Crispy Rice Bars Dipped in Chocolate and Lavished with Caramel
Indulge in the ultimate sweet-and-salty treat with these Crispy Rice Bars Dipped in Chocolate and Lavished with Caramel! This no-bake recipe combines the nostalgic charm of crisped rice cereal and marshmallow squares with a gourmet twist: a velvety layer of semi-sweet chocolate on one end and a generous drizzle of buttery caramel topped with a sprinkle of flaky sea salt. Ready in just 30 minutes of prep time, these bars are perfect for celebrations, potlucks, or a show-stopping after-school snack. With their irresistible combination of crunchy texture, rich chocolate, and gooey caramel, these treats are both easy to make and impossible to resist. Perfect for fans of sweet-salty desserts, this recipe is a surefire crowd-pleaser that delivers on both flavor and decadence!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 10 cups Mini marshmallows
- 6 cups Crisped rice cereal
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream
- 20 pieces Caramel candies
- 1 teaspoon Vanilla extract
- 1 teaspoon Flaky sea salt
Instructions
Line a 9x13-inch baking dish with parchment paper and lightly grease it with non-stick spray or butter.
In a large pot, melt the butter over medium heat. Once melted, add the mini marshmallows and stir constantly until they’re fully melted and smooth. Remove from heat.
Stir in the vanilla extract, then quickly fold in the crisped rice cereal, making sure everything is well-coated.
Transfer the mixture to the prepared baking dish. Use a greased spatula or lightly buttered hands to firmly press the mixture into an even layer.
Allow the mixture to cool and set at room temperature for at least 30 minutes.
Once set, cut the crispy rice bars into 16 evenly-sized rectangles or squares.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and half of the heavy cream. Microwave in 20-second intervals, stirring after each, until fully melted and smooth.
Dip one end of each crispy rice bar into the melted chocolate, allowing any excess to drip off. Place the dipped bars on a parchment-lined baking sheet.
Chill the chocolate-dipped bars in the refrigerator for 15 minutes or until the chocolate is firm.
In another microwave-safe bowl, combine the caramel candies and the remaining heavy cream. Microwave in 20-second intervals, stirring after each, until completely melted and smooth.
Drizzle the melted caramel over the top of each crispy rice bar using a spoon or a small piping bag. Sprinkle with flaky sea salt while the caramel is still wet.
Let the bars rest at room temperature until the caramel sets (about 15 minutes).
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 45.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
