Millionaire Rice Crispie Treats

Caramel and chocolate are perfect with anything, but on top of the rice crispie treats it is a amazing combination!

You Will Need:

The Rice Crispies:

  • 150g Marshmallows
  • 50g Butter
  • 100g Rice Crispie Cereal

Caramel:

  • 1 Can of Condensed Milk (397g)
  • 2 tbsp Golden Syrup
  • 60g Butter

Chocolate:

  • 150g Dark Chocolate

Method:

Line and grease a square or rectangle tin, I used my rectangle 26cm x 20cm. If you use a tin of smaller or larger dimensions your crispie treats will be deeper or shallower then mine.

The Rice Crispies:

  • Melt the marshmallows and butter together in a medium to large saucepan over a low heat. Stir occasionally to make sure you do not over heat and the marshmallows don’t stick to the pan.
  • Once melted add the rice crispies and gently mix in making sure the rice cripies are well coated.
  • Transfer to your prepared tin and level the top with a metal spoon, (this can get a bit sticky).

The Caramel:

  • Melt the condensed milk, golden syrup and butter together in a pan.
  • Bring to the boil while stirring constantly.
  • Simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour.
  • Gently pour over the rice crispie base.

The Chocolate:

  • Melt the chocolate over a Bain Marie (or a heat proof dish over a pan of simmering water)
  • When the chocolate has totally melted pour this over the caramel.

Allow to set, cut into squares and enjoy!

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