Millionaires Rice Krispie Treats

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.

3 of the millionaires rice krispie treats stacked on top of each other.

Video Tutorial

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!
1 of the millionaires rice krispie treats being held up.

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.
  • Salt
  • Rice krispies 
The ingredients needed to make the rice krispie layer.

The caramel

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.
  • Salt

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.


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 rice krsipie treat layer, inside of a square cake tin.
The caramel inside of a square tin, on top of the rice krispie layer.

The chocolate

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.

The oil

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.

The tin after melted chocolate was poured into it.

Here are some other recipes I’ve posted recently, you should try these too:

Millionaires Rice Krispie Treats

5.0 from 2 votes


  • For the rice krispie treat layer:
  • 300 g mini marshmallows

  • 50 g unsalted butter

  • 1 tabelspoon vanilla extract

  • 1/4 teaspoon salt

  • 120 g rice krispies

  • For the caramel layer:
  • 100 g unsalted butter

  • 1 tin condensed milk (around 397g)

  • 120 g granulated sugar

  • 50 g golden syrup

  • 1/2 teaspoon salt

  • For the chocolate layer:
  • 200 g chocolate (I used dark chocolate but any works)

  • 1 tablespoon vegetable oil


  • Start by greasing and lining an 8 inch square cake tin, leave this aside.
  • Making the rice krispie layer:
  • In a pot, add the mini marshmallows, butter, vanilla and salt. Place this over medium heat.
  • Heat this, whiles mixing, until all your marshmallows and the butter has melted.
  • Mix this with the rice krispies.
  • Add this into your tin and press it down until you get a flat even layer. This is going to be sticky, so the best way to do this is to use wet hands.
  • Leave this aside whiles you make your caramel.
  • Making the caramel layer:
  • In a large pot, add all the ingredients for the caramel.
  • Place this onto medium heat and heat, whiles constantly stirring, until the caramel turns a light amber colour. MAKE SURE not to walk away from this, the caramel will burn so you want to be constantly stirring.
  • Once it turns a light amber colour, pour this over your rice krispie layer and spread this out.
  • Leave this in your fridge for about 20 minutes so the caramel can cool down and set up a little.
  • The chocolate layer:
  • Add your chocolate and oil into a bowl, then melt this in your microwave.
  • Pour this over the caramel layer and smooth it out.
  • Leave this in your fridge to set for about an hour.
  • These do taste much better at room temperature, so once it has set let it come to room temperature for a bit. Then cut into it and enjoy!

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