A smooth and decadent caramel filling sandwiched between two crispy rice layers with rich chocolate topping makes these caramel bars with chocolate crispy rice irresistable. It’s a favorite cookie bar recipe that disappears quickly!
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.
The star of this caramel bar recipe, though, is the smooth and decadent homemade caramel filling. It is absolutely decadent between the 2 crunchy layers.
Like many other cookie bar recipes I like to make, these can be made ahead and frozen if you are expecting company.
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
- In a medium sized mixing bowl, thoroughly combine the first six ingredients. Press into a
parchment paper lined 8 inch square baking pan.
- Bake at 350 degrees for 10 minutes.
- 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.
- 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
- Chill several hours until set.
- Remove the squares from the pan by pulling up on the parchement paper. Cut into squares.
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.
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.
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!)
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:
PIN THIS RECIPE TO REMEMBER IT LATER:
“What’s for dinner?”
5 MOST POPULAR MEAL IDEAS
perfect for weeknight dinners!