I had a hard time naming this candy bar recipe. What I really wanted to call it was “OMG you have to try this recipe now now NOW!!!”. It’s THAT good =). This bar has 3 layers: a base of gooey rice krispies treat, a layer of ooey salted caramel and a coat of rich chocolate. The combination is out of this world. Here is how to make it:

Ooey Gooey Yummy Chocolate Caramel Bars
 

makes 18 bars
Ingredients
  • for the rice krispies treat layer:
  • 3 tbsp butter
  • One 10oz package of marshmallows
  • 6 cups Rice Kripies
  • for the caramel layer:
  • 1 cup heavy cream
  • 5 tbsp butter
  • 1 tsp kosher salt
  • ¼ cup light corn syrup
  • ¼ cup water
  • 1⅓ cups sugar
  • for the chocolate layer:
  • 26 oz bittersweet chocolate

Instructions
  1. Prepare the rice krispies treat base: Grease a jelly roll pan and set aside. In a large saucepan or stock pot, melt butter and marshmallows. Add rice krispies and stir until combined. Pour into jelly roll pan and spread using a greased offset spatula.
  2. Prepare the salted caramel layer: In a small saucepan, melt butter in heavy cream and set aside to cool. In the meantime, combine water and corn syrup in a large saucepan. Pour sugar in center and bring to a boil. Do not stir (you can swish the pan around if you need to). Cook until the caramel turn amber. Take pan off the heat and pour in your butter/cream mixture. Let it bubble up for a few seconds then stir to combine. Return to medium heat until the mixture starts bubbling up. Continue stirring. Cook until the mixture gets to 250 degrees (about 5 minutes). Pour over the rice krispies treat layer and spread it evenly with an offset spatula. Sprinkle salt all over the caramel layer.
  3. Prepare chocolate layer: In a heatproof bowl set over a pan of simmering water, melt 26oz of bittersweet chocolate. Pour all over the caramel and spread it with an offset spatula.
  4. Let cool completely then place in the refrigerator to set.

First, let’s prepare our mold. Grease a jelly roll pan and offset spatula using your favorite nonstick spray. Set aside:

Next let’s work on the base layer of rice krispies treat. In a large saucepan or stock pot, melt butter and marshmallows:

Add rice krispies:

Stir until combined. Pour into jelly roll pan:

Spread into an even layer using your greased offset spatula:

Now let’s work on the salted caramel layer. In a small saucepan, melt butter in heavy cream and set aside to cool:

In the meantime, combine water and corn syrup in a large saucepan. Pour sugar in center:

Bring to a boil:

Be  VERY careful. Melted sugar is lava hot!

Continue to boil until the sugar mixture thickens up. You will notice the bubbles getting smaller and smaller as the caramel starts to change color:

You can swish the pan around but do not stir. Continue cooking until the caramel turns amber:

Take pan off the heat and pour in your butter/cream mixture:

Let it bubble up for a few seconds then stir to combine. Return to medium heat until the mixture starts bubbling up. Continue stirring. Cook until the mixture gets to 250 degrees (about 5 minutes):

Pour over the rice krispies treat layer and spread it evenly with an offset spatula. Sprinkle salt all over the caramel:


Finally let’s prepare the chocolate layer. In a heatproof bowl set over a pan of simmering water, melt 26oz of bittersweet chocolate:

Pour all over the caramel and spread it with an offset spatula:


Let cool completely then place in the refrigerator to set.

To get the cleanest edges when slicing, dip your knife in a glass of hot water, wipe it off and use the heated metal to get through the chocolate layer without cracking it.