Description
These Caramel Turtle Rice Krispies Treats combine a buttery crispy rice base with layers of smooth caramel and chocolate ganache, topped with toasted pecans. Easy to make, impressive to serve, and perfect for any occasion. A delicious twist on classic rice krispie treats!
Ingredients
Rice Krispie Base
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6 cups Rice Krispie cereal
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1 bag (14–16 ounces) mini marshmallows (reserve some for topping decoration if desired)
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6 tablespoons butter
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1 teaspoon vanilla extract (optional)
Caramel Layer
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14 ounces caramels (about 45 small squares)
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½ cup heavy cream or evaporated milk, divided into two ¼ cup portions
Chocolate Topping
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6 ounces chocolate chips, plus extra for topping
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¼ cup heavy cream (part of the ½ cup divided above)
Topping Garnish (Optional)
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1 cup chopped pecans, toasted
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Additional chocolate chips
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Reserved mini marshmallows
Instructions
Grease a 9×13-inch baking pan or line it with parchment paper. This makes cutting and serving SO much easier later—trust me on this! Leave some overhang on the sides so you can lift the whole block out when it’s time to cut.
In a large pot over medium-low heat, melt the 6 tablespoons of butter and mini marshmallows together. Stir constantly to prevent burning until the mixture is completely smooth and no marshmallow lumps remain. This takes about 3-5 minutes, and patience here really pays off!
Remove the pot from heat and stir in the vanilla extract if using. Quickly mix in all 6 cups of Rice Krispie cereal until every piece is evenly coated with that beautiful marshmallow mixture. Work fast because the mixture starts to set as it cools.
Transfer the mixture to your prepared pan and press it down evenly. Use a greased spatula or even the butter wrapper to smooth it out—this prevents sticking and helps you get a nice flat surface. Don’t press too hard or your treats will be dense instead of light and airy.
In a double boiler, combine the 14 ounces of caramels with ¼ cup of heavy cream. Melt over medium heat for about 10 minutes, stirring occasionally until completely smooth and pourable. The double boiler prevents scorching and gives you that silky texture.
Pour the melted caramel over your Rice Krispie base and spread it evenly to cover the entire surface. Work quickly while it’s still warm and fluid. Pop the pan in the refrigerator for about 5 minutes to let the caramel set slightly before adding the chocolate.
In a microwave-safe bowl, combine the 6 ounces of chocolate chips with the remaining ¼ cup heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted. Don’t rush this—patience prevents seized chocolate!
Spread the melted chocolate ganache evenly over the set caramel layer. Work gently so you don’t disturb the caramel underneath. A small offset spatula works perfectly for this step.
Immediately sprinkle the toasted pecans and additional chocolate chips over the chocolate layer while it’s still wet. They’ll stick beautifully and create that gorgeous turtle candy look!
For extra flair, warm any remaining caramel and chocolate left in your bowls and drizzle decoratively over the pecans. This makes them look bakery-worthy and adds even more deliciousness!
Refrigerate the pan until the chocolate is completely set and firm to the touch. This usually takes at least an hour, but I recommend 2-3 hours for clean cuts. The waiting is the hardest part, but it’s worth it!
Once set, lift the treats out using the parchment paper and cut into squares. Use a sharp knife and wipe it clean between cuts for the prettiest pieces!
Notes
Spray your spatula and bowl with cooking spray before working with the marshmallow mixture—it’ll save you so much frustration! Use the butter wrapper to press down the Rice Krispie base—it’s perfectly greased and you’re not wasting anything.
If your caramel is too thick to spread, add a tablespoon more cream and warm it again. For thinner treats with more servings, stick with the 9×13-inch pan; for thicker, more decadent bars, use a 9×9-inch pan
Don’t overheat your chocolate ganache—remove it from heat when it’s almost melted and let residual heat finish the job to prevent seizing.
- Prep Time: 10-15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American