Chocolate Caramel Rice Krispie Bars

Crunchy, gooey, and unashamedly indulgent — Chocolate Caramel Rice Krispie Bars are the best of three worlds: crisp cereal, sticky caramel, and smooth chocolate. They’re simple to make, travel well, and are perfect for lunchboxes, potlucks, or an afternoon pick-me-up. Below is a clear, kitchen-tested method plus tips, troubleshooting, and tasty variations.

Yield & time

• Makes: one 9×13-inch pan (about 12–15 bars, depending on size)
• Active time: ~25–35 minutes
• Total time (including setting): 1–2 hours

Ingredients

Base

• 6 cups puffed rice cereal (e.g., Rice Krispies)
• 3 tbsp unsalted butter

Caramel layer

• 14 oz (1 can) sweetened condensed milk or 1½ cups heavy cream + 1½ cups granulated sugar (see note below for shortcut)
• 1 cup packed light brown sugar
• 6 tbsp unsalted butter
• ¼ tsp fine sea salt (plus extra to finish)

Chocolate topping

• 10–12 oz bittersweet or semisweet chocolate (chopped or chips)
• 2 tbsp heavy cream or 1 tbsp unsalted butter (to make the chocolate shiny and spreadable)

Optional finishes

• Flaky sea salt, for sprinkling
• ½ cup toasted chopped nuts (pecans or almonds) — stir into caramel or sprinkle on top
• 2 tbsp corn syrup (helps caramel sheen if using condensed milk method)

Equipment

• 9×13-inch baking pan
• Parchment paper (or aluminum foil)
• Heavy-bottomed saucepan
• Wooden spoon or silicone spatula
• Candy thermometer (optional but helpful if making caramel from scratch)
• Microwave-safe bowl (if melting chocolate in microwave)

Two quick caramel options (choose one)

A — Quick, fail-safe shortcut (sweetened condensed milk method)

This is faster and very forgiving.

1. In a medium saucepan over medium-low heat, melt 6 tbsp butter.
2. Add the full 14 oz can of sweetened condensed milk and 1 cup packed brown sugar. Stir constantly until sugar dissolves and mixture is smooth, 3–5 minutes. (Do not let it boil strongly.)
3. Remove from heat and stir in ¼ tsp sea salt and 2 tbsp corn syrup (optional for shine). Let cool 2–3 minutes before folding into cereal.

B — Traditional caramel (more work, deeper flavor)

Use a candy thermometer.

1. In a heavy-bottomed saucepan combine 1½ cups granulated sugar and ½ cup water. Cook over medium heat without stirring until it turns a deep amber (about 320–340°F / 160–170°C).
2. Remove from heat and carefully whisk in 6 tbsp butter, then slowly add 1 cup heavy cream (warm the cream first to avoid splatter). Stir until smooth.
3. Add 1 cup packed brown sugar and return to low heat to dissolve. Stir in ¼ tsp sea salt. Simmer 2–3 minutes until slightly thickened. Cool 4–6 minutes before using.

Note: The condensed milk method is quicker and more reliable for home cooks; the traditional caramel gives deeper, buttery complexity.

Method — Step by step

1 — Prep the pan

Line a 9×13-inch pan with parchment paper leaving a small overhang on two sides (this helps lift the slab out later). Lightly butter the parchment.

2 — Toast the cereal (optional but boosts flavor)

Spread 6 cups puffed rice on a baking sheet and toast in a 325°F (160°C) oven for 5–7 minutes, stirring once. This removes any paper taste and adds a faint toasted note. Let cool.

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