Crispy Rice Bars Dipped In Chocolate And Lavished With Caramel Recipe

Name: Crispy Rice Bars Dipped In Chocolate And Lavished With Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 10 ounces (283g) large marshmallows; Rice Krispies; Semi Sweet Chocolate Chips; 3 tablespoons water; Caramel Candies; 2 tablespoons heavy cream

Indulge in the ultimate sweet treat! These decadent Crispy Rice Bars are elevated to a whole new level with a rich chocolate dip and a luscious caramel drizzle. A perfect combination of crunchy, chewy, and sweet, these bars are guaranteed to be a crowd-pleaser. Inspired by Chocolatier Magazine, this recipe is easier than you think! Get ready for a "yum-mo" experience (as Rachael would say!).

Prep Time 15 mins

Cook Time 30 mins

Calories 193.1 kcal

Protein 3g

Rating 5.0 (1 Reviews)

Crispy Rice Bars Dipped In Chocolate And Lavished With Caramel

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crispy Rice Bars Dipped In Chocolate And Lavished With Caramel

Unsalted Butter
10 ounces (283g) large marshmallows
Rice Krispies
Semi Sweet Chocolate Chips
3 tablespoons water
Caramel Candies
2 tablespoons heavy cream

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How to Make Crispy Rice Bars Dipped In Chocolate And Lavished With Caramel

Preheat your oven to 350°F (175°C) for 5 minutes then turn off. This will help keep the bars warm while setting.
Grease and flour a 9x13 inch baking pan.
In a large saucepan over low heat, melt butter completely.
Add marshmallows and cook, stirring constantly, until completely melted and smooth.
Remove from heat. Add Rice Krispies cereal and 1/2 cup of the chocolate chips; stir gently until well combined.
Press the mixture firmly and evenly into the prepared pan.
Let cool completely at room temperature.
While the bars cool, prepare the chocolate and caramel toppings.
In a double boiler or microwave-safe bowl set over a pan of simmering water (or microwave in 30 second intervals, stirring until smooth), melt the remaining 1/2 cup chocolate chips with 3 tablespoons of water. Stir until smooth and glossy.
Once the rice crispy mixture is completely cool, cut it into 24 bars.
Dip the top of each bar into the melted chocolate, allowing excess to drip off.
Place the dipped bars, chocolate side up, onto a waxed paper-lined baking sheet.
In a microwave-safe bowl, melt caramels with heavy cream in 30 second intervals, stirring until smooth and pourable.
Once the chocolate has set slightly, drizzle the caramel sauce evenly over the chocolate-dipped bars.
Refrigerate for at least 30 minutes to allow the chocolate and caramel to set completely before serving.