Ingredients
Equipment
Method
- Prep Your Pan: Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides so the bars lift out easily later.
- Melt the Marshmallows and Butter: In a large pot over low-medium heat, melt the butter and mini marshmallows together, stirring constantly, until completely smooth. (WATCH VIDEO BELOW)
- Mix in the Cereal: Remove the pot from heat right away, add the rice cereal, and fold gently until every piece is coated. Work quickly here — the mixture firms up fast.
- Press Into the Pan: Transfer the mixture to your prepared pan. Using greased hands or a piece of parchment, press it firmly and evenly into the corners. Set aside to cool while you make the caramel.
- Make the Vanilla Caramel: In a medium saucepan over medium heat, combine the butter, brown sugar, condensed milk, and salt. Cook, stirring constantly, until melted and starting to bubble, then keep stirring for another 5–7 minutes until thickened and deepened in color. (WATCH VIDEO BELOW)
- Pour the Caramel: Pour the warm caramel over the rice krispie base and spread it into an even layer with an offset spatula or the back of a spoon.
- Chill to Set: Refrigerate for about 1 hour, until the caramel is firm to the touch.
- Melt the Chocolate: Melt the chocolate chips with the oil in the microwave in 20–30 second bursts, stirring between each one, or over a double boiler, until glossy and smooth. (WATCH VIDEO BELOW)
- Top and Sprinkle: Pour the melted chocolate over the set caramel and spread evenly. Sprinkle generously with coarse salt while the chocolate is still wet so it sticks.
- Chill Again and Slice: Refrigerate for another hour or until the chocolate is fully set. Lift the bars out using the parchment overhang, then use a sharp knife run under hot water (and wiped dry between cuts) for clean slices.
Work fast with the rice krispie base. The marshmallow mixture starts setting up the second it leaves the heat, so have your pan ready and your cereal measured before you even start melting.
Let each layer fully set before adding the next. Pouring warm chocolate onto caramel that hasn't firmed up yet will just make the layers slide into each other instead of staying distinct. A quick touch test is all you need — if the caramel dents easily, give it more time in the fridge.
Cut with a warm, sharp knife. Run it under hot water and wipe it dry between each slice for clean, bakery-style squares instead of cracked chocolate.
Nutrition
Notes
Storage
- Fridge: Store in an airtight container, with parchment between layers, for up to 1 week. These bars actually hold their texture best when kept chilled.
- Room Temp: Fine for up to 2 days in a cool kitchen, but the caramel will be softer and messier to handle.
- Freezer: Wrap bars individually in parchment, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
- Reheat: Not needed — these are meant to be enjoyed cold or at room temperature, straight from the fridge. If the caramel looks a little cloudy after freezing, don't worry — it clears back up once fully thawed.