Ingredients
- 2 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup caramel candies (unwrapped)
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ½ cup peanut butter (optional, for extra flavor)
- Pinch of sea salt (optional)
Instructions
- Prepare the pan: Line an 8×8 inch baking dish with parchment paper or lightly grease it.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips in 20–30 second intervals, stirring in between, until smooth.
- Combine cereal: Stir the crispy rice cereal into the melted chocolate until fully coated. Spread this mixture evenly in the prepared pan and gently press down. Place in the fridge to set while making the caramel layer.
- Make the caramel: In a small saucepan over low heat, melt the butter and caramel candies together. Stir constantly until smooth. Add the heavy cream and stir until fully combined.
- Add peanut butter (optional): If using, stir in the peanut butter until fully blended.
- Layer the caramel: Pour the warm caramel over the chocolate cereal base and spread evenly. Sprinkle with a pinch of sea salt if desired.
- Chill: Refrigerate for at least 1 hour, or until fully set.
- Cut & serve: Lift the bars out of the pan using the parchment paper. Cut into squares or bars. Enjoy!
If you’d like, I can help you tweak this for a no-bake version or add toppings like crushed pretzels or nuts — just say so!