*This post may contain affiliate links. Please see my disclosure for more details!*
A twist on the classic, Millionaire’s Rice Krispie Treats! Marshmallow & Rice Krispie Base, with Caramel & Chocolate!
When I was trawling the internet and my recipe request list for inspiration the other day I saw SO many recipes for SO many delicious things and I want to make them all. I have the issue where I crave everything at the same time, but it does often involve caramel and/or chocolate.
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. When it comes to bake sales, I always think something that can be easily portioned like a cupcake or traybake is best, so millionaires rice krispie treats are the best you can pick really.
My Mars Bar Crispy Squares, Nutella Rice Krispie Treats, and my Biscoff Rice Krispie Treats 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! These ones however?! They do level up ever so slightly.
But anyway, I decided to use the same idea as them for the base of these, just with a twist… of course. If you want to include your favourite chocolate bars then please do, but I went with just marshmallows this time as I already had a few chocolatey things to take with me.
A marshmallow base, with a little butter and the Rice Krispies themselves just makes the most straightforward and easy base to anything. Yes, it can take a little arm power once you add the rice krispies to the marshmallow and butter mixture, but that’s totally okay. A top tip is once it’s mixed, grease your spatula slightly to make it easier to press into the lined tin.
The caramel for these beauties is the same as on my millionaires shortbread recipe, and I just adore it. It’s a mixture of condensed milk (NOT evaporated milk, or light condensed milk… the classic full-sugar version please), caster sugar, golden syrup and butter. I naturally use unsalted butter in baking, but you can easily use slightly salted if you wanted it ever so slightly less sweet.
This method of caramel is my favourite and it probably will never change, but if you wanted one without golden syrup because you can’t access it for example, then check my millionaires flapjacks post. One thing you should never do though is use the pre-made tinned caramel, because it does not set.
For the topping I just used a mixture of milk chocolate and white chocolate because it creates the best look, and is tasty. You can of course use whatever chocolate you prefer such as all milk, dark or white, or even a mixture of all three! Whenever its a topping chocolate like this, always do what you want.
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.
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!
Millionaires Rice Krispie Treats!
Rice Krispie Squares
- 35 g unsalted butter
- 225 g white mini marshmallows
- 175 g Rice Krispies
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
- 200 g milk chocolate
- 100 g white chocolate
Rice Krispie Squares
- Line a 9x9inch square tray with parchment paper and leave to the side.
- Add the unsalted butter to a large pan and heat on a low heat, stirring frequently, until the butter has melted.
- Add in the white 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.
- 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 (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!) and leave to set – this can take 2+ hours.
- In a medium saucepan pour the condensed milk, unsalted butter, caster sugar, and golden syrup and melt on a medium heat till the caster sugar has dissolved – stir frequently to stop anything from catching.
- 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!
- 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 skewer so it forms a pretty pattern. Leave to set!
- Chop up your Millionaires Rice Krispie Treats into the separate pieces and enjoy!
- 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.
- Alternatively, you can warm up a large sharp knife and use this to cut your treats.
- If your 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.
- These will keep in an airtight container for at least 1 week – if they last that long!
Find my other recipes on my Recipes Page!
© 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.