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Caramel Chocolate Crispy Rice Bars

A smooth and decadent caramel filling sandwiched between two crispy rice bar layers with rich chocolate topping makes these caramel chocolate crispy rice bars irresistable. It’s a favorite cookie bar recipe that disappears quickly!

Caramel Chocolate Crispy Rice Bars stacked on a plate.

The recipe for these favorite squares has been in my recipe binder for years! I had them at a friend’s house and she copied the recipe titled “Silly Toffee Squares” for me. I have no idea why they were named “silly” – except maybe because they are silly good!;)

I made them over and over for our family and our kids just loved them – and honestly, I could eat the entire pan myself!

Why You’ll Love this Recipe

This recipe is quite different than a classic Rice Krispies bar recipe. The crispy rice cereal is used as part of the baked base of the squares, and then is used again to be mixed with chocolate for the crunchy top layer.

Like many other cookie bar recipes I like to make, these can be made ahead and frozen if you are expecting company.

Ingredients

For the base:

  • 1/2 cup flour
  • 3/4 cup Rice Krispies
  • 1/4 teaspoon baking soda
  • A teeny pinch of salt
  • 1/3 cup packed brown sugar
  • 1/3 cup unsalted butter

For the caramel layer:

  • 1 (300 ml) can sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar

For the topping

  • 1/2 cup semi-sweet chocolate chips
  • 1 1/4 cups Rice Krispies

Instructions for these crispy rice bars with caramel filling

  1. In a medium sized mixing bowl, thoroughly combine the first six ingredients. Press into a
    parchment paper lined 8 inch square baking pan.
  2. Bake at 350 degrees for 10 minutes.
  3. Meanwhile, in a heavy saucepan, combine the sweetened condensed milk, 1/2 cup butter,
    and 1/2 cup brown sugar. Over medium to low heat, bring it to a full boil and boil 5 minutes,
    stirring continuously. Remove from the burner and pour over the baked crust.
  4. Melt the chocolate chips in a microwave safe bowl (starting with 30 seconds and adding
    more time in 30 second intervals as needed – stirring in between each time). Stir in remaining
    Rice Krispies until completely coated. Using 2 forks, spread the chocolate cereal on top of the
    caramel.
  5. Chill several hours until set.
  6. Remove the squares from the pan by pulling up on the parchement paper. Cut into squares.
The Rice Krispies base pressed into the bottom of a parchment paper lined baking pan.
Press crispy rice cereal base into the bottom of a parchment lined pan & bake.
Caramel filling in a saucepan for Chocolate Caramel crispy rice bars
Stir the caramel filling continuously until it has boiled for 5 minutes and is thick and creamy.
An 8 x 8 baking pan lined with parchment paper with the crispy rice base and caramel filling for chocolate caramel crispy rice squares
Pour caramel filling over baked crust that has cooled.
Melted chocolate in a mixing bowl.
Melt chocolate in the microwave and stir until smooth.
Rice Krispies being stirred into melted chocolate for the top layer of caramel chocolate rice crispies squares.
Stir Rice Krispies cereal into the chocolate.
A finished pan of caramel chocolate crispy rice squares.
Drop the chocolate Rice Krispies mixture over the top of the caramel in little bits – using 2 forks.

Tips & Tricks

  • Lining the pan with parchment paper makes it so much easier to remove the squares from the pan.
  • Be sure to stir the caramel filling continuously as it cooks over medium heat. It’s normal for it to get some small bits of thicker carmel in it. Try to prevent it from sticking as much as possible but don’t worry if there are a few bits that stick at the end. It will still taste amazing.
  • Take your time in putting the chocolate covered Rice Krispies on top of the caramel filling. Drop them using 2 forks just a little at a time and slowly work your way over the whole surface.

Substitutions

If you want to make these cookie bars, but don’t have Rice Krispies cereal on hand, Special K cereal will work well, too. I would maybe crush them up a bit before using them, but they should yeild the same overall flavor and texture.

How to serve these cookie bar squares

Once the bars have cooled completely, slice them using a sharp knife that has been heated by running it under hot water. That will help it to slice the squares nice and smooth.

Chocolate Caramel Rice Krispy Bars cut and stacked on a cookie platter.

Equipment

For these cookie bars, I used my favorite professional 8 inch baking pan. I love how it makes all the squares perfectly square (including all the corners!)

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

Storage

Store these cookie bars in an airtight container or sealed ziploc bag in the refrigerator for 3-5 days. If you are storing them longer than that, place them in an airtight container or sealed ziploc bag in the freezer.

More Bar Recipes:

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Caramel Chocolate Crispy Rice Bars

Caramel Chocolate Crispy Rice Bars

Yield: 16
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

A smooth and decadent caramel filling sandwiched between two crispy rice bar layers with rich chocolate topping makes these caramel chocolate crispy rice bars irresistable. It’s a favorite cookie bar recipe that disappears quickly!

Ingredients

  • For the base:
  • 1/2 cup flour
  • 3/4 cup Rice Krispies
  • 1/4 teaspoon baking soda
  • A teeny pinch of salt
  • 1/3 cup packed brown sugar
  • 1/3 cup unsalted butter
  • For the caramel layer:
  • 1 (300 ml) can sweetened condensed milk
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • For the topping
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/4 cups Rice Krispies

Instructions

    1. In a medium sized mixing bowl, thoroughly combine the first six ingredients. Press into aparchment paper lined 8 inch square baking pan.
    2. Bake at 350 degrees for 10 minutes.
    3. Meanwhile, in a heavy saucepan, combine the sweetened condensed milk, 1/2 cup butter,and 1/2 cup brown sugar. Over medium to low heat, bring it to a full boil and boil 5 minutes,stirring continuously. Remove from the burner and pour over the baked crust.
    4. Melt the chocolate chips in a microwave safe bowl (starting with 30 seconds and addingmore time in 30 second intervals as needed – stirring in between each time). Stir in remainingRice Krispies until completely coated. Using 2 forks, spread the chocolate cereal on top of thecaramel.
    5. Chill several hours until set.
    6. Remove the squares from the pan by pulling up on the parchement paper. Cut into squares.
    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 187Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 63mgCarbohydrates: 21gFiber: 0gSugar: 15gProtein: 1g

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