Are you ready for the ultimate chocolate caramel combo? These Rice Krispie caramel squares are a no bake twist on a classic millionaire shortbread. With a crispy, chewy Rice Krispie layer, a decadent, smooth caramel filling and a thick chocolate topping, these really are pure indulgence!
I love a twist on a classic and these Rice Krispie caramel squares are no exception!
Based on my go-to, can never resist purchase whenever I’m in a coffee-shop, Millionaire Shortbread, these crispy, chewy treats are the perfect no-bake version that you’ll be making over and over again.
Now it’s no secret that I love a good chocolate and caramel combo, especially when it comes to my salted caramel poke cake or my chocolate caramel Oreo tarts.
And I also make no secret that I love a great caramel cheat as well, like my toffee apple pie or my no bake Twix cheesecake, which both include a thick layer of dulce de leche.
But stick with me on this recipe as I’m going to show you how to make a really super easy, no faff caramel that sets absolutely perfectly!
How does that sound? Ready to get stuck… then let’s go!
Ingredients and substitutions
Check out my shopping list for ingredients and equipment
These Rice Krispie caramel squares use simple ingredients and techniques. Here’s everything you’ll need to make this twist on a classic bake…
- Rice Krispies
- Condensed Milk
- Soft Light Brown Sugar – I use a light brown sugar which gives a sweet and warm caramel. If you prefer a deeper caramel flavour that’s slightly bitter then use a soft dark brown sugar like a muscovado.
- Milk Chocolate – I prefer to use Cadbury’s Dairy Milk but the top layer but you can use your favourite milk chocolate instead
- Mini Marshmallows – If you haven’t got mini marshmallows you can use larger ones just cut them up into smaller pieces; it makes them easier to melt
- Unsalted Butter
- Vanilla Extract
Recommended ingredients
Substitutions
The millionaire squares are naturally gluten-free but it’s best to double check your rice cereal just in case.
If you are making them gluten-free, then use a specifically gluten-free cereal option such as Nestle’s Go Free Rice Pops. These are a firm favourite with my family who have a gluten-free/ coeliac diet.
CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.
Equipment you will need
You don’t need any special tools or equipment to make these Rice Krispie squares, but these are the exact tools I use…
- Tray Bake Pan
- Heavy-bottomed Saucepan
- Large Mixing Bowl
- Rubber Spatula
- Offset Palette Knife
- Baking Parchment
How to make Rice Krispie caramel squares
Full measurements and instructions can be found on the recipe card
There’s three perfect layers to these caramel squares, and each one is super simple to make! Here’s everything you have to do…
The Rice Krispie Layer
- Melt the butter and marshmallows together in a large saucepan over a low heat or in the microwave. Stir everything together until the marshmallows have melted and you have a thick mixture.
- In a large mixing bowl, add the Rice Krispies and pour over the marshmallow mixture. Mix everything all together until well coated.
- Pour the Rice Krispie mixture into a baking tray lined with baking parchment. Spread the mixture out so that the layer is level, then press down with the back of a spoon to pack it together.
- Chill the Rice Krispie layer for 30 minutes while you make the caramel.
TOP TIP: If the mixture is too sticky to level off in the tin, place a piece of baking parchment over the top and then smooth over. It will prevent the mixture from sticking.
The Caramel Layer
Be careful when making the caramel as it is VERY hot and can burn if it splashes back.
- Add the condensed milk, butter, vanilla extract and soft brown sugar into a heavy-bottomed medium saucepan and heat over a medium heat.
- Gently stir the mixture until the sugar has dissolved and the butter melted. You will have a runny caramel mixture.
- Turn up to high heat and let the caramel come to the boil. Allow the caramel to boil gently for about 5 minutes. The caramel will thicken. Keep stirring the caramel to prevent it from catching and burning on the bottom of the pan.
- When ready the caramel will be a rich golden colour and will be thick but pourable. Remove from the heat and let the caramel cool slightly.
- Pour the caramel over the chilled Rice Krispie layer and use a palette knife to smooth to an even layer.
- Chill again in the fridge for at least 30 minutes while you prepare the chocolate layer. until the chocolate is set.
TOP TIP: To speed up the cooling down of your caramel, plunge the base of the saucepan into a large bowl or sink of cold water. This will stop the cooking process. Then allow to cool further for 10 minutes.
The Chocolate Layer
- Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, over a low to medium heat. Alternatively, melt in the microwave, in 30-second blasts. Remove from the heat and allow the chocolate glaze to cool.
- Pour the melted chocolate over the chilled caramel layer and use a palette knife to smooth the chocolate to an even layer.
- Chill again in the fridge until the chocolate is set.
TOP TIP: When ready to slice the caramel squares, score the chocolate layer first before cutting through. This will prevent the chocolate layer from cracking.
