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!

9x13 pyrex baking dish greased with butter

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.

mini marshmallows in a saucepan

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

melted marshmallows in a saucepan

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

rice krispies poured on top of melted marshmallows in a saucepan

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

rice krispies and marshmallows mixed together in a sauacepan

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.

rice krispies smoothed evenly into a 9x13 baking dish

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.

whole caramels in a saucepan

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

melted caramels in a saucepan

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.

9x13 pan of rice krispies with melted caramel spread on top

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

9x13 dish of rice krispies with chocolate spread on top

Allow the chocolate to set before cutting and serving.

plate of chocolate caramel rice krispies squares on a table with dish of rice krispies in background

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.

Chocolate Caramel Rice Krispies Squares

Traditional rice krispies squares slathered with caramel and chocolate! 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Servings: 20 squares


For the Rice Krispies Base

  • 3 tbsp butter
  • 4 cups mini marshmallows
  • 1/4 tsp vanilla extract
  • 6 cups rice krispies

For the Topping

  • 1 tbsp butter
  • 15 oz soft caramels
  • 1 tbsp heavy cream
  • 1 1/2 cups milk chocolate chips


For the Rice Krispies Base

  • Lightly grease a 9" x 13" baking dish.
  • Melt the butter in a large saucepan over low heat.
  • Add the marshmallows and stir until completely melted.
  • Stir in the vanilla.
  • Remove from heat and stir in the rice krispies until completely coated.
  • Transfer mixture to the 9" x 13" baking dish and press down into an even layer.

For the Topping

  • Melt 1 tbsp of butter in a saucepan on low heat.
  • Add the caramels. Stir continuously until the caramels are almost completely melted.
  • Add the cream. Stir well until the caramel reaches a smooth consistency.
  • Spread the caramel into an even layer over top of the rice krispies base.
  • Melt the chocolate chips in the microwave or over a double boiler. Spread in an even layer over top of the set caramel.
  • Let the chocolate set until firm before cutting and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating