Instructions Jump to Ingredients ↑

  1. Chocolate and caramel increase the decadence level of this beloved classic treat. Look for caramel bits in the candy aisle; they’ll save you the time and effort of unwrapping individual caramels. The crispies are best served within a day of making.

  2. tablespoons water, divided 3 tablespoons unsalted butter, divided 1 (11-oz.) bag caramel bits or 40 unwrapped caramels (from 14-oz. bag), divided 25 marshmallows (not miniature)

  3. cups crisped rice cereal 4 oz.

  4. % to 62% bittersweet chocolate, chopped 1. Line 9-inch square baking pan with foil; spray foil with cooking spray.

  5. Bring 1 tablespoon of the water and 2 tablespoons of the butter to a simmer in medium saucepan over medium-low heat. Stir in half of the caramel bits until melted and smooth. Add marshmallows; stir until melted and smooth. Remove from heat; stir in cereal until well-combined. Spoon into pan; pat into corners. With buttered fingers, smooth top.

  6. Bring 4 tablespoons of the water and remaining 1 tablespoon butter to a boil in small saucepan over medium-low heat. Remove from heat; stir in chocolate until melted and smooth. Cool to room temperature. Drizzle over bars.

  7. Microwave remaining caramel bits and remaining 1 tablespoon water in small microwave-safe bowl 1 minute or until melted and smooth, pausing every 20 seconds to stir. Drizzle in larger bands over bars. With tip of knife, swirl caramel and chocolate into decorative pattern. Let stand until set. Remove from pan using foil; cut into bars.

  8. bars PER BAR: 180 calories, 6.5 g total fat (3.5 g saturated fat), 2 g protein, 31.5 g carbohydrate, 5 mg cholesterol, 60 mg sodium, .5 g fiber


Send feedback