I haven’t made Rice Krispy Treats in a while, but was recently searching for a good dessert to make quickly. I thought it would be fun to try this recipe, since it is a big twist on the original. When I was little, my mom would occasionally make Cocoa Krispy Treats, and I looked forward to them every time. I thought they were so much better than regular Rice Krispy Treats. It’s probably been at least 15 years since I’ve had a chocolate version, and I decided that it was time to try it again. This version looked perfect. I love chocolate and caramel together, and the addition of the mini chips made it look even more tempting. I couldn’t find the caramel and vanilla marshmallows that were originally used, but the plain marshmallows worked fine. These were wonderful little snacks, and a great twist on the classic! They were certainly gobbled up quickly.
Caramel Cocoa Crispy Bars
Source: Erin’s Food Files
3 tablespoons butter
1 10oz package Caramel Vanilla Swirl Marshmallows (I used a 10.5-ounce bag of regular marshmallows)
6 cups cocoa crispy rice cereal (I used Cocoa Pebbles)
12 candy caramel squares
approx 1 Tbsp cream, half & half, evaporated milk, or any milk
1/3 cup mini chocolate chips (more or less depending on tastes)
Line a 9x13in pan with plastic wrap and spray with nonstick spray.
Melt caramels in double boiler or microwave, add milk or cream once melted and mix together.
Meanwhile, as caramel is melting, melt butter in a large saucepan over low heat. Once butter has melted add marshmallows, stirring occasionally until melted. Once melted, remove from heat, stir in cereal.
Press into pan, (it really helps to use a spatula sprayed with cooking spray to press it down). Drizzle melted caramel on top, then sprinkle with mini chocolate chips. Let cool, and cut into bars. Enjoy!