Chocolate Caramel Rice Krispie Squares
This scrumptious recipe for Chocolate Caramel Rice Krispie Squares is a tasty twist on traditional Rice Krispie treats. The combination of rich chocolate, peanut butter, chewy caramel, and crunchy Rice Krispies creates a dessert that will fly off the plate.
Everyone loves no-bake desserts and Chocolate Caramel Rice Krispie Treats are a delicious twist on the classic Rice Krispie treat recipe! Satisfy your sweet tooth with layers of a perfect blend of chocolate, peanut butter, caramel, and crispy goodness.
Homemade treats are simply the best and three sweets we loved as kids were, Rice Krispie squares, Puffed Wheat Squares and Confetti Squares. All are quick and easy to make, don’t cost a lot and kids (and adults) devour them!
Ingredients you will need:
- Rice Krispies – just plain Kellogg’s Rice Krispies
- Marshmallows – Use fresh marshmallows. Stale marshmallows will not melt properly.
- Butter – I always bake with butter and never substitute with margarine.
- Vanilla – pure vanilla extract is what I use for all my baking.
- Caramels – this recipe uses 24 caramels. Kraft is my go to brand.
- Peanut butter – use regular smooth peanut butter. Natural peanut butter is too runny and the layers won’t set well.
- Chocolate– you can use chocolate chips, squares or bars. Milk chocolate, semi-sweet or dark chocolate all work well.
Optional Ingredients for topping the chocolate layer:
- Sprinkle the Chocolate Caramel Rice Krispie Squares with chopped peanuts.
- Drizzle the top with some of the prepared caramel sauce or use store-bought salted caramel sauce.
How to make three tasty layers of this no-bake treat.
Rice Krispie Layer – this is just a simple combination of butter, melted marshmallows, vanilla extract and Rice Krispies cereal. Using the microwave melt the butter just until melted, stir into the marshmallows. Microwave just until the marshmallows are melted, stirring after 30 – 40 seconds. It should take between 1 to 1 ½ minutes to completely melt the marshmallows. Stir in the vanilla extract and pour marshmallow mixture over the Rice Krispie cereal. Combine well and press into a buttered pan.
Caramel Peanut Butter Layer remove the wrap from the caramels and place in a small saucepan with the water. Cook on medium heat until fully melted. Remove from heat and stir in ½ cup of peanut butter. Immediately pour over the rice Krispie layer and spread evenly.
Chocolate Layer – using a non-stick saucepan melt the chocolate over medium-low heat. When the chocolate is completely melted, stir in ¼ cup of peanut butter. Mix well, then immediately pour over the caramel layer and spread evenly.
Refrigerate to set the chocolate.
Tips for making these exceptional treats.
- Generously grease the baking pan with butter or line with parchment paper so the squares remove easily.
- Use a microwave to melt the marshmallows, this ensures they stay the perfect consistency. Heat just until the marshmallows have melted, about 1-1 1/2 minutes. Stir every 30- 40 secs.
- The rice krispie layer is quite sticky so I grease my hands with a bit of butter to press the rice krispie mixture into the pan. Placing wax paper on top will also work to help spread evenly if you don’t like to use your hands.
- Use a non-stick saucepan for melting both the caramels and the chocolate. The mixtures pour out easily and won’t stick to the pot.
- Work quickly when spreading the caramel and chocolate layers. You do not want the mixture to cool or it becomes difficult to spread.
- I use back side of a large spoon to spread the caramel and chocolate layers evenly.
- Refrigerate to set, but allow to come to room temperature to serve. This ensures the caramel layer is not too hard.
- I made these squares in a 9×9 inch pan but simply double the recipe for a 9×13 inch pan.
Storage
Store Chocolate Caramel Rice Krispie Squares in airtight container for several days.
Can you freeze these squares?
I don’t recommend freezing as they become hard and no longer chewy.
Easy to make homemade treats
Always a hit, simple to make homemade treats are always a hit!
This post was originally published August 24, 2013. Occasionally I update with fresh tips, content, and photos. Current update December 3, 2023.
Chocolate Caramel Rice Krispie Squares
Ingredients
- 1 1/2 tablespoon butter
- 2 cups mini marshmallows or about 20 large
- 1 teaspoon pure vanilla extract
- 4 cups Rice Krispies cereal
- 7 ounces caramels 1/2 bag (about 25 caramels)
- 1 tablespoon water
- 3/4 cup smooth peanut butter divided 1/2 cup for caramel layer, 1/4 cup chocolate layer.
