Chocolate Caramel Rice Krispies Squares

Do you like chocolate? Do you like caramel? Do you like rice krispies? If you answered yes to any of these questions, you’re probably going to like these chocolate caramel rice krispies squares.

A couple of years ago I discovered a recipe for these home made Twix Cookies. They consist of a shortbread base with caramel and chocolate slathered on top. They quickly became a popular favourite around here, but I usually only make them at Christmas time.

I was debating making some this past week, but decided it was too hot to turn the oven on. I was trying to think of a no-bake treat that I could make instead, when rice krispies popped into my head. I decided to try replicating the twix cookies by swapping out the shortbread base for a rice krispies base instead.

Collin is a bit of a rice krispies treats purist, so he wasn’t particularly keen on the idea of me “messing with a good thing”. He even went so far as to ask if I could make two batches and keep one plain. I did not indulge his request in the slightest, and he ended up really liking these!

Start by buttering a 9″ x 13″ baking dish. You can tell Collin helped with this part because the dish is extra extra buttery…but the squares definitely didn’t stick!

In a large saucepan, melt some butter over low heat. Add the mini marshmallows and stir until they’re completely melted. Make sure to keep the heat low so the marshmallows don’t burn. You can also use full size marshmallows, but they will take longer to melt.

Once the marshmallows have completely melted, stir in 1/4 tsp of vanilla extract.

Remove the marshmallows from the heat of the stove, and stir in the rice krispies until completely coated.

Make sure to scoop right to the bottom of the pan, because there’s always little hidden piles of marshmallow hiding down there.

Transfer the rice krispies mixture into your prepared 9″ x 13″ dish and press them down into an even layer. I find using a lightly buttered spatula works well for spreading the mixture around.

Now you can start preparing the caramel. Melt some butter in a saucepan over very low heat, then add the caramels. It really is important to keep the heat low, and stir them continuously as they melt, so that they don’t burn.

When the caramels have mostly melted, stir in a tablespoon of cream. Keep stirring the caramel until it reaches a smooth, spreadable consistency.

Spread the melted caramels over the rice krispies in an even layer. You’ll want to work fairly quickly as it won’t take long for the caramel to firm up.

Lastly, melt some chocolate, either in the microwave or in a double boiler. Spread the melted chocolate evenly over top of the caramel layer.

Allow the chocolate to set before cutting and serving.

These squares are very easy to make. The most time consuming part is waiting for the caramels to melt. Next time I make these, I will try browning the butter used in the rice krispies, to give them a little extra flavour kick.

---