Step-by-step live video
Tips for success
These Rice Krispie caramel square are pretty simple to make, but you might find that these top tips make them even easier…
- Gently heat the marshmallows – If your Rice Krispie mixture is very sticky, then it’s most probably because the marshmallows were overheated during melting. To prevent this, melt them gently over a low heat on the hob rather than in the microwave; this means you can control the mixture more easily.
- Keep stirring your caramel – While the mixture is heating gently stir the caramel constantly, this will prevent it catching and burning on the bottom of the pan. BE CAREFUL and make sure you gently stir, too vigorous and you may splash yourself with hot caramel which can burn!
- Don’t heat the caramel longer than 5-7 minutes – If you take the caramel past the thickened stage you risk ending up making toffee. This will then set hard in the fridge and making the caramel squares difficult to eat. You’re looking for a thick but still pourable smooth consistency.
- Prevent the chocolate layer from cracking – Score the top of the chocolate layer with a sharp knife to outline the individual squares. When you are ready to slice, run the knife blade under a hot tap and dry off. Cut along the scored lines, the heated knife blade will cut neatly and smoothly through the chocolate layer
FAQs about Rice Krispie caramel squares
I’ve used a 10 x 7-inch rectangle tray bake pan but this works well in an 8-inch square cake pan for deep squares or a 9-inch square pan for slightly thinner layer. The choice is yours!
The caramel squares are best kept in an air-tight container at room temperature. Alternatively you can also keep them in the fridge. Adding a piece of baking parchment between the squares prevents them from sticking together.
They will keep for up to 3 days at room temperature or 5 days in the fridge, if stored correctly.
Yes you can freeze the caramel squares. It’s best to cut them into squares first. Wrap them in baking parchment and place in an air-tight, freezer-proof container. They will freeze for up to 8 weeks. Remember to allow the squares to come up to room temperature before eating.
More easy slice recipes to try
If you liked these Rice Krispie caramel squares here are some other recipes that I think you’d enjoy…
Rice Krispie Caramel Squares
Ingredients
For the Rice Krispie Layer
- 175 g Rice Krispies or Puffed Rice Cereal
- 200 g Mini Marshmallows
- 30 g Unsalted Butter
For the Caramel Layer
- 397 g Condensed Milk equivalent of 1 can
- 150 g Soft Light Brown Sugar
- 150 g Unsalted Butter
- 1 tsp Vanilla Extract
For the Chocolate Layer
- 250 g Milk Chocolate
VIDEO
Instructions
- Make the Rice Krispie layer: Line a 10 x 7-inch tray bake pan or an 8-inch square cake pan with baking parchment.
- Add the butter and marshmallows into a saucepan, and gently melt over a low to medium heat. Gently stir until everything has melted and is well combined. Alternatively, melt the butter and marshmallows in the microwave. Blast for 30 seconds and stir until fully melted.200 g Mini Marshmallows, 30 g Unsalted Butter
- In a large mixing bowl, add the Rice Krispies. Pour over the melted marshmallow mixture and stir everything together until the Rice Krispies are fully coated. Leave the mix to cool slightly.175 g Rice Krispies
- Pour the Rice Krispie mixture into the lined baking pan and gently press down on the mixture with an offset spatula or the back of a spoon, packing the mixture together.
- Allow the Rice Krispie layer to chill in the fridge for 30 minutes while you make the caramel layer.
- Make the caramel layer: In a heavy-bottomed, medium saucepan, add the condensed milk, butter, vanilla extract and soft brown sugar.397 g Condensed Milk, 150 g Soft Light Brown Sugar, 150 g Unsalted Butter
- Heat the mixture over a medium heat, gently stirring until the sugar has dissolved and the butter melted. This will give you a very runny caramel mixture.
- Turn up to high heat and bring the caramel come to the boil, and allow the caramel to boil gently for about 5 minutes; the caramel will being thicken. Continue gently stirring the caramel to prevent it from catching and burning on the bottom of the saucepan. When ready the caramel will be a rich golden colour and will be smooth, thick but pourable. Remove from the heat and let cool slightly.
- Pour the caramel sauce over the chilled Rice Krispie layer and use back of a spoon or palette knife to smooth to an even layer.
- Chill again in the fridge for at least 30 minutes while you prepare the chocolate layer and the caramel begins to set.
- Make the chocolate layer: Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Remove from the heat and allow the chocolate to cool slightly.250 g Milk Chocolate
- Pour the melted chocolate over the chilled caramel layer and use a palette knife to smooth the chocolate to an even layer.
- Chill the Rice Krispie caramel squares again in the fridge until the chocolate is set.
- Serving the caramel squares: When ready to slice the caramel squares, score the top of the chocolate layer with a sharp knife to outline the individual squares.
- Run the knife blade under a hot tap to warm it, then dry off. Cut along the scored lines, the heated knife blade will cut neatly and smoothly through the chocolate layer.
Notes
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
