- 6 cups rice krispie cereal
- 1 cup mini marshmallows
Caramel Topping
- ⅔ cup half a 14 oz. can sweetened condensed milk
- ¼ cup brown sugar
- ¼ cup butter
- 2 Tbsp light corn syrup
- ½ tsp salt
- 1 tsp vanilla extract
Chocolate Ganache Topping
- ¾ cup + 2 Tbsp heavy cream
- 1 ¼ cups dark chocolate chips
- 3 Tbsp butter room temperature
Instructions
- Spray an 8 or 9-inch pan with non-stick cooking spray.
- In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat.
- Reduce the heat to low and stir in the 10 oz. bag of marshmallows with a rubber spatula. Once the marshmallows have melted and are smooth, turn the heat off. Mix in 1 Tbsp vanilla.
- Remove from the stove and stir in rice krispy cereal. Stir until the cereal is fully coated. Then carefully fold in the 1 cup of additional mini marshmallows.
- Add the mixture into the prepared pan and gently press the mixture into an even layer.
For the caramel layer
- In a sauce pan, heat the sweetened condensed milk, brown sugar, butter, light corn syrup, and salt over medium heat.
- Stir frequently and cook the mixture until it just begins to bubble. 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 for about 8 minutes until the mixture thickens and becomes a medium caramel color. Remove from the heat and stir in 1 tsp vanilla extract. Allow the caramel to cool for 10 minutes.
- Pour the caramel on top of the rice krispie treats and smooth into an even layer.
- Place the pan in the fridge for 20 minutes to help the caramel set before adding the chocolate ganache.
For the ganache
- In a microwave safe bowl, heat the heavy cream in the microwave for 45 seconds, until it’s just beginning to bubble.
- Add in the dark chocolate chips. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute.
- 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 the butter until combined.
- Remove the chilled rice krispies from the fridge and pour the ganache on top of the caramel. Smooth into an even layer, then set aside to let the ganache cool and set. 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. Makes 8 squares.
Nutrition
This recipe is adapted from Chelsweets.