Caramel Chocolate Rice Krispie Treats

decadent rice krispie treats with a caramel layer and a dark chocolate ganche layer

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Caramel Chocolate Rice Krispie Treats

These Krispie Treats combine layers of marshmallow Rice Krispies, homemade caramel, and smooth chocolate ganache to create an indulgent and decadent dessert. The chewy, crispy base is perfectly balanced with a rich caramel layer and topped with a silky dark chocolate ganache. These treats are great for a special occasion and can be made ahead of time for easy serving at parties or gatherings.

Course Bars and Brownies, Dessert

Cuisine American

Keyword caramel, rice krispies

Prep Time 15

Cook Time 15

Cooling time 1

Total Time 1 30

Servings servings

Calories 760kcal

Author Laura

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 sweetened condensed milk half of a 14 oz can
¼ cup brown sugar
¼ cup butter
2 Tbsp light corn syrup
½ tsp salt
1 tsp vanilla extract

Chocolate Ganache Topping

¾ cup heavy whipping cream plus 2 Tbsp
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