Rice Krispie squares with added caramel and chocolate for a truly decadent treat!
The first time I tried to make these I used ready-made caramel and it was a sloppy disaster! But then I found this recipe, made my own caramel, and they turned out perfectly.
Ingredients (makes 16 large millionaire’s Rice Krispie treats):
For the Rice Krispie (puffed rice cereal) layer:
- 50 g / 1.7 oz butter or margarine/baking spread
- 300 g / 10.5 oz mini marshmallows (these will be melted so it doesn’t really matter what colour they are)
- 150 g / 5.3 oz Rice Krispies (or any brand puffed rice cereal)
For the caramel layer:
- 397 g / 14 oz condensed milk
- 120 g / 4.2 oz unsalted butter/margarine
- 100 g / 3.5 oz granulated sugar
- 2 tbsp golden syrup
- Optional: 0.5 tsp salt
For the chocolate layer:
- 250 g / 8.8 oz chocolate (I used a mix of milk and plain chocolate but you can use whatever you like best)
- Optional: 1 tbsp vegetable oil
Method:
Line an 8-inch (20cm) square baking tin/brownie pan with greaseproof baking paper.
Put the butter and mini marshmallows in a large non-stick pan and warm over a moderate heat, stirring until they have melted together. It can take a while for the marshmallows to melt so you need to be patient, don’t leave the mixture and keep stirring to prevent burning.
Remove the pan from the heat and add the Rice Krispies. Stir thoroughly until all the cereal is covered in the marshmallow glue.
Tip the sticky Rice Krispie mixture into your prepared tin and flatten to form an even layer. This can be tricky because it is SO sticky. I found it helped to leave it to cool down a little and then used the back of a wooden spoon to press the Rice Krispies down/flatten them out to the sides of the tin.
Put all the caramel ingredients in a pan over a low heat. Stir the ingredients until they melt together. Allow the mixture to come to the boil and KEEP STIRRING. Do not leave it or it will burn. Keep stirring until it thickens and begins to go golden in colour. Remove the caramel from the heat, pour over the rice krispie base layer and use a spatula or spoon to spread out until you have an even layer.
Leave the caramel to cool. If you put it in the fridge this will take about 30 minutes.
Put the chocolate and oil in a bowl and use the microwave to melt the chocolate. Use 1 minute initially, remove and stir. Then use 30 second bursts, stirring the chocolate between each burst. A total of 2 minutes should do the trick.
Pour the chocolate over your chilled rice krispies and caramel layers and spread out evenly.
Leave to set. If you want to speed up the process, put the tin in the fridge. I sliced the millionaire’s rice krispie squares before the chocolate had entirely set to avoid cracking.
I got 16 large squares out of my slab of millionaire’s Rice Krispies, but they slice really well so you could cut them into a lot more smaller pieces. Cut into as many Rice Krispie treats as you want/need.
Store your millionaire’s Rice Krispie squares in an airtight container in a cool, dry place and they will keep for up to to four days. If the weather is very warm, keep them in the fridge.
A plea from this baker/writer
If you’ve read this far and have found this recipe, or any of my recipes useful, please consider returning the favour by buying one of my romcoms! The ebooks cost less than a coffee and are FREE with Kindle Unlimited.
