These Turtle Rice Krisipie Bars have a caramel rice krisipie bar base and are topping with chocolate ganache, pecans and sea salt. They are super easy and a great spin on the classic rice krisipie bar.
Quick Tips
- Careful not to overheat the ingredients on the stove! This can cause the bars to be harder and less chewy. Stir and heat only until the caramel, then the marshmallows completely melt.
- I recommend spreading these over a large cookie sheet (18″x13″) lined with parchment paper to make the bars. That way you can make them as thick as you’d like (I like the bars to be 1.5-2 inches thick). If you only have a 9×13 pan, I recommend using two otherwise the bars will be too thick
- Use a silicone spatula that is greased with baking spray to press the caramel rice krispie bars down into the pan – it can be sticky!
Equipment
- Large cookie sheet (13″x18″)
- Large stockpot pan
- Heat proof silicone spatula
- Parchment paper
- Medium mixing bowl (or small saucepan)
- Measuring cups and spoons
Ingredient Notes
- Rice crisp cereal: any brand works! Most common is Rice Krispies
- Baking caramels: wrapped baking caramels or baking bits works
- Sweetened condensed milk
- Butter: salted or unsalted is OK
- Salt
- Mini marshmallows
- Heavy cream
- Semi-sweet chocolate chips: milk chocolate or dark chocolate is OK too
- Coarse sea salt: for topping
- Chopped pecans
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How to Make Turtle Rice Krispie Bars
These Turtle Rice Krispie Bars are super easy to make and are just made over the stove top!
- Make the Caramel Rice Krispie Bar base
- Top the Turtle Rice Krispie Bars
How to make the Caramel Rice Krispie Bar base
First, prepare a large cookie sheet (preferably rimmed) by lining it with parchment paper. Set it aside.
Use a large stockpot on the stove to heat butter, caramel, salt and sweetened condensed milk. Heat until the caramels are completely melted and the mixture is smooth. Heat on medium heat, stirring every 15-20 seconds.
Once the mixture is smooth, add the mini marshmallows and lower the heat to low. Continuously stir the mixture until all of the marshmallows have melted. Once the mixture is smooth again, turn off the stove heat.
Add the Rice Krispies to the stockpot and stir until all of the cereal has been evenly coated with the caramel mixture.
Immediately pour the mixture out on to the prepared cookie sheet and press it down evenly until you have reached your desired thickness for the bars. I prefer them to be 1.5-2 inches thick. Set the Caramel Rice Krispies aside while you prepare the toppings.
How to top the Turtle Rice Krispie Bars
Heat the heavy cream in a medium saucepan or microwave-safe bowl. Heat until almost boiling (30-45 seconds in the microwave).
Remove from heat and add the chocolate chips. Stir until the mixture is smooth and all of the chocolate chips have melted. Return the mixture to heat if necessary and stir until all of the chocolate melts.
Evenly spread the chocolate mixture over the caramel rice krispie bars.
Before the chocolate sets, sprinkle chopped pecans and sea salt over the top.
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Turtle Rice Krispie Bars
Ingredients
For the Caramel Rice Krispie Bars
- ½ cup butter
- 14 ounces sweetened condensed milk
- 11 ounces baking caramels or caramel bits
- 1 teaspoon salt
- 16 ounces mini marshmallows (larger bag or about 1½ 10 ounce bags)
- 9½ cups Rice Krispies (any brand rice crisp cereal)
For the topping
- ½ cup heavy cream
- 2 cups semi-sweet chocolate chips
- crushed sea salt
- 1 cup crushed pecans
Instructions
To make the Caramel Rice Krispie Bars
- Prepare a large cookie sheet (preferably rimmed) by lining it with parchment paper. Set aside.
- Use a large stockpot on the stove to heat butter, caramel, salt and sweetened condensed milk. Heat until the caramels are completely melted and the mixture is smooth. Heat on medium heat, stirring every 15-20 seconds.
- Once the mixture is smooth, add the mini marshmallows and lower the heat to low. Continuously stir the mixture until all of the marshmallows have melted. Once the mixture is smooth again, turn off the stove heat.
- Add the Rice Krispies to the stockpot and stir until all of the cereal has been evenly coated with the caramel mixture.
- Immediately pour the mixture out on to the prepared cookie sheet and press it down evenly until you have reached your desired thickness for the bars. I prefer them to be 1.5-2 inches thick. Set the Caramel Rice Krispies aside while you prepare the toppings.
To make the topping
- Heat the heavy cream in a medium saucepan or microwave-safe bowl. Heat until almost boiling (30-45 seconds in the microwave).
- Remove from heat and add the chocolate chips. Stir until the mixture is smooth and all of the chocolate chips have melted. Return the mixture to heat if necessary and stir until all of the chocolate melts.
- Evenly spread the chocolate mixture over the caramel rice krispie bars.
- Before the chocolate sets, sprinkle chopped pecans and sea salt over the top.
- Allow the chocolate to set, then enjoy! These Turtle Rice Krispie Bars should be stored in the fridge but are best enjoyed at room temperature.
Rebecca Curtis says
These were delicious but they stuck horribly to the parchment paper did I do something wrong?
Jackie says
Great question! I will make sure to add this to the instructions clearly too – it helps if you also grease the parchment paper with cooking spray. Sorry that they stuck for you!