I always feel like rice krispie treats are good, but they could be better. I feel like they can be a little boring sometimes.
So I added a brownie under them…very random BUT SO GOOD.
You get the fudginess and chocolate-iness from the brownie, and then the gooey-ness, crispiness and slight chewiness from the rice krispie layer. The textures and flavours were amazing!
Breakdown of the process
So this brownie is actually very easy to make. As you have probably already figured out, there are 2 parts to it.
The first part is the brownie.
Any brownie recipe works here.
I think you should definitely use my recipe though, but any does work.
If you wanted to make things easier, you could also use a brownie box mix. I am all for using box mixes I will not judge.
But once the brownie has been baked, we’re going to make the rice krispie treats layer.
I didn’t want to make regular rice krispie treats here, I wanted them to have a little more flavour. So I made caramel rice krsipie treats.
So to make these, we’re going to make a salted caramel first, then we will mix this into our marshmallows and rice krispies.
After this, all the work is done. You just need to let everything set up for a bit!
The brownie layer
If you do decide to use my recipe for the brownie layer, here are the ingredients you will need:
- Unsalted butter – I like to control the amount of salt when I’m baking, so I used unsalted butter. But salted does work too, just don’t add any extra salt.
- Dark chocolate – make sure to use dark chocolate. Milk chocolate will just add extra sweetness and not enough chocolate flavour. So dark chocolate works best.
- Sugar – I used a mixture of both brown and white sugar. The brown sugar is going to add more flavour and extra fudginess.
- Plain flour – also known as all purpose flour.
- Cocoa powder – unsweetened cocoa powder is always best to use.
- Salt – to help enhance the flavours. Don’t add this if you are using salted butter.
The rice krispie treats layer
Like I mentioned, we’re making caramel rice krispie treats.
So typically for rice krispie treats you only really need marshmallows, butter and rice krsipies.
But for these, we’re making a caramel first. So for the caramel, this is what you will need:
- Granulated sugar – caster sugar works too.
- Unsalted butter
- Double cream – also known as heavy cream.
After making this caramel, we are going to mix the marshmallows and rice krispies into this.
A few tips when making the caramel
Keep your heat on medium
The first step in making the caramel is to melt the sugar.
Sugar can burn pretty easily, which will leave you with a bitter tasting caramel. We do not want this.
So make sure to keep your heat on medium, don’t increase it to speed up the process. Medium to medium-low heat works best.
Don’t stop stirring
Again, we don’t want the sugar to burn.
So during the whole process, make sure to keep stirring the sugar. This will stop it from getting too hot.
Use softened butter and warm double cream
Once the sugar has all melted and turned an amber colour. we’re going to mix the butter into it, and then the caramel.
If your butter and cream is cold, when you add it to the melted sugar, the sugar will set up straight away. You’ll end up with a caramel that has a bunch of hard pieces of sugar in it.
So make sure to use softened butter and warm cream.
You don’t need to wait for the butter to come to room temperature. I just heat it in my microwave in 10 seconds intervals, until the butter has become soft, BUT NOT melted.
And for the cream, just heat it in your microwave for 30-60 seconds, until it is warm!
Leaving the brownie to set
Once you have made the rice krispie layer and added it into your tin, on top of your brownie, you need to leave it to set.
Please do not skip this step, it will all fall apart if you do.
You need to give the rice krispie layer time to set up and also the brownie at this point is still soft, you need to let this set up too.
So leave it at room temperature for at least an hour.
Then after you can finally take it out of the tin and cut into it.
Krispie Treats Brownies
- For the brownie layer:
140g unsalted butter
85g dark chocolate
120g granulated sugar
120g light brown sugar
60g plain flour
30g cocoa powder
1/4 teaspoon salt
- For the caramel rice krispie layer:
220g granulated sugar
80g unsalted butter, softened
150ml double cream, warm (just heat it in your microwave for 30-60 seconds)
1/4 teaspoon salt
2 tablespoons vanilla extract
200g mini marshmallows
150g rice krispies
- Making the brownie layer:
- Start by pre-heating your oven to 180c/350f. Also grease and line a square 8 inch cake tin.
- In a pot, add the butter and dark chocolate. Place this onto medium heat and heat, whiles stirring, until it has all melted and you have a smooth mixture. You can also do this in your microwave. Leave this aside to cool down.
- In a large bowl, add the eggs and both sugars. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take about 2-3 minutes.
- Pour your melted butter/chocolate mixture into this, whisk until combined.
- Now add the flour, cocoa powder and salt. Whisk just until you get a smooth batter.
- Add this batter into your prepared tin and bake at 180c/350f for around 40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs on it.
- Once baked, leave this aside whiles you make the rice krispie layer.
- Making the caramel rice krispie layer:
- In a pot or pan, add the sugar. Place this onto medium heat.
- Keep heating this, whiles CONSTANTLY stirring, until all the sugar has melted and turned an amber colour.
- Take this off the heat and mix in the softened butter. Then slowly pour in the cream, whiles mixing.
- Mix in the salt and vanilla.
- Place this back onto medium heat and let this boil for 1-2 minutes, stir this every now and then. This will thicken the caramel slightly and it will also get rid of any lumps that might have formed.
- In a large bowl, add the mini marshmallows and pour the hot caramel over this. Mix until the marshmallows have completely melted.
- Add the rice krispies into this and mix.
- Add this into your tin, on top of the baked brownie. Press this down and smooth it out. This mixture is very sticky, either use a wet palette knife or spatula to press it down, or you can just use wet hands.
- Leave this to set up at room temperature for at least an hour, then cut into it and enjoy!