These Chocolate Caramel Rice Krispie Bars are the perfect no-bake treat—crispy, chewy, rich, and irresistibly chocolatey! Layers of gooey caramel and melted chocolate coat the crunchy cereal base, creating a dessert everyone loves.
They’re quick to make, require simple ingredients, and are great for parties, lunchboxes, holidays, or anytime you crave something sweet without turning on the oven.
⏱️ Prep Time
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 12–16 bars
🧰 Equipment
- Large mixing bowl
- Medium saucepan
- Spatula
- 9×13 inch baking pan
- Parchment paper
- Microwave-safe bowl (for chocolate)
🧂 Ingredients
For the Rice Krispie Layer
- 6 cups Rice Krispies cereal
- 1 bag (10 oz / 283g) mini marshmallows
- 4 tablespoons butter
For the Caramel Layer
- 1 bag (11 oz / 311g) soft caramel candies
- 2 tablespoons milk or heavy cream
For the Chocolate Layer
- 2 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil or butter
📝 Ingredient Notes
- Rice Krispies: Any crispy rice cereal works.
- Marshmallows: Mini marshmallows melt faster, but regular marshmallows are fine too.
- Caramel: Use soft caramel squares (like Kraft) or thick caramel sauce.
- Chocolate: Semi-sweet is balanced, but milk or dark chocolate also work.
- Oil/Butter: Helps the chocolate melt smoothly and prevents cracking.
👩🍳 Instructions
Step 1 – Make the Rice Krispie Base
- In a saucepan, melt the butter over medium heat.
- Add the marshmallows and stir until fully melted and smooth.
- Remove from heat and pour the mixture over the Rice Krispies in a large bowl.
- Stir until the cereal is evenly coated.
- Press the mixture firmly into a parchment-lined 9×13 pan.
Step 2 – Add the Caramel Layer
- In a saucepan, melt the caramel candies with the milk over low heat, stirring constantly.
- Once smooth, pour the warm caramel over the Rice Krispie layer.
- Spread evenly with a spatula.
Step 3 – Make the Chocolate Layer
- In a microwave-safe bowl, melt the chocolate chips with the oil in 20–30 second intervals.
- Stir until smooth and glossy.
- Pour the melted chocolate over the caramel layer and spread evenly.
Step 4 – Chill and Serve
- Refrigerate for 1 hour or until firm.
- Lift out using parchment paper and cut into bars.
- Serve chilled or at room temperature.
🧮 Nutrition Facts (Per Bar – approx. 16 servings)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Fat | 9g |
| Carbohydrates | 36g |
| Sugar | 23g |
| Protein | 2g |
💡 Tips & Variations
Tips
- Press the Rice Krispie layer gently—pressing too hard makes it tough.
- For cleaner cuts, warm your knife under hot water and dry before slicing.
- Chill long enough so the chocolate and caramel fully set.
Variations
- Salted Caramel: Sprinkle flaky sea salt over the caramel layer.
- Peanut Butter Swirl: Add ½ cup melted peanut butter into the chocolate.
- Nutty Crunch: Mix in chopped almonds, peanuts, or pecans with the cereal.
- Double Chocolate: Add ½ cup mini chocolate chips to the Rice Krispie mixture before pressing.
- White Chocolate: Swap the top layer with melted white chocolate for a different look.
