Krispies Chocolate Caramel Bars
Indulge in the irresistible layers of chewy, crunchy, and chocolatey goodness with these Krispies Chocolate Caramel Bars. Perfectly balanced, this no-fuss dessert starts with a buttery crispy rice cereal base that’s topped with a silky caramel layer and finished with a luscious chocolate coating. Accented with a touch of vanilla and optional sea salt, these bars offer a delightful blend of sweetness and subtle saltiness that melts in your mouth. Made with simple pantry staples like soft caramels, mini marshmallows, and semi-sweet chocolate chips, this recipe requires just 20 minutes of prep time and minimal effort. Ideal for potlucks, holiday treats, or anytime snacking, these decadent bars are as easy to make as they are to devour. With their crave-worthy texture and flavor, they’ll quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 14 ounces soft caramels (unwrapped)
- 1 cup heavy cream
- 4 cups crispy rice cereal
- 2 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt (optional, for garnish)
Instructions
Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a large saucepan, melt the unsalted butter over medium heat. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove the pan from the heat and stir in the crispy rice cereal until evenly coated.
Press the cereal mixture into the prepared baking pan in an even layer. Use a greased spatula or lightly buttered hands to press it down firmly. Set aside.
In a microwave-safe bowl, combine the unwrapped soft caramels and heavy cream. Microwave in 30-second intervals, stirring after each, until the caramels are fully melted and the mixture is smooth.
Pour the caramel mixture evenly over the crispy rice layer in the pan. Use a spatula to spread it out smoothly. Allow to set for about 5–10 minutes.
In another microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each, until smooth and glossy. Stir in the vanilla extract.
Pour the melted chocolate over the caramel layer and spread it evenly with a spatula. Optionally, sprinkle sea salt over the top for a sweet-and-salty flavor balance.
Refrigerate the pan for at least 2 hours or until fully set and firm.
Once set, use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares or rectangles.
Serve immediately or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 45.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 28 mg | 2% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 83 mg | 2% | |
*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.
