June 17, 2016
Millionaires Rice Krispie Treats!
*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!
Ingredients
Rice Krispie Squares
- 35 g unsalted butter
- 225 g white mini marshmallows
- 175 g Rice Krispies
Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
Topping
- 200 g milk chocolate
- 100 g white chocolate
Instructions
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.
Caramel
- 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.
Topping
- 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!
Notes
- 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!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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?
Hi, could I use tinned ready made caramel instead of making my own ?
No, you can’t, it doesn’t set x
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.
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
Can you use the microwave method for the caramel instead of using a pan?
Absolutely, enjoy! x
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 ?
Hiya! This means the temperature was too high, and for too long! Hope this helps! x
Hi can I use my home made marshmallows or does it have to be the wee ones ? .
I personally have not tried this yet, but it is definitely worth a go! Let me know how it goes! x
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
Hi could you make these in advance and freeze them?
Hiya! Yes you can, these can be frozen for up to 3 months! Hope this helps x
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?
Hiya! This should be fine – just be sure to line your tin properly! Hope this helps! x
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!!
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 ❤️
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.
Help!
2.5tbs butter
4 cups marshmallows
6 cups? Rice Krispies?
I’m such a mess
Can you but scales in grams in the US?
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?
Thanks
Hey, as this is just on the top you can use any but generally I would use cooking chocolate as I bulk buy xx
Love this! How would I go about having the Krispy squares chocolate?
Thanks!
You can add in a chocolate spread like in my Nutella Rice Krispie treats!
This is also another Gluten free recipe I assume absolutely love your recipes ty 💓
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
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!
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?
Thanks
Yes! I pour the milk on, then dollop the white, and the swirl! x
Do you have the nutritional info for this recipe? 😊
Not yet – slowly updating posts to include it!
Made these today. Delicious. Wish I could send you s photo. Thanks for recipe 😊
[…] Millionaires Krispy Squares – Marshmallow, caramel, chocolate… all in a no-bake bar? Yes please! […]
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 😂
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
Can you use carnation caramel and just pour it on the base?
No. It won’t set and will be a sloppy mess.
Can you translate this to English?
This entire website is English…
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
Jacob
Hiya! I’ve just checked and the weight is in the ingredients list. It’s 225g, and is listed under Marshmallow Squares.
Just wondering why some of the measurements are in grams…are you here in the US?
I’m from the UK 👍
[…] 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 […]
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
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
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
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
These look delicious! Love the rice krispy change, will definitely be giving these a go!
Oh thank you Kathryn! ? And yes please do!!
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.
Ohh thank you so much! That’s so lovely of you to say! I adore swirly chocolate, so therapeutic!
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.
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
I have never seen these before! The swirled chocolate looks so pretty.
Oh thank you so much, Lori! ❤️