I’ve mentioned several times before my love for classic Rice Krispie treats, and the many variations I have tried thus far.  This version originally caught my eye because they sounded like something Ben would love, and it turns out they are my new favorite too!  This recipe uses caramel marshmallows rather than regular marshmallows.  (I thought they would be hard to find, but I found them at the first store I tried – Super Target!)  I wasn’t sure how well the caramel flavor would come through from the marshmallows because I honestly thought they might be more of a caramel-colored gimmick than anything else.  But the marshmallows, combined with the caramel drizzled on top gave these treats a fantastic deep caramel flavor.  Be sure to add the mini chocolate chips immediately after drizzling the caramel, as it will start to set right away.  I’m sorry these are all gone – I could really go for one right now!

Other variations on Rice Krispie treats that you might enjoy:
Black and White Rice Krispie Treats
Peanut Butter Crispy Bars
Cookies and Cream Rice Krispie Treats

Caramel Cocoa Crispy Bars
3 tbsp. butter
1 (1o-oz.) package Caramel Vanilla Swirl marshmallows
6 cups Cocoa Krispies 

For topping:
12 caramel candies, wrappers removed
1-2 tbsp. heavy cream or half-and-half
Mini chocolate chips 

Spray a 9×13″ baking dish with nonstick spray.  Melt the butter in a large saucepan over medium heat.  Once the butter has melted, add in the marshmallows gradually and cook, stirring occasionally, until they are all melted.  Remove from the heat and stir in the cereal.  Once all the cereal has been coated with the marshmallow mixture, transfer it to the prepared baking dish.  Using a piece of wax paper or plastic wrap sprayed with nonstick spray, gently pat down the mixture into an even layer in the baking dish.   

To make the topping, place the caramel candies in a heatproof bowl.  Microwave in 15-second intervals, stirring in between, until melted.  On the last interval add in the heavy cream, heat, and then whisk together.  Add more cream if necessary to make the caramel easy to drizzle.  Drizzle over the top of the Cocoa Krispie layer, sprinkle with mini chocolate chips, and gently press down to help them adhere.  Allow the base and topping to set completely.  Cut into bars and serve. 

Source: adapted from Erin’s Food Files