Add layers of rich buttery caramel and decadently creamy chocolate ganache to marshmallow cereal treats to make this quick and easy no-bake dessert. These irresistible Chocolate Caramel Rice Krispie Treats are easy enough to make for an afternoon snack but they'd make a great party treat too.
Caramel and chocolate would make just about any dessert taste better and these crispy treats are no exception.
To make these treats, you'll start by making a batch of our award-winning Rice Krispie Treats. They have just the right ratio of butter, marshmallows, and cereal and are perfectly crispy and chewy.
Then, you'll add layers of caramel and chocolate on top. The caramel layer is easy to make by melting some store-bought caramels with a bit of heavy whipping cream. You'll then use more cream along with some semi-sweet chocolate to make a creamy chocolate ganache.
All the layers are simple to make and the final result is amazing!
- crisp rice cereal - We recommend using Kellogg's Rice Krispies Cereal for the best texture.
- butter - Salted European-style butter (with a higher butterfat content than American-made butter) will give your treats the best flavor. See our taste test results for more information.
- marshmallows - Use mini or regular marshmallows. We use Kraft Jet-Puffed Marshmallows because they produce perfectly chewy treats. Some store-brand marshmallows are really sticky and you may need to add up to an extra cup of cereal. See our marshmallow conversion chart for details about measuring marshmallows.
- caramel - I chose to use Kraft Caramel Bits because they melt easily and I didn't have to unwrap a bunch of caramel squares. You can use the squares if you prefer.
- heavy whipping cream - Adding a bit of cream to your caramel will help aid in melting and will keep the caramel soft once it's heated. It also will be added to your chocolate to make the luxuriously creamy chocolate ganache.
- semi-sweet chocolate - You can use finely chopped bars or chocolate chips to make a simple 2-ingredient chocolate ganache.
See the recipe card for quantities.
- extra-large mixing bowl - You want to use a bowl that allows you room to mix the cereal and marshmallows together.
- medium-large (3 or 4-quart) saucepan - If you use a non-stick pan, the marshmallows won't stick.
- 9x13-inch baking pan - You can use a metal or glass pan but I highly recommend lining the pan with non-stick tin foil or tin foil that has been greased with baking spray or butter for easy removal.
- small saucepan - Melt the caramel and chocolate ganache in a small saucepan. If you have one with a spout, it's even better!
- silicone spatula - If you grease a silicone spatula (or Spoonula) with butter or baking spray, the cereal treat mixture won't stick. You can also use a wooden spoon but I'd grease it too.
Rice Krispie Treat Layer
Grease a large mixing bowl with butter and pour in 7 cups of Rice Krispies Cereal. Set aside.
Set a saucepan over low heat. Add the butter that's been cut into pieces. Begin to melt the butter.
Stir the marshmallows into the melted butter and allow them to begin to melt.
Stir often until about 75% of the marshmallows have melted. Then, remove the pan from the heat.
Stir the marshmallows until smooth. If needed, return to low heat for 30 seconds, and stir again.
Pour the melted marshmallows over the Rice Krispies cereal.
Stir the cereal and marshmallows until well combined. The mixture will be sticky.
Gently spread it into a pan that has been lined with non-stick tin foil or greased tin foil.
Pour 1 ½ tablespoons of heavy whipping cream into a small saucepan set over low heat.
Add 14 ounces of caramel bits or unwrapped caramel squares and allow them to begin to melt.
If you use Kraft Caramel Bits, you will melt one whole 11-ounce bag plus ½ cup of Caramel Bits from a second bag.
Stir often until the cream and caramel come together.
Stir until smooth and creamy then remove from the heat. Let the caramel cool, stirring it occasionally, for five minutes.
Pour the caramel over the Rice Krispie Treats.
Spread the caramel into an even layer.
Chocolate Ganache Layer
Pour ½ cup of heavy whipping cream into a small saucepan. Optionally, add 1 teaspoon of corn syrup (for shinier ganache).
Stir the finely chopped semi-sweet chocolate or chocolate chips into the cream and heat over low heat, stirring often for about 3 minutes.
Once about 75% of the chocolate has melted, remove the pan from the heat and let it rest for 3 minutes.
The residual heat will help melt the remaining chocolate.
Stir the chocolate and cream until smooth.
If needed, you can return to low heat for 20-30 seconds then let rest, then stir until smooth.
Pour the chocolate ganache over the caramel-topped Rice Krispie treat.
Spread into an even layer. Set it aside to cool for 4 hours.
Once the chocolate has firmed up enough to cut, remove the treat from the pan using the tin foil as handles. Then peel away the tin foil.
Cut the pan of cereal treats into squares or rectangles. Clean your knife with hot water in between cuts and wipe dry with paper towels.
