Chocolate Caramel Rice Krispies


 How To Make Chocolate Caramel Rice Krispies

Chocolate Caramel Rice Krispies

This Rice Krispie Squares recipe elevates a long-time favorite to a whole new level. Rice Krispie squares with peanut butter, a coating of gooey caramel, and chocolate on top!

The recipe from the Hugs & Cookies blog, which creates a ton of insanely delicious sweets, served as my inspiration for this one. I used a 99 pan to make my Rice Krispie Squares with chocolate and caramel; to use a 913 pan, simply double the recipe. They’ll quickly go off the platter!

Rice Krispie Squares and Puffed Wheat Squares were two handmade snacks that my siblings and I adored as children. Both are inexpensive to make, and simple to prepare, and kids love them!

Ingredients Chocolate Caramel Rice Krispies

  1. 1½ tbsp. butter.
  2. ½ marshmallows in a bag (about 20 large-2 cups mini).
  3. 1 teaspoon vanilla.
  4. 4 cups of cereal Rice Krispies.
  5. Unwrapped caramels weighing 7 ounces (1/2 bag).
  6. 1/9 cup water.
  7. 1/4 cup of peanut butter (divided use).
  8. Milk chocolate, 8 oz.

Methods How To Make Chocolate Caramel Rice Krispies

  • Butter a 9 by 9 inch pan.
  • Just until melted, microwave butter in a big basin. Add the marshmallows, whisk to evenly distribute the butter, and then zap in the microwave for a few seconds until melted. It should just take a few minutes to do this.
  • Add vanilla and stir.
  • Add Rice Krispies and stir.
  • Pour mixture into buttered pan and firmly press with buttered hands.
  • Place in the fridge to cool.
  • Melt the caramels and water in a saucepan over low heat while stirring constantly. (watch out for burning)
  • Add 1/2 cup peanut butter after taking the pan off the heat. Completely combine.
  • Spread Rice Krispies in an equal layer over the liquid.
  • Replacing the refrigerator.
  • Chocolate should be melted over low heat in a pan.
  • Add 1/4 cup peanut butter when the butter has melted. Together nicely.
  • Over the caramel layer, pour the chocolate and distribute it evenly to the borders.
  • Chocolate should be solid after an hour in the refrigerator.
  • Square them up.


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