- 8 ounces milk chocolate chopped
Instructions
- Grease a 9 x 9 inch baking pan with butter or line with parchment paper.
- In a large bowl melt the butter in the microwave (just until melted). Add the marshmallows and stir to coat with the melted butter. Microwave just until the marshmallows are melted, stirring after 40 seconds. It should only take about 1 to 1 ½ minutes to completely melt the marshmallows.
- Remove from the microwave and stir in the vanilla extract.
- Combine together with the Rice Krispies cereal.
- Press the mixture into the prepared pan.
- Remove wrappers from the caramels and place in a small non-stick saucepan. Add the water and cook on medium-low heat just until caramels are melted. Stir constantly and do not burn the mixture!
- Remove from heat and stir in 1/2 cup of peanut butter.
- Pour over the Rice Krispie layer, spread evenly.
- Place the chocolate into a small non-stick saucepan. On medium-low heat melt the chocolate. Cook until melted, do not overheat!
- Remove from heat and stir in 1/4 cup peanut butter. Combine well.
- Pour the chocolate peanut butter mixture over the caramel layer. Spread evenly.
- Refrigerate to set the chocolate layer.
- Cut into squares. Serve at room temperature.
Notes
Nutrition
yummy variation of the rice krispie treat!
thanks Dina 🙂
Milk chocolate? is that chocolate chips? If so can i use the semi sweet ones?
You can you any type of chocolate, chocolate chips work fine. I like really good chocolate so I used Belgian chocolate.
Carmel layer and choc with pb did not turn out well.
What happened? With both layers it is important not to cook it, just heat on low until melted.
They look perfect! Yum!!
Thank you so much Danielle!
What did you drizzle on them for the photographs? Thanks!
Hi Dave, I drizzled with store bought caramel sauce.
This looks awesome. will try it for sure.
If you have an allergy to peanuts maybe try something like coconut shredded instead.. get that consistency without the allergic reaction..?
Just Copy and Paste into a word document then print that 🙂
Chantal, there is a print button under the photo beside the recipe
Just copy and paste it and put it in an email to yourself. Easy.
what if you add a little milk to the caramel while melting it?
Yes you could also use milk to the caramels while melting.
Can you tell me the measurements for a 9×13 pan? Maybe 1 1/2 recioe?
Mary, I would just double the recipe. The squares will just be a bit thicker.
There is a print icon! I just did it…
I wonder if using wow butter would work as well.
Hey Judy, not sure what wow butter is?
Wowbutter is a peanut butter substitute made with soy. My brother’s allergic to peanuts and it’s one of the substitutes we use at home. It’s got pretty much the same consistency as peanut butter and is nearly identical taste-wise.
Thanks Tom
For children with allergies, can you omit the peanut butter
That’s okay, lol should have kept reading comments below……
Hi the squares look amazing, however do you think using Nestlé caramel condensed milk would be a good alternative as it’s quite thick in the tin. Already made caramel in a tin good eh?
Hi Wendy, I’m not sure if it would be too runny or not. You’ll have to give it a try and let me know if it works!
Oh my goodness lol. I made these yesterday minus the peanut butter. Wow!! They were/are delicious!! I doubled the recipe and placed in a 9×13 pan. One bag of marshmallows to 8 cups of cereal was just a titch too dry (although still awesome). Next time I would just cut back the rice jrispies by one cup. (I’m talking about this in the 9×13 pan still). I omitted peanut butter completely. No issue at all. I did however add a wee bit of smuckers salted caramel topping to the caramels heating on the stovetop. It added a nice consistency to it. Prob around a 1/4 cup. My caramel layer was perfect. I mixed milk choc and dark chocolate (melted) to cut the sweetness 50-50 and that also turned out perfect. Chilled each layer as directed. Then I left at room temp once all layers set up. Didn’t take long. Keeping on counter. Won’t be long before the entire pan is consumed lol. Thanks for such a great treat. Love it! And so did my family 🙂
Terrific Robin, I like how you tweaked the recipe!
i love rice krispie bars & this will be awesome so am going to try it. thanks for sharing it
Rice krispie squares are the best, any kind, so I hope you enjoy this recipe Tina.
Try a peanut butter substitute that uses sunflower seeds instead. Cant remember what its called but we have it here in Australia.
Thanks for the tip Lena.
Made these! Doubled the marshmallow and caramel and put them in 9×13 pan. Didn’t have to add more cereal but I wanted these gooey. They were and amazing