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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!

A twist on the classic, Millionaire's Rice Krispie Treats! Marshmallow & Rice Krispie Base, with Caramel & Chocolate!
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Category: Traybakes
Type: Rice Krispie Treats
Keyword: Millionaires
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 20 pieces
Author: Jane's Patisserie


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!

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© 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. Jasmin on April 3, 2024 at 10:19 am

    5 stars
    Is it possible to make these without marshmallow with the rice crispies but with golden syrup instead?

  2. Ola on January 22, 2024 at 3:05 pm

    Hi. New to this page. Recipe looks great, want to try it! Just one quick question – is the condensed milk sweetened or unsweetened please? Thank you!

  3. Rachael Garnett on October 16, 2023 at 7:19 am

    5 stars
    Love this! trying and testing before the school bake sale and its a hit so far. I agree that you have to have patience with the marshmallows.

    I actually think that there’s so much volume you could reduce the rice krispies?

  4. Patricia on August 7, 2023 at 3:14 pm

    Hi, could I use tinned ready made caramel instead of making my own ?

    • Jane's Patisserie on August 12, 2023 at 12:14 pm

      No, you can’t, it doesn’t set x

  5. Helen Million on May 30, 2023 at 8:25 pm

    I made this tonight, the caramel split with the butter on top and it’s grainy too, I didn’t cook it for longer than the stated time, and had it medium to high as mentioned on a timer.

    No idea what I did wrong but gutted as already poured it on my crispies 😪 .. I used a tefal non stick pan and stirred often with a spatula.

    • Jane's Patisserie on June 6, 2023 at 12:46 pm

      Hiya – all hobs are different, and if the mixture isn’t mixed properly, or the sugar not dissolved correctly at the start this can happen. x

  6. Jess on April 17, 2023 at 9:30 am

    Can you use the microwave method for the caramel instead of using a pan?

    • Jane's Patisserie on April 17, 2023 at 2:03 pm

      Absolutely, enjoy! x

  7. Steph on May 10, 2022 at 6:59 pm

    Hi Jane. I’m really struggling. I’ve tried twice now to make this recipe and both times, during the caramel making period, the caramel splits, and the butter fat is on the top. I was stiring continuously this time to make sure it was done that way, and I made sure to start very low heat and gradually go up. What am I doing wrong ?

    • Jane's Patisserie on May 17, 2022 at 1:34 pm

      Hiya! This means the temperature was too high, and for too long! Hope this helps! x

    • Arissa on March 19, 2024 at 8:01 pm

      Mine did they same so I lowered the heat and used a stick blender to emulsify and it’s worked perfectly.

      Whenever I’m in doubt and something has split I use the stick blender. Almost always fixes things for me!! X

  8. Fiona Nicholson on April 12, 2022 at 1:57 pm

    Hi can I use my home made marshmallows or does it have to be the wee ones ? .

    • Jane's Patisserie on April 14, 2022 at 11:14 am

      I personally have not tried this yet, but it is definitely worth a go! Let me know how it goes! x

  9. Alexandra Smith on March 20, 2022 at 11:47 am

    Hi Jane. I used frosties as no rice
    Krispies in the house, children have flown the nest. Haha. Also used a wet spoon to spread the marshmallow layer. No sticky mess. Thanks for another amazing easy recipe. X

  10. Deb Mountford on December 6, 2021 at 1:49 pm

    Hi could you make these in advance and freeze them?

    • Jane's Patisserie on December 7, 2021 at 12:45 pm

      Hiya! Yes you can, these can be frozen for up to 3 months! Hope this helps x

    • Jess on August 30, 2022 at 10:35 am

      Hi Jane

      I love your recipes!

      I made a Rice Krispie cake recipe not so long ago but all the marshmallow and kris pies just stuck to the pan, I’ve done a recipe in the microwave before, do you think this will be the same, if I microwave the butter and marshamallows and then add in the krispies?

    • Jane's Patisserie on August 30, 2022 at 11:32 am

      Hiya! This should be fine – just be sure to line your tin properly! Hope this helps! x

  11. Alice on October 16, 2021 at 5:48 pm

    I accidentally did this recipe but switched the butters, so had 200g in with the marshmallows and 35g in the caramel, but it still worked and tasted nice?? I’m not sure how it worked!!

  12. Allison Keenan on September 17, 2021 at 10:19 pm

    Just finished making these and are in fridge now cooling x just chocolate to go on when they are cool enough x my grandchildren love them ❤️

  13. 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

    • Lorraine on August 30, 2022 at 11:05 am

      Can you but scales in grams in the US?

  14. 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

  15. 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!

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

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

  17. 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!

  18. 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

  19. 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!

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

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

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

  22. 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

  23. 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.

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

    Can you translate this to English?

  25. 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.

  26. 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?

  27. 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 […]

  28. 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

  29. 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!!

  30. 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!

  31. 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

  32. 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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