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An Alternative on the Classic Millionaire’s Shortbread – Millionaire’s Crispy Squares! Marshmallow & Rice Krispie Base, with Caramel & Chocolate – Delicious No-Bake Treat!


When I was trawling the internet (Pinterest) for inspiration the other day I saw SO many recipes for SO many delicious things and I want to make them all. However, I had a bake sale that I needed to bake for, so I went for an easier option that I know you guys would also like. I came across THIS delicious recipe for Millionaires caramel Krispie Squares from Little Sugar Snaps and I knew I had to take my own spin on this.

My Mars Bar Crispy Squares have always proved popular with families and people baking for bake sales as they’re easy, and people of all ages love them. And they’re damn tasty! But anyway, I decided to use the same idea as them for the base of these, just without the Mars Bar side of things… of course, if you want to include them you can, but I went with just marshmallows this time as I already had a few chocolatey things to take with me.


The mixture of having a crunchy and crispy base of essentially a Rice Krispie treat, topped with a delicious homemade caramel, and then topped with swirls of Milk and White chocolate is a damn delicious combination. Like seriously, I was a bit dubious at first because I love a classic recipe such as my Millionaires Shortbread and my Salted Caramel Millionaires Shortbread with the shortbread base, but this is an amazing alternative, especially if you don’t want to, or can’t use an oven at the moment. So yeah, thats right, A NO BAKE TRAYBAKE. Boom.

But anyway, I used the same caramel as in my Salted Caramel Millionaires Shortbread, just without the salt, as I like to use the entire tin of condensed milk in my recipes as having a couple of spoonfuls leftover is just REALLY annoying, and using my favourite chocolate on top, aka Milk & White Chocolate and its a dreamy delicious No-Bake Traybake that would go down well for the family, for a bake sale, for your colleagues, or you know… yourself. Be careful though, they’re incredibly addictive, I might have had to make this recipe a few times before I actually managed to get pictures… Enjoy!


This recipe makes 16-20 squares!


Marshmallow Squares
– 35g Unsalted Butter
– 225g White Mini Marshmallows
– 175g Rice Krispies

– 200g Unsalted Butter
– 3 Tbsp Caster Sugar
– 4 Tbsp Golden Syrup
– 1x 397g Tin Condensed Milk

– 200g Milk Chocolate
– 100g White Chocolate



1) Line a 9x9inch square tray with parchment paper and leave to the side.

2) In a Large sized pan, add the butter – heat on a low heat, stiring frequently, until the butter has melted. Add in the Mini Marshmallows and continue to heat on a low heat stir frequently. At first it may look lumpy, but after a while, and a bit of beating it’ll be smooth and pourable.

3) Pour in your Rice Krispies and mix together until all of the Rice Krispies are covered evenly – this can take a bit of welly but its worth it! Press down into your tray evenly and leave to set – can take 3-4 hours. The mixture is very sticky, so you may want to use gloves, or the back of a spatula, but I find rubbing my hands in butter (so it doesn’t stick) and using my hands is easiest!

4) In a medium saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

5) Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

6) Pour the caramel on top of the Marshmallow Rice Krispie layer and chill in the fridge. Once chilled, melt the chocolates and pour over the caramel – Swirl them together with the end of a cake skewer so it forms a pretty pattern. Leave to set!**

7) Chop up your Millionaires Crispy Squares into the separate pieces and enjoy!


Tips and Ideas

**If you struggle to cut your tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it! You can then put it in the fridge after to continue firming up, or keep it at room temperature if you prefer everything slightly less chewy.

If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.

This will keep in an airtight container for at least 1 week – if they last that long!



Find my other Tray Bake and Caramel Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Alyssa on July 10, 2021 at 7:02 am

    I’m a dumb American and am having such a hard time converting these gram measurements into cups/tbs!
    175grams Rice Krispy Cereal… I’m coming up with 1cup? So obviously my Krispy mixture is not enough.

    • Alyssa on July 10, 2021 at 7:08 am

      2.5tbs butter
      4 cups marshmallows
      6 cups? Rice Krispies?

      I’m such a mess

  2. Jo on May 27, 2021 at 7:27 am

    Hi, I’m sorry if this is a bit of a stupid question, I’m pretty new to baking !- is the chocolate for the top cooking chocolate or any normal chocolate? It doesn’t state cooking but I guess as we are ‘cooking’ that maybe I should get that?


    • Jane's Patisserie on May 28, 2021 at 10:32 am

      Hey, as this is just on the top you can use any but generally I would use cooking chocolate as I bulk buy xx

  3. Madi on September 16, 2020 at 8:33 pm

    Love this! How would I go about having the Krispy squares chocolate?

    • Jane's Patisserie on September 16, 2020 at 9:03 pm

      You can add in a chocolate spread like in my Nutella Rice Krispie treats!

  4. Sam on September 3, 2020 at 6:36 am

    This is also another Gluten free recipe I assume absolutely love your recipes ty 💓

  5. Debs on June 27, 2020 at 5:46 pm

    Hello!!! just tried making these and as much as I stirred the caramel still caught and had small darker brown bits! It still tastes nice- no burnt taste. I never stopped quickly stirring!!! Was the heat too high? Or was I using the the wrong pan? How could I avoid this next time? I think I will still be able to eat them

    • Jane's Patisserie on June 27, 2020 at 7:32 pm

      It could be a mixture of the pan, and what you were using to stir – for example, if you use a spoon, it can often miss bits!

