Caramel Stuffed Rice Krispie Treats

Every so often I am struck with an idea that comes together really well. I had been ruminating on Rice Krispie treats for a bit from something I had read and the idea to stuff them popped into my head. Just think of it – Rice Krispie treats, chocolate and caramel all in one bite. You want one now, don’t you? They are not difficult to make but they do take some time. They are oh, so worth it! I figured with summer holidays coming up it would be a good time to revisit this post and make these again. They make wonderful bake sale treats.

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12 cups Rice Krispies
20 oz large marshmallows (about 80 – but to be honest, I added about 90)
8 TBS butter
cooking spray

1 bag caramels
1/4 cup heavy cream
3/4 cup semi sweet chips
1 TBS butter
1 TBS heavy cream

Make the Bake Sale Treats

Make the Rice Krispie Treats

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(The ingredients listed are enough for two batches and I made each batch separately as follows:)

Spray a 13 x 9 pan with cooking spray.
Melt 4 TBS butter in a large pan over medium heat.
Add 45 marshmallows and let them melt. Watch carefully so that they don’t brown or burn. Keep stirring!
Once the marshmallows are all melted remove the pot from the heat and add 6 cups of Rice Krispies and stir until coated.
Put the mixture into the prepared pan – filling half of it.

Make the second batch the same way adding the mixture to the other half of the pan.
Let the treats harden before you attempt to stuff them. (I made mine the day before I was going to serve them.)

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When you are ready to begin remove the treats from the pan and cut them into roughly 2″ squares.
This is not an exact science and you can tell from my photos that my finished treats were of mixed sizes.
Trim the treats of any edges that make them awkward or unsteady.

If you cannot see the video you can watch it on YouTube HERE

Using a small, sharp knife cut a hole in each treat. Trip the piece removed so you have a piece that fit back on top.

Lay the pieces out on a tray with the bottoms and tops aligned so you can fit them back together after the caramel has been added.
Melt the chocolate and butter in a double boiler or a bowl over simmering water.

Coat each hole with chocolate. I used a butter knife to do this and it worked just fine.
Save the remaining chocolate to drizzle over top when the treats are finished.

For the Caramel stuffing:

Unwrap the caramels, set aside around 10 for drizzling on top.

Add the caramels and the cream to a small sauce pot and heat over medium low heat until the caramels are melted.
Fill each chocolate coated cavity with caramel just about to the top.
Carefully place the small piece on top of the caramel to cover.

Drizzle the top with melted chocolate – if it had hardened while filling the treats just warm it up.
Drizzle some caramel over top and finish with a bit more chocolate.

How Were the Caramel Stuffed Rice Krispie Treats?

So yeah, these were really, really good. Like OH. EMM. GEE good. The dark chocolate really helped to temper what might have been an overwhelming sweetness from the caramel and marshmallow. I will admit to being slightly concerned at the outset that they would be real tooth ringers but they truly weren’t.

Of course I couldn’t post photos without showing you what the inside looks like could I? As you can see there is that layer of chocolate with the delicious caramel. The marshmallow coated krispies and the perfect surrounding for all of the yumminess.

I wouldn’t be doing my job if I didn’t show you the inside. So I sacrificed and just forced myself to eat one too :) Oh how I suffer for the blog! This is definitely a keeper recipe and I think these would make excellent bake sale items. You could put one in a food safe cello bag with a pretty ribbon and I think people would buy them up!

Best Bake Sale Treats

Some of the best bake sale treats are the ones that are relatively easy to make, popular with people and simple to package. These caramel filled rice krispie treats certainly fill that bill but so do some other baked treats I have made through the years like madeleines, cornmeal orange cookies, vanilla wafers, and chocolate snickerdoodles.