Ingredients
Equipment
Method
Preparation
- Grease an 8-inch square cake tin thoroughly and line it with parchment paper, leaving an overhang on two sides. Set aside.
Making the Rice Krispie Layer
- Spread 120g of rice krispies onto a baking sheet. Lightly toast them in a preheated oven at 300°F (150°C) for 5-7 minutes, until fragrant and subtly golden. Watch carefully to prevent burning. Allow to cool slightly.
- In a large pot, combine 300g mini marshmallows, 50g unsalted butter, 1 tablespoon vanilla extract, and 1/4 teaspoon salt. Place over medium heat.
- Heat and stir constantly until all marshmallows and butter are completely melted, creating a smooth, glossy, cohesive mixture.
- Remove the pot from the heat. Gently fold in the lightly toasted Rice Krispies until fully coated.
- Transfer the mixture into the prepared tin. Lightly wet your hands and gently but firmly press the Rice Krispie mixture down into the tin, avoiding over-compression. Set aside.
Making the Caramel Layer
- In a large, heavy-bottomed pot, combine 100g unsalted butter, 1 tin (around 397g) condensed milk, 120g granulated sugar, 50g golden syrup, and 1/2 teaspoon salt.
- Place over medium heat and stir constantly, scraping the bottom and sides, until the caramel thickens and turns a light amber color (8-12 minutes).
- Immediately remove from heat. Pour the warm caramel evenly over the Rice Krispie layer in the tin and gently spread it out.
- Transfer the tin to the fridge and chill for about 20 minutes to allow the caramel to set slightly.
The Chocolate Layer
- In a microwave-safe bowl, combine 200g chocolate and 1 tablespoon vegetable oil. Melt in 30-second intervals in the microwave, stirring after each, until smooth. (Alternatively, use a double boiler).
- Carefully pour the melted chocolate over the slightly set caramel layer. Use an offset spatula or spoon to smooth it out evenly.
- Place the entire tin back into the fridge and chill for at least an hour, or until the chocolate is fully set and firm.
- Once fully set, let the bars sit at room temperature for about 15-20 minutes to soften slightly before cutting. Use a sharp, warm knife to slice into desired sizes.
Nutrition
Notes
Lightly toast Rice Krispies for enhanced flavor and crispness. A pinch of flaky sea salt on the caramel is crucial for balance. Use mini marshmallows for a smoother base and dark chocolate for a sophisticated flavor. Add a tablespoon of vegetable oil to melted chocolate to prevent cracking when cutting. Press the Rice Krispie base gently to avoid hardness. Stir caramel constantly over medium heat until light amber to prevent burning and ensure a chewy texture. Ensure thorough chilling of each layer for clean cuts. Store bars in an airtight container at room temperature for 3-4 days; let them come to room temperature before serving for optimal texture. You can freeze these bars for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.