Ingredients
4 cups crispy rice cereal
1 cup unsalted butter (divided)
2 cups mini marshmallows
1 can (14oz) sweetened condensed milk
1/2 cup packed brown sugar
1.5 cups semi-sweet chocolate chips
Instructions
Melt 1/2 cup butter in a large pot over low heat.
Stir in mini marshmallows until completely smooth.
Fold in crisp rice cereal until evenly coated.
Press the mixture into a parchment-lined 8×8 inch baking pan using a greased spatula.
Combine remaining 1/2 cup butter, sweetened condensed milk, and brown sugar in a saucepan.
Simmer over medium-low heat, whisking constantly for 10 minutes until thickened.
Pour the caramel evenly over the rice cereal base.
Refrigerate for at least 30 minutes to firm up.
Melt chocolate chips in short 30-second bursts in the microwave until smooth.
Spread chocolate over the chilled caramel layer and allow to set completely before slicing.
Notes
Ensure you use full-fat sweetened condensed milk for the best caramel consistency. Store leftovers in an airtight container in the refrigerator to keep the chocolate and caramel layers crisp and structured. For clean slices, run your knife under warm water and wipe dry between each cut.
- Prep Time: 20
- Cook Time: 15
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 26g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg