6tablespoonssalted butter(European-style for best flavor)
16ouncesmarshmallows(Kraft Jet-Puffed is recommended)
Caramel Layer
1 ½tablespoonsheavy whipping cream
14ouncescaramel bits or caramel squares (unwrapped)
Chocolate Ganache Layer
½cupheavy whipping cream
12ouncessemi-sweet chocolate(finely chopped bars or chips)
Optional
1teaspoonlight corn syrup(to make your ganache shiny)
Instructions
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.
Caramel Layer
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!
Notes
Storage
Store these treats in an airtight container at room temperature for up to 3 days. Or freeze them in an airtight container for up to 3 months. To thaw, remove them from the freezer and let them thaw for several hours in the container before opening to keep condensation from forming.
Tips
If you use Kraft Caramel Bits, you will use one whole 11-ounce bag plus ½ cup of caramel bits from a second bag. Do not overheat your marshmallows or your treats will be too hard. Use low heat and be sure to remove the marshmallows from the heat before they have completely melted. Do not press down on the marshmallow cereal treat mixture too firmly or your treats will be too dense. Do not pour overly hot caramel over your crispy treats as the caramel will soften the cereal. Let the caramel cool for a few minutes before spreading it over the treats. Do not overheat your chocolate or it may burn. Use low heat, stir often, and remove from the heat before all the chocolate has melted.