Why You'll Love Them
- Satisfying - You get that amazing flavor combo of nuts, caramel, and chocolate plus the delicious spongy rice krispie treat. I love how the caramel seeps into the crevices of the rice krispies.
- Easy - For a couple extra minutes of prep you upgrade your rice krispie treat to a whole new level of amazing.
- Fun - These are so amazing you'll never go back to plain boring rice krispie treats. It's fun to watch people's faces when they see these for the first time.
Snickers-Inspired Rice Krispie Treats
- ¼ cup butter
- 10 ounces marshmallow
- 6 cups Rice Krispies cereal
- 1 ½ cups salted peanuts
- 11 ounces caramels
- 3 tbsps heavy cream
- 2½ cups milk chocolate chips
- Line a 9-inch-by-13-inch baking dish with parchment paper. Set aside.
- In a large saucepan over medium heat, melt the butter.
- Add the marshmallows to the melted butter and stir until completely dissolved.
- Add the Rice Krispies and stir until the cereal is evenly coated in the marshmallow-butter mixture.
- Pour the mixture into the prepared baking dish. Spread it out evenly and press gently into the pan using the bottom of a measuring cup.
- Sprinkle the peanuts over the top of the Rice Krispies mixture.
- In a medium-sized bowl, add the caramels and the heavy cream. Microwave in 30 second increments, stirring in between each interval, until the caramels are fully melted.
- Pour the caramel sauce over the top of the peanut layer.
- Place the chocolate chips in a medium bowl and microwave in 30 second increments, stirring in between each interval, until fully melted.
- Pour the melted chocolate evenly over the caramel layer.
- Set the treats aside for about 1 hour, allowing the chocolate to set completely, before cutting and enjoying.
- Lightly spray the bottom of the measuring cup with pan spray to prevent the Rice Krispies from sticking to the bottom of it.
- I store them in an air tight container. If you need to store them in layers, separate each layer with parchment or wax paper.
- They honestly don't last that long but you can store them up to a week. Be careful of storing them in direct sunlight or near heat as they may get funky.
- I try to prepare them no longer than 48 hours before serving or taking them to a gathering.