Rich and decadent, these turtle Rice Krispie Treats are a divine no-bake dessert.
turtle Rice Krispie Treats
Our best, award-winning Rice Krispie Treats recipe topped with a thick caramel, fudgy ganache and crunchy nuts? Yes, please.
Just like the original crispy treats, these are so easy to make.
Instead of wrapping little bits of caramel, here I use a can of delicious dulce de leche for the caramel layer, similar to these Carmelita cookie bars. It's a shortcut I use often because it works so well.
Traditionally, turtle-flavored sweets have pecans, but you may use either pecans or walnuts. (Or really, any of your favorite nuts.) This recipe is similar to our chocolate caramel treats, but with the added crunch.
For extra rich treats, try making these with chocolate Rice Krispie Treats!
more crispy treats you'll love
For the Rice Krispie Treats you'll need:
- crisp rice cereal. We use the classic Kellogg's brand Rice Krispies.
- marshmallows. Mini or regular size work. We use the Jet-Puffed brand, but different brands have different textures and weights. For help making sure you use the right amount, check out our marshmallow conversion chart.
- butter. After extensive taste testing, we found that salted European-style butter works best.
For the toppings you will need:
how to make the caramel layer
Good news. This part is easy! I use a store-bought 13.5 ounce can of Nestle Dulce de Leche, found in the baking aisle or ethnic foods aisle of the supermarket.
how to make the ganache layer
Prepare the ganache on the stove-top or in the microwave. You'll need semi-sweet chocolate chips and some heavy whipping cream.
the walnuts or pecans
Use either chopped walnuts or pecans.
For extra favor, you can toast the nuts by spreading on a parchment paper lined baking tray and baking at 350 degrees F for 6 to 8 minutes, until browned and fragrant. Watch the nuts closely to not over-bake. This step is optional!
Baking pan. I use an 8 x 8 inch square baking pan. For thinner treats, use a 9 x 9 inch pan.
Non-stick foil. It's easiest to use non stick foil. That way you can lift your treats out of the baking pan to cut. You may also use lightly-greased regular foil or parchment paper.
Microwave-safe bowls. If preparing in the microwave, you'll need a large bowl for the marshmallows and butter and a small bowl for the ganache.
Saucepans. Alternatively, you may melt both on the stove-top.
Non-stick spray. I find it very useful to spray spatulas and bowls with cooking spray when making such sticky treats.
Store your treats in an air-tight container for up to three days.
turtle Rice Krispie Treats
- 8-inch square baking pan
- non-stick foil
- cooking spray
- 4 ⅔ cups Rice Krispies
- 4 tablespoons salted European-style butter
- 10 ounces marshmallows (about 40 regular or 6 cups mini)
- 13.5 ounce can Nestle Dulce De Leche
- 6 ounces semi-sweet chocolate chips (1 cup)
- ¼ cup heavy cream
- 1 to 1 ¼ cups chopped walnuts or pecans
- Spray your bowls and spatulas with non-stick cooking spray for easy treat making!
- Grease a large bowl and add the Rice Krispies. Set aside.
- Line your baking pan with non-stick foil, or lightly-sprayed regular foil.
- Melt the 4 tablespoons of the butter in a saucepan, Add the marshmallows, reduce heat to medium-low, stirring, and remove from heat when marshmallows are almost melted. Stir until the mixture is very smooth, using the residual heat to fully melt the marshmallows.
- Alternatively, melt the butter and marshmallows in the microwave in a large bowl. Heat for one minute and stir well, using the residual heat to fully melt the mixture.
- Scrape the marshmallow and butter mixture into the cereal and use a spatula to fold the mixture into the cereal until it's completely blended.
- Transfer the mixture to the prepared baking dish. Use a clean spatula to gently press the treats evenly into the baking dish.
- Let the treats cool at least 30 minutes.
- Evenly spread the dulce de leche over the top.
- Melt the chocolate chips and heavy cream in the microwave or on the stove-top. To microwave, microwave for 30 seconds at 70 percent power. Stir well, adding an additional 15 seconds if needed.
- On the stove-top, place over low and stir until about 75 percent of the chips are melted. Use residual heat and stir to fully melt the mixture.
- Evenly spread the chocolate on top.
- Spread the chopped walnuts or pecans to cover the top.
- Transfer to the refrigerate and chill at least another hour or until well set.
- Cut into squares and enjoy!