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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Melty Chai Ice Cream With Honeycomb

Cold Desserts

Christiana George

Updated Date:
June 8, 2023

I am long overdue with a post, yet would you believe me if I told you that nothing I’ve cooked lately has turned out well?

There was a cauliflower gratin that drowned in too much cheese sauce, there was a papaya lassi that in theory sounded great, but in practice turned out bland and nothing, nothing, could fix it. There were blueberry scones that confirmed what I already knew: I don’t like scones. There was carnitas, which actually turned out wonderfully, but since I didn’t take any pictures, it’s like it never happened. Remind me to share it with you some time.

Do you ever have weeks like this? Weeks where all your efforts seem in vain, where you can’t even make a batch of banana bread muffins without botching it somehow? (I forgot to mix the butter in until the very last minute. Oops.) These have been discouraging times.

I’ve finally hit upon a recipe that I like, a lot. It came out tasting the way I imagined, pretty much perfect, and I’m actually excited that there’s quite a bit left over in the fridge. Most importantly, it feels true to me. The only negative is that it’s really melty. But c’mon guys, it’s chai ice cream! And there’s honeycomb in it! Melty or not, it tastes pretty spectacular.

I thought I’d share. I need to share. I’m so tired of keeping all this frustration to myself, and I’m pretty sure you all understand. So with that caveat, plow ahead. I’m sure that with a little bit of tinkering, I’ll get it right. Plus, I think where I went wrong is that I didn’t freeze it long enough before churning it (try to refrigerate the custard overnight if you can).

Here’s the honeycomb. It hardens in the ice cream to about the consistency of cookie dough.

MELTY CHAI ICE CREAM WITH HONEYCOMB

Makes about 1 quart

Ingredients:

1-1/2 cups whole milk
1-1/2 cups heavy cream
2 Tbsp loose black tea leaves (such as assam)
3/8 to 1/2 tsp chai masala (recipe below)
1/2 cup + 2 Tbsp sugar
6 egg yolks
about 1/2 pound honeycomb, cut into bite-sized pieces
1/2 tsp vanilla

Directions:

In a medium saucepan, bring milk and heavy cream to a simmer. Remove from heat. Place an infuser with the loose tea leaves and spices in the milk mixture and steep for about 20 minutes.

In a separate medium bowl, whisk the yolks and sugar until combined. Slowly add the milk mixture, whisking all the while. Return the mixture to the medium saucepan and turn the heat on to medium-low. Heat, stirring frequently, until the mixture coats the back of the spoon and swiping a finger through leaves a line. Stir in the vanilla and transfer to a container, covered with saran wrap. Store in fridge at least 4 hours, although overnight is optimal.

The next day, churn the ice cream according to your manufacturer’s instructions, adding the honeycomb towards the end. Freeze until the ice cream is at the consistency you like.