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Caramel Chocolate Bars with Rice Krispies

Servings 20 cm square pan
Author נטלי


For Rice Krispies and praline layer:

  • 70 grams (3/4 stick) butter
  • 40 grams (2 tbsp.) honey
  • 55 grams (3 tbsp.) corn syrup
  • 2 tbsp. maple
  • 50 grams (1/4 cup) sugar
  • 100 grams Rice Krispies
  • 80 grams Nutella

For caramel:

  • 200 grams (1/2 can) sweetened condensed milk
  • 40 grams (3 packed tbsp.) dark brown sugar
  • 40 grams (3 tbsp.) butter
  • 10 grams (1 tsp,) corn syrup
  • Pinch of salt

For chocolate coating:

  • 500 grams dark chocolate at least 53% cocoa solids
  • 10 grams cocoa butter


  1. Rice Krispies and praline layer: in a medium saucepan put butter, honey, corn syrup, maple and sugar and cook until a smooth caramel sauce if formed.
  2. Remove from the heat and add the Nutella. Mix well until smooth.
  3. Add the Rice Krispies and mix well with a spatula until blended.
  4. Pour the mixture into a lightly greased pan and surfaces the top tightening it firmly.
  5. Freeze for about 30 minutes at least.
  6. Caramel: in a small pan put condensed milk, brown sugar, butter, corn syrup and salt and cook over high heat until smooth caramel is formed.
  7. Reduce to medium heat and cook while stirring for another 2-3 minutes, until the mixture thickens slightly.
  8. Pour the caramel over the Rice Krispies later, flatten it evenly and freeze for at least 2 hours.
  9. Cut into 2*4 cm bars.
  10. Chocolate coating: temper the dark chocolate with cocoa butter.
  11. Dip each bar in the chocolate and put on a baking tray lined with baking paper to set.
  12. Keep in a sealed box at room temperature. In hot summer days it is recommended to freeze the bars.

Recipe Notes

  • You can use cornflakes instead of Rice Krispies.