Candy Bar Rice Krispies Treats

In my moment of weakness, I went shopping.  At the ‘Mart.  And lo and behold, there were bags of unwrapped miniature candy bars.

They were staring at me.  Begging me to buy them.

I could hear them cheering me on.  “You can do it!  Make us into a delicious Rice Krispies Treat.”  They sounded so optimistic.  Little did they know that I really want to lose some weight.

So what did I do?  Naturally, I caved in.  I bought them and took them home.

If candy can be adorable, these babies would be the among the most cutest that there ever was.

So to make true Rice Krispies Treats, you gotta have the cereal.  Sure, generic works fine.  But since I just plopped over $7 on name brand candy, I was going to keep the momentum going and make these worthy of the RK name.

I like to use miniature marshmallows when I make any kind of Rice Krispies treats.  They melt so much easier.  And faster.

Now you know what happens when chocolate gets warm, don’t you?  It  melts.  So let’s not get upset when the little candy babies start to lose their shape.  Their melty goodness will flavor these treats just right.

It almost looks like I used Cocoa Krispies, but nope.

Now here is where I would advise you to don’t do as I say, I mean as the recipe says.  I used some caramel bits and melted them in the microwave with some milk.  The next time around, I think it would be better to pour some La Lechera Dulce de Leche over the top.

Anyway, I had these sweet little bits in my pantry and wanted to use them, so I made a very thin caramel sauce.

It doesn’t look really pretty, but that is okay because it will be covered by a layer of chocolate.  This gooey caramel sauce will run through the treats.

Now for that chocolate layer.  I used the chocolate icing recipe that I use to top my Brownie Sheet Cake.

The hardest thing about making these treats is allowing enough time for the chocolate to cool.  Below is a sneak peek of how they look if they are cut too soon:

My trick is to refrigerate them for a little bit.  If you refrigerate too long, they become almost impossible to cut.

And voilà!  There you have Candy Bar Rice Krispies Treats.

I don’t make these all the time.  Mainly for special occasions, like “just because.”  Yes, that is a special occasion.  One to tell those you love that you do love them.

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Candy Bar Rice Krispies Treats

Ingredients

• 3 Tbsp butter
• 1 10 ounce bag miniature marshmallows
• 6 cups Rice Krispies cereal
• 1 8- ounce package Reese's minis Peanut Butter Cups
• 1 8- ounce package Kit Kat minis
• 1 8- ounce package Snickers unwrapped bites
• 1 11- ounce package Caramel bits
• 1/4 cup milk
• 1 1/4 cups chocolate chips
• 1 stick butter
• 3 Tbsp corn syrup

Instructions

1. Spray 9x13 pan with nonstick spray and set aside.
2. Melt butter over low-medium heat. Add bag of marshmallows and stir often.
3. Once marshmallows have melted, remove from heat and add cereal and stir well.
4. Add Reese's, Kit Kats, and Snickers bars. Combine well and place in 9 x 13 pan.
5. Allow to cool.
6. Combine caramel bits and milk in a glass bowl and microwave on HIGH for 30 seconds. Stir well. Continue to microwave in 30 second intervals and stir until mixture is smooth. Pour over Rice Krispie treats.
7. Melt chocolate chips and butter together in a microwave-safe bowl in 30 second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.) Add corn syrup and stir until smooth. Pour over caramel layer.
8. Allow toppings to cool before enjoying.

“To be grateful is to find blessings in everything”. ~ Allen Cohen