Rich caramel sauce and chocolate combine for the best Chocolate Caramel Rice Krispie Treats. Enjoy the best of both worlds in this salty sweet recipe.
We love rice krispy treats and have so much fun creating new twists. This is the best recipe for chocolate and caramel fans. Each bite of this no bake dessert is a fabulous combination of rice krispie treats with caramel sauce topped with chocolate.
You might also enjoy Chocolate Dipped Rice Krispie Treats, Chocolate Peanut Butter Rice Krispie Treats and Smore rice krispie treats recipe.
Table of contents
Why This Recipe Works
It’s an easy no bake treat without much work or prep time. The ingredients are simple, and the flavor is so delicious. The addition of caramel and chocolate make this recipe perfect.
Ingredients
Rice Krispie Treats
- Rice Krispie Cereal. Make sure they are fresh.
- Mini Marshmallows. I prefer to use mini marshmallows because they are easier to melt.
- Butter. Use unsalted butter.
- Vanilla Extract. Pure vanilla extract is best.
Caramel Sauce
- Brown Sugar. You can also try The Best Brown Sugar Substitutes.
- Coarse Salt. This helps to reduce the sweetness.
Chocolate Topping
- Chocolate Chips. Use good quality chocolate for best results.
Get the complete ingredients for this recipe at the bottom of the page.
How to Make Chocolate Caramel Rice Krispie Treats
Step 1. Melt the butter and marshmallows in a large microwave safe bowl. Microwave in 20 second intervals. Make sure to stir after each interval until melted.
Step 2. Then stir in the vanilla extract and the cereal until coated.
Step 3. Spray a 9X13 baking pan with cooking spray. Then press the Rice Krispie mixture into the pan. I prefer to spray a piece of wax paper or parchment paper with cooking spray to help press the mixture down. Place the pan in the refrigerator to chill.
Step 4. Combine the brown sugar, butter, salt and heavy whipping cream in a saucepan. Then bring to a boil. Continue to cook over medium heat stirring constantly. This will take about 5 minutes to thicken. Then remove from the heat.
Step 5. Spread the salted caramel on top of the Rice Krispie treats. Spread it out as evenly as possible. Then place the pan back in the refrigerator to chill.
Step 6. Next, make the chocolate topping. In a separate saucepan, bring the heavy whipping cream until it’s almost boiling.
Step 7. Then remove the pan from the heat and add the chocolate chips. Whisk until melted and smooth.
Step 8. Finally, let the mixture cool for 5-10 minutes. Then pour the chocolate topping on top of the caramel on the Rice Krispie treats. Refrigerate for at least 2 hours. Then cut into squares.
Storage
Store any leftovers in an airtight container at room temperature for up to 5 days. If you live in a humid area, you may need to store them in the refrigerator to keep the chocolate from melting.
Pro Tips
- Marshmallows. To make the best rice Krispie treats, do not use old marshmallows. They need to be fresh and soft.
- Overcooking. Be careful that you do not overheat the marshmallows when melting them in the microwave.
- Allow to set before cutting. They will be messy and hard to cut if you don’t allow enough time to set.
More Chocolate Caramel Desserts
Make Chocolate Caramel Rice Krispie Treats. Then please leave a comment. I love hearing from you.
Chocolate Caramel Rice Krispie Treats
Ingredients
FOR THE RICE KRISPIE TREATS:
- 7 cups Rice Krispie Cereal
- 1 bag Mini Marshmallows 10 oz bag
- 3 Tbsp Butter
- 2 tsp Vanilla Extract
FOR THE CARAMEL SAUCE:
- 1/2 cup Brown Sugar packed
- 2 Tbsp Butter
- 1/4 cup Heavy Whipping Cream
- 1/4 tsp Coarse Salt
FOR THE CHOCOLATE TOPPING:
- 3/4 cup Heavy Whipping Cream
- 2 cups Chocolate Chips
Instructions
FOR THE RICE KRISPIE TREATS:
- Place the butter and marshmallows in a large microwave safe bowl. Microwave in 20 second intervals, stirring after each interval until the mixture is melted and well combined.
- Then stir in the vanilla extract and the Rice Krispie Cereal until the cereal is coated in the marshmallow mixture.
- Spray a 9X13 baking pan with non-stick cooking spray and press the Rice Krispie mixture into the pan.
- To press the mixture, I spray a piece of wax paper or parchment paper with non-stick cooking spray. Place the pan in the refrigerator to chill.
FOR THE CARAMEL SAUCE:
- In a saucepan, combine brown sugar, butter, salt and heavy whipping cream. Bring to boil and cook stirring constantly for 5-7 minutes or until thickened.
- Remove from heat and let the mixture cool slightly.
- Pour the caramel sauce on top of the Rice Krispie treats and spread it out as evenly as possible.
- Then place the pan back in the refrigerator to chill.
FOR THE CHOCOLATE TOPPING:
- In a separate saucepan, bring the heavy whipping cream until it’s almost boiling. Remove the pan from the heat, then whisk in the chocolate chips.
- Continue to whisk until the chocolate is melted and smooth.
- Let the mixture cool for 5-10 minutes.
- Then pour the chocolate topping on top of the caramel on the Rice Krispie treats as evenly as possible.
- Then refrigerate for at least 2 hours to allow everything to set.
- When serving, let the bars sit at room temperature for 30-60 minutes to soften slightly.
- Then the bars are ready to slice, serve and enjoy!
