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Chocolate-Caramel Rice Krispies Treats

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These chocolate-caramel rice krispies treats are absolutely delicious! Luscious and decadent, you’ll be pleasantly surprised when you bite into one.

Chocolate-Caramel Rice Crispy Bars

These dessert bars take rice krispies treats to a whole new level. They are coated with a luscious caramel sauce and topped with chocolate. These bars are perfect for most occasions, including BBQs, potlucks, kid’s parties, girl’s nights, birthday parties, game nights, and tailgating events.

Ingredients

  • Crisped rice cereal, mini marshmallows, butter, chocolate chips, condensed milk, and caramel candies.
  • Chocolate: This is an individual choice for most people. I recommend either using milk chocolate or semi-sweet; however, you can use dark chocolate as well. Feel free to add flavor components to suit your tastes. Raspberry extract works perfectly with semi-sweet and dark chocolate.
  • Caramel: Growing up, we used Brach’s caramels for recipes like these chocolate-caramel rice krispies bars. Find something similar; individually wrapped squares, soft and easy to melt, but sets up nicely once it cools. You can also flavor the caramel with a touch of bourbon (for adult gatherings, of course). 
  • Nuts: This recipe calls for chopped pecans, but please feel free to substitute with almonds, walnuts, hazelnuts, pistachio, or omit the nuts entirely. You can use dried fruit, seeds, or chopped bacon as well.
  • Condensed Milk: Keep in mind that condensed milk is a thick, very sweet type of canned milk. Think of it as the halfway point to a caramel sauce. Condensed milk is not to be confused with evaporated milk, which is thinner and not sweet. 
  • Dietary: For a vegan option, I recommend using coconut condensed milk, along with coconut-based caramels for this recipe. Use vegan-approved dark chocolate chips and crisped rice cereal. For gluten-free diets, look for a gluten-free rice cereal. Luckily, it is easier to find chocolate products, caramels, and condensed milk that are gluten-free.
Chocolate-Caramel Rice Crispy Bars
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How to make chocolate-caramel Rice Krispies treats.

  • For the bars: Melt unsalted butter over medium heat in a large saucepan. Add mini marshmallows and reduce heat to medium-low. Stir until they have melted through. Watch for burning and turn to low if needed. Remove pan from heat and add cereal. Gently fold to combine.
  • Apply cooking spray to a parchment-lined glass dish (13X9X2). 
  • Scoop bar mixture into the dish, and press into an even rectangular shape using hands or spatula. Set aside.
  • For the caramel: Melt butter over medium heat in a medium saucepan. Add condensed milk and caramels. Stir often and reduce heat as needed. 
  • Remove the pan from heat, add salt and pour the mixture over the rice krispies. Even out with a spatula. Place into the refrigerator for 20 minutes.
  • For the chocolate layer: Add chocolate chips into a microwave-safe bowl. Add butter and microwave for 15 seconds, stir and repeat the process 4-5 more times or until chocolate has melted through. 
  • Pour chocolate layer over caramel and spread out evenly with a clean spatula. Do this step in sections to make it easier.
  • Preheat the oven to 350 degrees F. 
  • Place nuts of choice on a lightly greased pan. Toast for 5 minutes. Remove and let cool for 5-10 minutes—chop nuts to the desired size. Sprinkle on top of the chocolate layer.
  • Place pan back into the refrigerator for 1-2 hours. To cut, work excess parchment away from the pan. If everything goes well, it should lift right out. If not, work a spatula around the sides and cut the pieces inside the pan. Remove one by one and place into a large airtight container. Serve immediately. If going to an outdoor event, keep the bars cool as they are prone to melting in the heat.

More desserts to try!

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Chocolate-Caramel Rice Crispy Bars

Chocolate-Caramel Rice Krispies Treats

The perfect dessert bar for cookouts, potlucks, and kids parties. These little chocolate-caramel rice krispies bars are decadent and so easy to make!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American Food
Keyword: Chocolate-Caramel Rice Crispy Bars, rice crispy treats, rice krispie treats
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Servings: 10 People
Calories: 520kcal
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • for bar layer:
  • 7-8 cups crisped rice cereal
  • 1 1/4 bags mini marshmallows
  • 1/3 cup unsalted butter
  • for caramel layer:
  • 45 soft caramel candies, unwrapped
  • 1 14 – ounce can sweetened condensed milk
  • 5 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • for chocolate layer:
  • 2 cups chocolate chips (use either milk or semi-sweet)
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped toasted nuts (pecans, walnuts, or almonds)

Instructions

  • For the bars: Melt unsalted butter over medium heat in a large saucepan. Add mini marshmallows and reduce heat to medium-low. Stir until they have melted through. Watch for burning and turn to low if needed. Remove pan from heat and add cereal. Gently fold to combine.
  • Apply cooking spray to a parchment-lined glass dish (13X9X2).
  • Scoop bar mixture into the dish, and press into an even rectangular shape using hands or spatula. Set aside.
  • For the caramel: Melt butter over medium heat in a medium saucepan. Add condensed milk and caramels. Stir often and reduce heat as needed.
  • Remove the pan from heat, add salt and pour the mixture over the Rice Krispies. Even out with a spatula. Place into the refrigerator for 20 minutes.
  • For the chocolate layer: Add chocolate chips into a microwave-safe bowl. Add butter and microwave for 15 seconds, stir and repeat the process 4-5 more times or until chocolate has melted through.
  • Pour chocolate layer over caramel and spread out evenly with a clean spatula. Do this step in sections to make it easier.
  • Preheat the oven to 350 degrees F.
  • Place nuts of choice on a lightly greased pan. Toast for 5 minutes. Remove and let cool for 5-10 minutes—chop nuts to the desired size. Sprinkle on top of the chocolate layer.
  • Place pan back into the refrigerator for 1-2 hours. To cut, work excess parchment away from the pan. If everything goes well, it should lift right out. If not, work a spatula around the sides and cut the pieces inside the pan. Remove one by one and place into a large airtight container. Serve immediately. If going to an outdoor event, keep the bars cool as they are prone to melting in the heat.

Nutrition

Calories: 520kcal | Carbohydrates: 75g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 204mg | Potassium: 293mg | Fiber: 1g | Sugar: 66g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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