Rice Krispy Millionaires Bars
Indulgent layered treats featuring a crisp marshmallow base, chewy caramel middle, and glossy chocolate topping, perfect for beginners and sweet cravings.
Ingredients
For the Rice Krispie base
- 65 g unsalted butter for the Rice Krispie base
- 230 g mini marshmallows
- 110 g Rice Krispies cereal or any puffed rice cereal
For the caramel
- 90 g unsalted butter for the caramel
- 100 g light brown sugar
- 1 tin sweetened condensed milk (397g)
- 1 tbsp golden syrup (or corn syrup if unavailable)
- 1/2 tsp fine salt
For the chocolate topping
- 250 g milk chocolate for the topping
- 15 g unsalted butter for a glossy chocolate top
Optional add-ons
- 1 pinch flaky sea salt for sprinkling on top
- 1/2 tsp vanilla extract for extra depth in the caramel
- 30-40 g chopped toasted nuts like pecans or hazelnuts pressed into the caramel while still warm
- 50 g dark chocolate to replace part of the milk chocolate in the topping
- 1 handful mini chocolate chips pressed into the top before the chocolate sets for texture
Instructions
Preparation
- Line an 8x8” or 9x9” baking tin with baking paper, letting the paper overhang two sides to make removal easier.
- Lightly grease the tin and have a wooden spoon or heatproof spatula ready.
- Keep a small bowl of cold water beside the stove for testing the caramel later.
Make the Rice Krispie base
- Melt 65g unsalted butter in a medium saucepan over low heat.
- Add 230g mini marshmallows and stir continuously until melted and smooth.
- Immediately fold in 110g Rice Krispies cereal until evenly coated.
- Transfer the mixture to the lined tin and press down gently to form a stable base.
Make the caramel
- Melt 90g unsalted butter in a clean, heavy-bottomed saucepan over medium-low heat.
- Add 100g light brown sugar, the tin of condensed milk, 1 tbsp golden syrup, and 1/2 tsp salt.
- Stir constantly until the mixture thickens and reaches the soft-ball stage.
Pour the caramel over the base
- When the caramel is ready, pour it over the pressed Rice Krispie base.
- Smooth it out quickly and let it set at room temperature for 1-2 hours.
Make the chocolate topping
- Melt 250g milk chocolate and 15g unsalted butter until smooth.
Top and set
- Pour the melted chocolate over the cooled caramel layer and spread evenly.
- Let the chocolate set until firm at room temperature.
Cut and serve
- Lift the whole slab out using the overhanging baking paper and cut into bars.
Notes
For best texture, store the bars in an airtight container at room temperature. The bars are freezer-friendly for up to 2 months. Allow them to come to room temperature before serving.