Chocolate Covered Rice Krispie Treats
A nostalgic yet indulgent layered dessert featuring chewy Rice Krispie treats topped with rich homemade caramel and finished with a smooth milk chocolate ganache and optional sea salt.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 tablespoons unsalted butter
10 ounces mini marshmallows
1 teaspoon vanilla extract
6 cups Rice Krispies cereal (5.5 oz)
14 ounces sweetened condensed milk
1/2 cup unsalted butter (4 oz)
1 cup brown sugar (7 oz)
1/4 cup corn syrup (2 fl oz)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups milk chocolate chips (9 oz)
1/3 cup heavy cream (35%) (2.7 fl oz)
Sea salt for drizzling (optional)
Instructions
- Lightly spray a 9×13-inch pan with non-stick cooking spray and set aside.
- In a large microwave-safe bowl, heat 3 tablespoons butter and marshmallows on high for 2 minutes until melted and puffy. Stir until smooth.
- Mix in 1 teaspoon vanilla extract, then fold in the Rice Krispies cereal until evenly coated.
- Press the mixture firmly into the prepared pan using a spatula or lightly damp fingertips. Set aside.
- In a medium saucepan over medium-low heat, combine sweetened condensed milk, 1/2 cup butter, brown sugar, corn syrup, vanilla extract, and salt. Whisk continuously.
- Once the mixture begins to bubble, continue cooking and stirring for 4 minutes until thickened. Remove from heat and let cool for 10 minutes.
- Stir the caramel again, pour evenly over the Rice Krispie layer, and spread smoothly. Let cool and set.
- Place chocolate chips in a bowl. Heat heavy cream in the microwave for 1 minute until hot and steaming, then pour over chocolate chips. Let sit for 5 minutes.
- Whisk the chocolate mixture until smooth and glossy to form ganache.
- Spoon ganache over the cooled caramel layer and spread evenly. Sprinkle with sea salt if desired.
- Let stand for about 20 minutes until fully set. Slice into 15 bars and serve.
Notes
Use semi-sweet or dark chocolate for a richer flavor.
Add chopped toasted nuts to the caramel for extra texture.
Drizzle white chocolate over the ganache for decoration.
Sprinkle crushed peppermint or festive sprinkles for seasonal variations.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze in an airtight container for up to 2 months and thaw at room temperature before serving.
Wipe the knife clean between cuts for neat slices.
Nutrition
- Serving Size: 1 bar
- Calories: 354
