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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!
– 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!
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