Caramel and Chocolate Covered Rice Krispie Bars

I've worn a lot of skirts lately. True, it is warmer out, but I also ate way too many of these bars and my pants are just too tight! Oh well. It was worth it. The traditional rice krispie bar (addictive on its own!) is covered in caramel, then chocolate, and then topped with toasted almonds. I'm itching to make these again soon, but I will have to get serious about exercising to make up the calories!

Start by making the Rice Krispie bars. Melt the butter in a large saucepan or Dutch oven. You may think using a Dutch oven for Rice Krispie bars is excessive, but follow me here: you only have to dirty one dish because you add the Rice Krispies to the melted marshmallows instead of pouring the marshmallows over the cereal in another bowl. Convinced? Now add the marshmallows

and cook and stir constantly until the marshmallows are completely melted and smooth.

Now pour in the cereal

and stir quickly until all the cereal is coated with the marshmallow mixture. Pour the mixture into a greased cake pan and use your hands to press it down into the pan.

Now make the caramel layer. In a medium saucepan, combine the caramel pieces, water and vanilla.

You can use regular caramels if you like, but I love the convenience of these caramel "bits" because you don't have to unwrap a bunch of individual caramels! Cook the caramels over low heat stirring constantly until they are melted and smooth.

Dollop about 3/4 of the melted caramel over the Rice Krispie bars

and then spread it out to the edges so the cereal is completely covered.

Put this in the fridge for 5-10 minutes so it sets up nicely. While it chills, melt the chocolate chips. You can do this in a microwave, or on the stove top over low heat, stirring constantly.

Toast the almonds, too. I do this in a small skillet over medium heat. Shake the pan pretty often until the almonds are golden and fragrant.

Spoon the melted chocolate over the caramel layer

then spread it out over the pan. Top with the toasted almonds.

This is looking amazing -

But wait, there's more! Now you'll drizzle on the rest of the caramel. If you need to, add a teaspoon or so of water to the caramel and heat it over low so it's nice and drizzle-able. Then pour it on!

This is the hardest part. Return the pan to the fridge for the topping to set up. Give it a good 15 minutes. Then cut and enjoy!

One year ago: Shrimp and Asparagus Quiche

Two years ago: Apple Bread
Three years ago: Chocolate-Glazed Almond Bars

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Caramel and Chocolate Covered Rice Krispie Bars

1/4 cup butter
1 bag miniature marshmallows
6 1/2 cups Rice Krispies (or generic equivalent)
1 bag Kraft Caramel Bits (or 12 oz. individually wrapped caramels)
1 tsp. vanilla
2 Tbsp. water
6 oz. semi sweet chocolate chips
1/2 cup sliced almonds, toasted

Melt the butter in a Dutch oven or large saucepan over medium-low heat. Add the marshmallows and stir constantly until melted and smooth. Pour in the cereal and stir until all the cereal is coated. Pour into a greased 9x13 cake pan and press down with your fingers to even out the bars.

In a medium saucepan, combine the caramel bits, vanilla and water and cook and stir over low heat until the caramel is completely melted and smooth. Dollop 3/4 of the caramel over the bars, then spread it out over the entire pan. Place the pan in the refrigerator to set up the caramel for 5-10 minutes. Meanwhile, in a small saucepan, melt the chocolate chips over low heat, stirring constantly. (If you prefer, you can microwave on medium heat in 30 second increments.)

Spread the chocolate over the caramel layer, then top with the toasted almonds. Reheat the caramel slightly and add a teaspoon of water if you need to, then drizzle it over the top of the bars. Return the pan to the refrigerator for 15 minutes to set the topping. Makes 24-30 bars.

Recipe Source: Adapted from Glorious Treats