Chocolate Caramel Rice Shortbread Simple

Chocolate Caramel Rice Shortbread Simple

The delicious decadent chocolate caramel rice crackers are the new chocolate flavor of classic treats!

For quick and easy desserts, we like to make a version of rice crackers, such as these chocolate caramel rice crackers. Crack Rice Krispies, Lucky Charm Treats and Rice Krispie Wreath are also our favorites!

Chocolate + Caramel

We like the simple hospitality at home, especially the hospitality where children can help. Rice crackers are something we often make. This is a very good basic formula, very suitable for adjustment and creativity.

Because we are chocolate lovers, we think that adding some chocolate to the marshmallow flavor will be delicious, so why not add caramel? ! These three flavors are just a combination of home runs.

Chocolate caramel rice crackers are easy to make and taste great! They are the perfect gift, shareable and edible.

Layer and enjoy!

Prepare. Grease a 9×13 pan and set aside.

Crispy rice flower. Add butter and mini marshmallows to a medium-sized pot, stir and melt over medium heat. When the mixture becomes smooth, add vanilla. Remove the pan from the heat, add the oatmeal, and stir well. Pour this into the greased pan. Use a spatula or wax paper to spread and smooth the mixture. Keep in the refrigerator.

caramel. In another pot, add unpackaged caramel and water, cook over low heat, stirring constantly until the mixture becomes smooth. Pour it on your rice cracker mixture and spread evenly. Put it back in the refrigerator and chill.

chocolate. For the last layer, add the chocolate chips to a small pot, heat on low heat, and keep stirring until melted and smooth. Add peanut butter and stir until smooth. Remove from the heat and add the caramel layer. Return to the refrigerator to chill for at least 1 hour.

Serve! Cut the chocolate caramel rice crackers when it’s cold, but prepare them at least half an hour before eating so they won’t be so hard and cold. Please enjoy!

Tips + topping suggestions

Here are some tips on how to keep them soft and edible:

• Don’t use old marshmallows
• When melting, don’t overheat the marshmallows
• When pressing them into the pot, do not press them too tightly.
• Store them in an airtight container.

Holiday toppings:

• Holiday sprinkles
• Mini M&M
• Chopped nuts
• Toasted coconut

Storage skills

Shop Place in a closed container for a few days. Storing them tightly will help them last longer and stay soft. Keep it at room temperature and don’t put it in the refrigerator.

freeze, Wrap each snack in plastic wrap and place them in the Ziploc refrigerator. Freeze for up to 3 months. Please note that they will not become soft and chewy after freezing, but they are still safe to eat.

For more chocolate delicacies, please check:

Course dessert

American cuisine

Preparation time 5 minutes

Cooking time 8 minutes

Cool down for 1 hour

Total time 1 hour 13 minutes

12 servings

Calories 497 kcal

Author Little Luna

• 3 tablespoons butter
• 10 ounces mini marshmallows
• 1 tbsp vanilla
• 7 cups rice shortbread cereal
• 14 ounces unpackaged caramel
• 2 tablespoons water
• 1/2 cup peanut butter
• 1 bag of milk chocolate chips

• Grease a 9×13 pan and set aside.

• Add butter and mini marshmallows to a medium-sized pot, stir and melt over medium heat. When the mixture becomes smooth, add vanilla.

• Remove the pan from the heat, add the oatmeal, and stir well. Pour this into the greased pan.

• Use a spatula or wax paper to spread and smooth the mixture. Keep in the refrigerator.

• In another pot, add unpackaged caramel and water, cook over low heat, stirring constantly until the mixture becomes smooth. Pour it on your rice cracker mixture and spread evenly. Put it back in the refrigerator and chill.

• For the last layer, add the chocolate chips to a small pot, heat on low heat, and keep stirring until melted and smooth. Add peanut butter and stir until smooth. Remove from the heat and add the caramel layer. Return to the refrigerator to chill for at least 1 hour.

• Cut into pieces when it’s cold, but start at least half an hour before eating so they won’t be so hard and cold. Please enjoy!

The recipe is adapted from here.

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