Chocolate Caramel Pretzel Rice Krispie Treats
Medically reviewed by Christiana George Updated Date: December 17, 2022
Well, we are still trying to sell our house. That meant another open house this past weekend. So I had a lot of cleaning to do, not much time for baking. But I still needed some pick-me-up treats to keep me going. Rice Krispies are always the easiest way to go. And you can customize them to almost any flavor. I have not yet run out of ideas of what to put in mine. This week’s flavor is Chocolate Caramel Pretzel. I already had all the ingredients in the house, so it was a breeze to whip up and it made all my little taste testers happy.
I used Baker’s chocolate because it was what I had in the house, but feel free to use semi-sweet chocolate chips.
I also chopped my pretzels very finely in the food processor, but if you want a more crunchy bar, you can chop them more coarsely.
Due to the chocolate, you don’t need to place these in the fridge to set. They will set just fine at room temperature. If you put them in the fridge they will harden too much and you won’t be able to cut them or bite into them. At room temperature, they are perfect.
In case you didn’t know me by now, I always have to add a topping to my Rice Krispie treats. In keeping with the theme, I added more caramel, dark chocolate candy melt, and little bits of pretzels.
I used a Ziplock bag to drizzle the candy melt, but due to the stickiness of the caramel, I just drizzled it on with a fork.
Then I added some sprinkles of pretzel bits for the finishing touch. I really love the sweet and salty taste of these bars. I bet you can’t eat just one!
Chocolate Caramel Pretzel Rice Krispie Treats
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 5 minutes
Keywords: no bake snack dessert caramel chocolate pretzels marshmallow bits rice krispie treats bars American
Ingredients (35 bars)
For the Rice Krispies
- 3 tablespoons butter
- 5 cups mini marshmallows
- 5 cups Rice Krispies cereal
- 5 oz. semi-sweet chocolate
- 1/4 cup caramel
- 1/2 cup chocolate Jet Puffed Mallow Bits (optional)
- 1 cup crushed pretzels
For the topping
- 1/2 cup dark chocolate candy melt, melted
- 1 tablespoon caramel
- 1 tablespoon pretzel bits
Instructions
For the Rice Krispies
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add chocolate and caramel. Stir until completely mixed and chocolate is melted.
Then add the crushed pretzels, Mallow Bits and the Rice Krispie cereal. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Put aside for about a 1/2 hour to set at room temperature.
For the toppings
When the treats have set, melt the candy melt wafers per directions on package and place in a piping bag or Ziplock bag with tip snipped off. Drizzle the melted chocolate in diagonal pattern across the Rice Krispie treats.
Then with a fork drizzle the caramel in thin lines over the chocolate. And sprinkle with pretzel bits.
Let the candy melt harden at room temperature for about 15 minutes, then cut and serve.
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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