Nostalgic bakes unite to create these Rice Krispie Caramel Millionaire’s Bars (No Bake). A layer of chocolate Rice Krispie bars is topped with caramel, then a layer of chocolate. The three layers combine to create something nostalgic but new. A total glow up for Millionaire’s Shortbread/Caramel slice!
There is no oven needed for this, and each layer doesn’t take too long to make. That said, make sure to set aside some time for all the chilling. These are a fabulous bake for anyone who doesn’t fancy getting the kitchen hot, or wants to make something ahead of time. These are delightful, and you don’t need much to really get that sweet treat fix!
To make gluten free, feel free to use a GF variation of Rice Krispies. The topping can be made with any variation of milk, white or dark chocolate. Just make sure you have between 200-300g, and take care when melting not to burn!
Make sure to check the notes below regarding the caramel. This can be a scary step for those who aren’t frequently making caramel (still sometimes scary for me), but it needn’t be! Take care to stay with the pot the whole time, stirring constantly. The moment it reaches the golden/brown (bronze) stage, you pour it over the Krispie layer. The texture might look a bit strange, but trust the process. It will set fine! Also, as it is boiling sugar, long sleeves/a good apron go a long way to prevent burns (rare but take care).
This an easy no-bake recipe. A few ingredients get melted down and stirred together before refrigerating. Once set, add over the caramel and decorate, let chill again and that’s it! There is something super nostalgic about a Krispie Treat, which makes them extra delicious. I recommend making ahead for parties/after dinner snacks and cutting as needed. This recipe makes a full 8″ square tin, which I tend to cut into 9 squares. Feel free to double with two pans/cut into different servings!
Top tips to nail your Rice Krispie Caramel Millionaire’s Bars (No Bake)
- Caramel: This caramel gets seriously hot, so take care with an apron and other precautions. Also, you’ll see the instruction to keep stirring/directions for heat. Stick to these or there’s a chance of splitting (butter separating from the mixture).
- Split Caramel: This has happened to me more than I care to admit. A case of butter getting shocked by temperature/not being stirred enough. To remedy, simply remove the whole pan from the heat and let cool. Once cool, stir together vigorously and it should come together again. You may need to add some hot water to aid this. Then, either continue to heat until you hit the right colour, or pour straight onto the base.
- Krispie Base: I make directly in a saucepan, using pre-weighed out ingredients so it comes together in no time.
- Slicing: Use a very sharp knife and run under hot/boiling water before slicing. Ideally have the bars come to room temperature a little beforehand to prevent cracking.
For these Rice Krispie Caramel Millionaire’s Bars (No Bake), I use a basic 8′ square pan (I like this one). If you want more traybake recipes try these Golden Millionaires Shortbread or these Biscuit Blondies. For videos and baking inspiration, head on over to my Instagram.
Rice Krispie Caramel Millionaire’s Bars (No Bake)
Ingredients
For the Rice Krispie Bar Layer
- 160 g Milk Chocolate
- 3 tbsp Golden Syrup
- 3 tbsp Unsalted Butter
- 90 g Rice Krispies or similar cereal
For the Caramel
- 397 g Sweetened Condensed Milk (One regular tin)
- 200 g Unsalted Butter
- 3 tbsp Golden Syrup
- 3 tbsp Granulated Sugar
For the Chocolate Topping
- 100 g Dark Chocolate
- 100 g White Chocolate
Instructions
- Line an 8" square pan.
- Combine the butter, golden syrup and chocolate in a small saucepan. Heat on a very low heat, stirring constantly. Once all melted, add the Rice Krispie cereal. Stir together then press into the pan. Let set 1 hour in the fridge.
- Make the Caramel: Combine all caramel ingredients in a medium saucepan and place over medium heat. Let everything melt/combine before cranking up the heat, bringing the mixture to a boil.
- Keep stirring everything for at least 5 mins whilst boiling – it will be bubbly and may splash so keep an eye on it and be careful! After about 6/7 minutes, the mixture should be golden/just edging on light brown and thickening up (keep going if not, until you reach this stage). Remove from the heat once it reaches this stage and pour it over the Krispie layer.
- Melt each type of chocolate – I use the microwave (blasting for 20 second intervals, stirring in between). Pour them over the caramel and swirl together to cover. Let set at least an hour in the fridge.
- Remove and let come to room temp for best slices. Also use a very sharp knife – let it run under hot water for really clean slices!
