Chocolate Rice Krispie Treats With Caramel

5 from 4 votes

Chocolate Rice Krispie Treats With Caramel

Rich, crunchy, and salty-sweet, these Chocolate Rice Krispie Treats With Caramel are a long cry from the 3-ingredient lunchbox snacks of days past. Flavored with cocoa powder and homemade marshmallow fluff, these decadent rice krispie treats are dipped in chocolate before being drizzled with a dense chocolate ganache and salted caramel, then finished with flaky sea salt. Consider this mic dropped.

Prep Time30

Setting Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: Rice Krispie Treats

Calories: 206kcal

Author: Emily Laurae

Equipment

Ingredients

Chocolate Rice Krispie Treats

180 g Chocolate Rice Krispies Cereal
2 teaspoon Unflavored Gelatin Powder
2 tablespoon Cool Water for blooming gelatin
2 teaspoon Vanilla Extract
60 g Water for sugar syrup
170 g Light Corn Syrup
200 g Granulated Sugar
½ teaspoon Salt
55 g Unsalted Butter room temperature
30 g Black Cocoa Powder or unsweetened cocoa powder

Homemade Caramel

250 g Granulated Sugar
180 g Heavy Cream
56 g Unsalted Butter room temperature

Chocolate Ganache

100 g Heavy Cream
32 g Corn Syrup
175 g Dark Chocolate melted
25 g Unsalted Butter room temperature

Garnish

45 g Dark Chocolate melted
Flaky Sea Salt

US Customary - Metric

Instructions

Chocolate Rice Krispie Treats

Set oven to warm, or to 150°F. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process!
180 g Chocolate Rice Krispies Cereal
In a small bowl, mix gelatin, 2 tablespoon water, and vanilla with a fork.
2 teaspoon Unflavored Gelatin Powder, 2 tablespoon Cool Water, 2 teaspoon Vanilla Extract
Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250°F.
60 g Water, 170 g Light Corn Syrup , 200 g Granulated Sugar , ½ teaspoon Salt
Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes.
Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing.
Add cocoa powder and softened butter to the marshmallow fluff and whisk to combine.
55 g Unsalted Butter, 30 g Black Cocoa Powder
Grab the warmed cereal from the oven and pour your chocolate marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined.
Transfer the mixture into your prepared pan, gently pressing to the top of the rice krispie treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours.

Homemade Caramel

Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color.
250 g Granulated Sugar
Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.
180 g Heavy Cream , 56 g Unsalted Butter
Pour caramel into a glass container and allow to cool completely before garnishing. You can always place the caramel in the fridge to help it cool more rapidly!

Chocolate Ganache

Add cream & corn syrup to a saucepan and bring to a slight boil.
100 g Heavy Cream , 32 g Corn Syrup
Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.
175 g Dark Chocolate
Add the butter into your warm chocolate mixture, using an immersion blender or spatula, mixing ganache until the butter has fully incorporated and your mixture is smooth.
25 g Unsalted Butter
Allow the chocolate ganache to cool slightly before pouring it onto the top of your rice Krispie treats that have been setting in their pan. Place in the fridge to cool for about 15 minutes before continuing!

Garnish

Cut into rectangular bars using a serrated knife. Drizzle with caramel, melted chocolate and flaky sea salt before enjoying!

Video

Notes

Expert Tips

These are not your mama’s rice crispy treats, which means they are a bit more finicky. Here are my best tips to ensure that yours come out perfectly every time!

Pay attention to the specific temperatures of your sugar syrup before moving onto the next task. Make sure to use a thermometer and babysit the syrup to ensure that you are hitting the right temperatures.
Be extra gentle when you are mixing together the cereal and marshmallow fluff. The cereal is quite delicate and can easily be crushed!
Make sure to grease your spatula! This ensures that your marshmallow fluff and rice krispie cereal does not get stuck, preventing you from incorporating everything well.
To make sure that the chocolate rice krispie treats hold their shape, wait to cut into them for at least an hour. I know... it's hard to wait! But you won't regret it.

Nutrition