  6. Gemma on May 14, 2020 at 2:27 pm

    Making these this weekend so excited 😊. How do I do the swirl on the chocolate? Pour in the melted milk chocolate then the white chocolate on top and then do the skewer bit?

    • Jane's Patisserie on May 14, 2020 at 2:30 pm

      Yes! I pour the milk on, then dollop the white, and the swirl! x

  7. Ellie on August 8, 2019 at 9:28 am

    Do you have the nutritional info for this recipe? 😊

    • Jane's Patisserie on August 8, 2019 at 12:14 pm

      Not yet – slowly updating posts to include it!

  8. Sharon Vanstone on June 27, 2019 at 10:09 pm

    Made these today. Delicious. Wish I could send you s photo. Thanks for recipe 😊

  9. […] Millionaires Krispy Squares – Marshmallow, caramel, chocolate… all in a no-bake bar? Yes please! […]

  10. Teri on February 26, 2019 at 12:22 pm

    Currently making this for the 3rd time its a firm favourite in our house when would you say is the best time to slice it up as we found it quite tough to do mind i think i may compress the crispies down too much 😂

    • Jane's Patisserie on February 26, 2019 at 4:41 pm

      Once the chocolate and caramel have set – if its fridge cold then maybe leave it out for a while to warm slightly to make it easier! x

  11. Beth on October 18, 2018 at 10:11 am

    Can you use carnation caramel and just pour it on the base?

    • Jane's Patisserie on October 18, 2018 at 9:12 pm

      No. It won’t set and will be a sloppy mess.

  12. Sherrie on October 17, 2018 at 6:20 am

    Can you translate this to English?

  13. Jacob Hardman on June 14, 2018 at 2:57 pm

    Hi, I have tried so many of your recipes and they’re fantastic.

    My students love them even more, for this recipe I am not sure if it is just my browser but I cannot see weight for the Marshmallows? Under the ingredients list.
    Thank You

    • Jane's Patisserie on June 14, 2018 at 6:14 pm

      Hiya! I’ve just checked and the weight is in the ingredients list. It’s 225g, and is listed under Marshmallow Squares.

  14. Deborah Stahl on October 31, 2017 at 3:33 am

    Just wondering why some of the measurements are in grams…are you here in the US?

  15. Yummy Tray Bake! – Welcome Home on June 7, 2017 at 6:29 pm

    […] to Jane’s Patisserie for here original recipe! You can go and check out her wonderful blog here were you can you can find so many more recipes and […]

  16. jenny on September 26, 2016 at 4:20 pm

    hello there Jane. I am a Scot living in Span and I have recently become a tad addicted to your site, it makes me feel all lovely and homesick!!, and just want to try everything with my wee five year old daughter! So congrats. But can I make your caramel without golden syrup. I live in spain and I cannot get it anywhere!. I know here there are various dulces de leche type caramel, but I would like to try your recipe as dulce de leche isn’t really set.
    Any advice would be very welcome.
    Many thanks – Gracias

    • Jane's Patisserie on September 26, 2016 at 5:42 pm

      Hiya! You could try using Honey instead maybe? I’m not 100% sure how set it’ll be, but after searching the only real difference I can see is that it might taste sliiiiightly honey like but thats all? x

    • jenny on January 20, 2017 at 12:40 pm

      Thanks, I’ll try it. Also a wee tip, if you add a little butter say one tablespoon to your melted chocolate it never cracks!. Loving your site more and more xox

    • Jane's Patisserie on January 20, 2017 at 4:34 pm

      I’m not a fan of the butter trick as it doesn’t work with quite a few chocolates some times – but does with milk/plain ones! But thank you so much! xx

  17. Kathryn on June 20, 2016 at 10:09 am

    These look delicious! Love the rice krispy change, will definitely be giving these a go!

    • Jane's Patisserie on June 20, 2016 at 10:24 am

      Oh thank you Kathryn! ? And yes please do!!

  18. Suzanne on June 18, 2016 at 8:07 pm

    Oh wow, love this recipe!!! Rice Krispy treats are something I cannot resist and your lovely chocolate icing is over the top wonderful and beautiful.

    • Jane's Patisserie on June 19, 2016 at 8:50 am

      Ohh thank you so much! That’s so lovely of you to say! I adore swirly chocolate, so therapeutic!

  19. jane @ littlesugarsnaps on June 17, 2016 at 6:27 pm

    Hi Jane – so pleased you liked my recipe enough to add a twist of your own. It sounds delicious. And thanks for linking up with my recipe.

    • Jane's Patisserie on June 17, 2016 at 10:03 pm

      Hiya! That’s okay! You’re recipe inspired me to create my own version, I didn’t want to take credit for inventing it so I made sure to mention you! I made sure to use my own recipes for each layer though so it was suitably a different version ☺️ xx

  20. Lori on June 17, 2016 at 11:47 am

    I have never seen these before! The swirled chocolate looks so pretty.

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