Chocolate Caramel Rice Krispie Squares with a dash of sea salt makes a childhood treat feel extra fancy!  Happy February everyone!  We made it through a month that felt like a year and I am proud to say that my new year officially starts now.  January is always a month with so many expectations and I just can't deal with all that pressure, so I let it all go from the beginning.  I gave my self time to ease into the new year and remove all expectations.  I am excited for February, mainly because I love Valentines day and all that comes with it (really all the chocolate that comes with it).  But truly, it is a "sweet" holiday and one that gives us all the reasons to show the people we love, a little extra love!

I am excited to start this month off with one of my favorites…Chocolate Caramel Rice Krispie Squares with a dash of sea salt.  Rice Krispies Squares always  get such little praise, but usually are the first to go at every dessert table that I put them on.  They are a childhood treat that grown ups should enjoy as well and chocolate and caramel are the perfect addition.

Chocolate Caramel Rice Krispie Squares

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Caramel Rice Krispie Squares with a dash of sea salt makes a childhood treat feel extra fancy!

• Author: Kristen Massad

Ingredients

• Brown Butter Rice Krispie Squares:
• 4 Tbsp Unsalted Butter
• 6 Cups Mini Marshmallows, divided
• 6 Cups Rice Krispie Cereal
• Caramel Sauce:
• 1 Cup Caramel Candies
• 2 Tbsp Heavy Cream
• Chocolate Glaze:
• 1 Cup Semi Sweet Chocolate
• 1 Tbsp Coconut Oil
• Garnish:
• Sea Salt

Cook Mode Prevent your screen from going dark

Instructions

1. Brown Butter Rice Krispie Squares:
2. Line a 9x13 sheet pan with parchment paper
3. In a large saucepan on low heat, melt the butter until light golden brown (do not let it burn)
4. Add in 5 cups of mini marshmallows and stir continually until the marshmallows are completely melted
5. Turn the stove off and add in the rice krispie cereal to the marshmallow and butter mixture
6. Stir until completely combine and cereal is coated in marshmallow mixture
7. Add in the remaining 1 cup of mini marshmallows and stir quickly to combine
8. Spread the rice krispie mixture onto a sheet pan lined with parchment paper
9. Lay another sheet of parchment paper on the top of the rice krispies and press down until they are evenly spread onto the sheet pan
10. Allow them to cool completely
11. Caramel Sauce:
12. In a large sauce pan, combine the caramel candies with the heavy cream and warm on medium heat
13. Bring the caramel to a boil while stirring and allow it to get smooth
14. Remove the caramel sauce from the heat and pour the caramel sauce over the rice krispie sheet and spread to cover the top completely
15. Chocolate Glaze:
16. In a small microwave safe bowl, melt the chocolate and coconut oil in the microwave stirring every 30 seconds until completely melted and chocolate is smooth
17. Once the caramel sauce has set over the rice krispie sheet, pour the chocolate over the caramel sauce and spread until covering the entire top
18. Allow the chocolate to cool and dry completely before cutting into squares