The chocolate ganache will be firm enough to hold its shape once cut but will still have a creamy texture.
You can add a layer of caramel and chocolate to many of our other Rice Krispie Treat flavors or you can sprinkle other ingredients over these caramel and chocolate-topped treats.
- peanut butter - Top our delicious Peanut Butter Rice Krispie Treats with layers of caramel and chocolate to give the treats a deeper, richer flavor.
- cashews - Sprinkle chopped cashews over the top of these treats or use our Cashew Butter Rice Krispie Treats as the base for this recipe.
- chocolate chips - Imagine our Chocolate Chip Rice Krispie Treats with layers of caramel and chocolate. Yummy!
- bacon - If you love sweet and salty, add some bacon on top or inside your marshmallow cereal treats. See our Bacon Rice Krispie Treat recipe.
You can swap out some ingredients if you'd like.
- coconut oil - Use coconut oil in place of the butter in the same quantities.
- peanut butter and honey - If you'd prefer a gelatin-free (marshmallow-free) treat, you can make our Honey Peanut Butter Rice Krispie Treats to use as the first layer.
- milk chocolate - If you prefer a sweeter treat, you can use milk chocolate but you'll need to add an extra 2 ounces in order for the chocolate ganache to set firmly enough.
If you simply pour melted chocolate over the caramel layer, the chocolate will harden making the treats difficult to cut. Making a firm ganache allows you to cut the treats easily. Plus the ganache tastes amazing!
Do not overheat your marshmallows or press your cereal treat mixture into the pan too firmly or your treats will be hard.
We recommend pouring the hot marshmallows over a bowl filled with the cereal instead of pouring the cereal into the hot pan. The extra heat from the pan can cause the cereal to get too hot. When this happens, the cereal gets soft or soggy which can make your treats taste stale even when they are freshly made.
These caramel chocolate Rice Krispie Treats will taste the best the day they are made but they can be stored in an airtight container at room temperature for up to 3 days.
To keep them longer, you can freeze them in an airtight container for up to 3 months.
Looking for other recipes like this? Try these:
Chocolate Caramel Rice Krispie Treats
Rice Krispie Treat Layer
- 7 cups Rice Krispies Cereal
- 6 tablespoons salted butter (European-style for best flavor)
- 16 ounces marshmallows (Kraft Jet-Puffed is recommended)
- 1 ½ tablespoons heavy whipping cream
- 14 ounces caramel bits or caramel squares (unwrapped)
Chocolate Ganache Layer
- ½ cup heavy whipping cream
- 12 ounces semi-sweet chocolate (finely chopped bars or chips)
- 1 teaspoon light corn syrup (to make your ganache shiny)
- Line a 9x13-inch baking pan with non-stick tin foil or plain tin foil that's been greased with baking spray or butter. Set aside.
Rice Krispie Treat Layer
- Grease an extra-large mixing bowl with butter or baking spray. Then, fill it with the Rice Krispies cereal. Set aside.
- Cut the butter into small pieces and place them in a medium-large (3 to 4-quart) saucepan.
- Set the saucepan over low heat and allow the butter to begin melting.
- Stir the marshmallows into the melted butter.
- Let the marshmallows begin to melt, stirring often until about 75% of the marshmallows have melted. This will take 5-8 minutes.
- Remove the pan from the heat and stir until the marshmallows have completely melted. This will make your treats perfectly chewy. Overheated marshmallows make hard treats.
- Pour the marshmallows over the cereal in the mixing bowl and stir until well combined.
- Gently spread the marshmallow cereal mixture into the lined pan.
- Pour 1 ½ tablespoons of heavy whipping cream into a small saucepan.
- Set the pan over low heat.
- Add the caramel and stir frequently until melted.
- Remove from the heat and let rest in the pan for 5 minutes, stirring about every minute or so, to allow the caramel to cool slightly.
- Pour the caramel over the Rice Krispie Treat layer.
- Spread the caramel into an even layer.
Chocolate Ganache Layer
- Pour ½ cup of heavy whipping cream into a small saucepan and set it over low heat.
- Stir in the finely chopped chocolate or chocolate chips.
- If desired, add 1 teaspoon of corn syrup. This will make your chocolate ganache shiny.
- Allow the chocolate to begin melting, stirring often. Once about 75% of the chocolate has melted, remove the pan from the heat. This should take 2-3 minutes.
- Now, allow the chocolate to rest in the pan without stirring for 3 minutes, and then stir until smooth and creamy.
- Pour the chocolate ganache over the caramel and spread it into an even layer.
- Set the pan aside for 4 hours until the chocolate ganache firms up.
- Lift the chocolate caramel treats out of the pan using the tin foil as handles.
- Peel away the tin foil.
- Cut the treats into squares or rectangles.
- Serve and enjoy!