Chocolate Caramel Pretzel Rice Krispie Treats

Latest Posts

Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

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


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.

Previous article
Next article

Latest Recipes

More Recipes Like This