MILLIONAIRES RICE KRISPIE TREAT…like millionaires shortbread but instead of a layer of shortbread at the base, there’s a layer of rice krispie treats instead.
This was such a fun little twist to your regular degular millionaires shortbread.
The flavour was so nice, it was crunchy, a little chewy and so caramely.
Breakdown of the process
As you might have noticed, these millionaires rice krispie treats have 3 layers.
A rice krispie treat layer, a caramel layer and then a layer of chocolate.
Making these is pretty easy, but there are quite a few steps. So here’s a quick breakdown of what we are going to be doing:
- Make the rice krispie treats.
- Add this to a tin and leave aside to set up slightly.
- Make the caramel.
- Pour this over the rice krispie layer.
- Leave this in your fridge for about 20 minutes to set up a little.
- Add some melted chocolate on top.
- Now leave it to set one last time…then your millionaires rice krispie treats are ready!
The rice krispie treat layer
This layer is just your regular rice kispie treats, so you only need a few basic ingredients.
Here’s what you will need:
- Marshmallows – mini ones are always best to use, they melt much better.
- Unsalted butter – I like to use unsalted butter and add the salt separately, so that I can control the amount of salt. But salted butter will work too, just don’t add any extra salt.
- Vanilla extract – vanilla bean paste works great too.
- Rice krispies
Making the caramel is very easy. All we are doing is throwing all the ingredients into a pot and heating hem together.
These are the ingredients I used:
- Unsalted butter – again, salted butter can be used, just don’t add any extra salt.
- Condensed milk
- Granulated sugar – caster sugar works too.
- Golden syrup – If you don’t have or can’t find golden syrup, corn syrup is the best substitute.
A few tips
The colour of the caramel is important
Like I said, to make this caramel we’re just heating all the ingredients together.
You want to heat them, whiles stirring, until the caramel turns a light amber colour.
The darker this caramel gets, the harder and chewier the caramel will be after it has set.
So we don’t want the caramel to get too dark. A light amber colour is perfect.
MAKE SURE TO CONSTANTLY STIR
I am sorry for yelling, but this is important.
This caramel can burn easily, we do not want this.
So make sure to constantly stir this as it cooks, this will prevent it from burning.
Also don’t try increasing the heat to speed up the process, keep the heat on medium low.
We want to cook this caramel slowly.
The last layer is just some melted chocolate.
I really recommend using dark chocolate.
These are already very sweet, so we don’t really want to add any extra sweetness, using milk or white chocolate will do this.
And also dark chocolate just does a great job at cutting the sweetness a little too.
With that being said, of course you can use whatever kind of chocolate you want. But personally, I think dark chocolate works best.
In the recipe card below, you will see that I added a tablespoon of vegetable oil to my chocolate.
Any flavourless oil works, but I like to use vegetable oil.
All this does is make the chocolate a little softer. Which prevents it from breaking or cracking when you cut in it.
But it is optional, you don’t need to add it.