How To Make 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
- 1½ tbsp. butter.
- ½ marshmallows in a bag (about 20 large-2 cups mini).
- 1 teaspoon vanilla.
- 4 cups of cereal Rice Krispies.
- Unwrapped caramels weighing 7 ounces (1/2 bag).
- 1/9 cup water.
- 1/4 cup of peanut butter (divided use).
- 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.