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Chocolate Caramel Rice Krispies

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Chocolate Caramel Rice Krispies

Serves: 16 squares

INGREDIENTS
  • 1½ tbsp. butter
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  • ½ bag marshmallows (about 20 large-2 cups mini)
  • 1 tsp vanilla
  • 4 cups Rice Krispies cereal
  • 200g ounces unwrapped caramels (1/2 bag)
  • 1 tbsp. water
  • ¾ cup peanut butter (divided use)
  • 230g ounces milk chocolate

INSTRUCTIONS

  • Butter a 9 x 9 inch pan.
  • In large bowl melt butter in microwave just until melted. Add marshmallows, stir to coat marshmallows in butter, then microwave until melted, stirring occasionally. This should only take a couple of minutes.
  • Stir in vanilla.
  • Stir in Rice Krispies.
  • Pour into buttered pan and press mixture firmly with buttered hands.
  • Place in refrigerator to chill.
  • In saucepan, melt caramels and water on low heat, stirring frequently. (careful not to burn).
  • Remove from heat, stir in ½ cup peanut butter. Blend completely.
  • Pour over Rice Krispies, and spread to an even layer.
  • Put back into refrigerator.
  • In saucepan over low heat, melt chocolate.
  • When melted, stir in ¼ cup peanut butter. Combine well.
  • Pour chocolate over caramel layer spreading to edges in even layer.
  • Refrigerate for 1 hour or until chocolate is firm.
  • Cut into squares.

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