Chewy and Crunchy Caramel Rice Krispie Blondies

Rice Krispie Blondies: Chewy caramel-ly Rice Krispie topping on a chunky white chocolate-crammed blondie. You know it makes sense. This is a fabulous combination of complementary flavours with contrasting textures. Meet your new favourite treat.

There are two super simple components to this bake: the blondie layer, then the Rice Krispie layer. It will need a little chilling time after topping with the Rice Krispie layer to ensure this is set prior to cutting. Following this, use a sharp knife to cut into squares – 9 big boys or 12 more manageable pieces. These make a terrific gift or way to show someone you love them (can you tell my love language is food…).

For other traybake ideas why not try these Fudgy Brownies or these Oatmeal Chocolate Chip Cookie Bars, or, for other cereal related treats, why not try these Mini Cookie Cereal Cookies.

Chewy and Crunchy Caramel Rice Krispie Blondies

Makes: 9/16 squares
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes (Plus 1 hour chill time)

Ingredients

– 165g Butter, Softened
– 150g Light Brown Sugar
– 130g Granulated Sugar
– 1 Egg, Plus 1 Egg Yolk
– 2 Tsp Vanilla Extract
– 215g Plain Flour
– 100g White Chocolate, Chopped

For the Rice Krispie layer:
– 120g Butter
– 120g Light Brown Sugar
– 1 Tbsp Honey/Golden Syrup
– 75g Rice Krispies (or other puffed rice cereal)

Method

1. Preheat oven to 170C/160C Fan/Gas 4. Line an 8″ square baking tin.
2. In a large bowl, or the bowl of a stand mixer, combine the butter and both sugars until light and fluffy (a few minutes on high with an electric mixer). Add the egg and egg yolk, along with the vanilla and combine again.
3. Add the flour, and fold together until only just combined, then add the chocolate. Pour the batter into the pan and bake for 25-30 minutes until golden on top (it will look a little underbaked, this is what gives it the blondie texture).
4. Let cool on a wire rack whilst making the caramel Krispie layer: put the butter, sugar and honey/golden syrup into a small saucepan on medium heat and stir gently until all melted and combined. Add the Rice Krispies and stir together. Pour this mixture onto the blondie base and cool in the fridge for at least 1 hour before cutting into pieces.