British · Dessert
Chocolate Caramel Crispy
No-bake treats combining melted Mars bars with Rice Krispies cereal, topped with smooth milk chocolate. These easy-to-make squares offer the perfect combination of chewy caramel, crispy cereal, and rich chocolate in every bite.
The Method
Instructions
First things first, grab a 20 x 20 cm (or 8 inch by 8 inch) baking tin and give it a good grease with a little butter or non stick spray. Then, line it with parchment paper, making sure the paper goes right up the sides. This will help you lift the chocolate caramel crispy out easily once it's set, so don't skip this step!
Next, take your Mars bars and butter and chop them into smaller pieces so they melt more evenly. Pop them into a heat proof bowl and place this bowl over a pan of water that's just barely simmering,so the water should be hot but not boiling vigorously. This gentle heat will help the mixture melt smoothly without burning. Now, get your whisk ready and stir slowly but continuously as the Mars bars and butter melt together. Keep whisking until you have a lovely smooth, glossy caramel mixture that smells heavenly and looks silky.
Once that caramel base is ready, pour it over your bowl of Rice Krispies. Now comes the fun part,folding everything together! Use a spatula or spoon to mix gently but thoroughly until every single Rice Krispie is coated with that sticky caramel goodness. You want every crispy rice bit to be covered so you get that perfect chewy crunch in every bite.
After everything is nicely combined, transfer the mixture to your prepared baking tin. Use the back of your spatula or even clean hands to press the mixture down firmly and evenly. This helps it set up well and makes it easier to cut later. Set this aside for a moment while you melt the milk chocolate topping.
To melt the milk chocolate, you can either use the microwave in short bursts of 20 seconds, stirring well in between so the chocolate doesn't burn, or place it in a heat proof bowl over a pan of barely simmering water again. Whichever method you choose, keep an eye on it and stir frequently until it's smooth and glossy.
Once melted, gently spread the milk chocolate over the pressed Rice Krispie and caramel layer. Use a spatula or the back of a spoon to create an even layer, covering every bit of the crispy base. Now comes the hardest part,let it set! Place the tin somewhere cool and undisturbed; this helps the chocolate firm up beautifully. I like to pop it in the fridge for about 30 minutes if it's warm in the kitchen, but a cool room temperature spot works too.
When the chocolate has completely set and feels firm to the touch, lift the parchment paper to remove the whole slab from the tin. Using a sharp knife, slice it carefully into squares or rectangles, depending on your preference. Serve these delicious chocolate caramel crispy treats to friends or family and watch them disappear fast! Enjoy every chewy, crunchy, chocolatey bite.
Next, take your Mars bars and butter and chop them into smaller pieces so they melt more evenly. Pop them into a heat proof bowl and place this bowl over a pan of water that's just barely simmering,so the water should be hot but not boiling vigorously. This gentle heat will help the mixture melt smoothly without burning. Now, get your whisk ready and stir slowly but continuously as the Mars bars and butter melt together. Keep whisking until you have a lovely smooth, glossy caramel mixture that smells heavenly and looks silky.
Once that caramel base is ready, pour it over your bowl of Rice Krispies. Now comes the fun part,folding everything together! Use a spatula or spoon to mix gently but thoroughly until every single Rice Krispie is coated with that sticky caramel goodness. You want every crispy rice bit to be covered so you get that perfect chewy crunch in every bite.
After everything is nicely combined, transfer the mixture to your prepared baking tin. Use the back of your spatula or even clean hands to press the mixture down firmly and evenly. This helps it set up well and makes it easier to cut later. Set this aside for a moment while you melt the milk chocolate topping.
To melt the milk chocolate, you can either use the microwave in short bursts of 20 seconds, stirring well in between so the chocolate doesn't burn, or place it in a heat proof bowl over a pan of barely simmering water again. Whichever method you choose, keep an eye on it and stir frequently until it's smooth and glossy.
Once melted, gently spread the milk chocolate over the pressed Rice Krispie and caramel layer. Use a spatula or the back of a spoon to create an even layer, covering every bit of the crispy base. Now comes the hardest part,let it set! Place the tin somewhere cool and undisturbed; this helps the chocolate firm up beautifully. I like to pop it in the fridge for about 30 minutes if it's warm in the kitchen, but a cool room temperature spot works too.
When the chocolate has completely set and feels firm to the touch, lift the parchment paper to remove the whole slab from the tin. Using a sharp knife, slice it carefully into squares or rectangles, depending on your preference. Serve these delicious chocolate caramel crispy treats to friends or family and watch them disappear fast! Enjoy every chewy, crunchy, chocolatey bite.
Pairs Well With
