Now that Mother nature has made Spring Break pretty awful, no better time to make the best Snickers rice krispie treats! These are not your traditional rice krispie treats and are actually made without marshmallows. Don't worry, they taste even better!
The bottom layer consists of melted snickers bars, butter, and light corn syrup, and rice krispies. Second layer is a caramel sauce and the top consists of melted milk chocolate and peanut butter. The best copycat Snicker bar alive!
I am a lover of all things rice krispie treats, but adding Snickers to them was the icing on the cake! My inspiration for making these was that they are more non-traditional than traditional rice krispie treats, are simple to make, and are the perfect comfort food! If you like snickers, please check out the most creamy snickers cheesecake bars.
Ingredients
- Snickers bars: fun sized or mini
- Rice krispies
- Light corn syrup
- Milk chocolate
- Caramel sauce: I used store bought for this recipe, but homemade can be used as well
- Peanut butter: creamy or chunky
Step by Step instructions
First, if you don't have mini snickers, chop up the fun sized ones into 2-3 pieces each. Line 8x8 square baking pan with parchment paper, overhanging on the sides. Add about half of the chopped up snickers, unsalted butter, and light corn syrup to a large pot. Melt all ingredients on medium until smooth and creamy. Remove from heat. Add rice krispies and other chopped up snickers to a bowl and set aside.
Second, pour melted snickers mixture over rice krispies and chopped up snickers. Mix until completely combined. Transfer rice krispie mixture to prepared pan. Evenly press with silicon spatula into the bottom of the pan. Put in fridge to chill for 20 minutes.
Third, remove pan with rice krispie layer from fridge. Melt caramel sauce in a pourable measuring cup in the microwave until sauce is more of a liquid consistency. Pour on top of rice krispie layer and spread evenly. Place in fridge to chill for 1 hour.
Fourth, remove pan from fridge again. Melt chocolate in a microwavable bowl. Spread evenly on top of caramel sauce. Next, melt peanut butter in microwave for 30 seconds. Pour to the top of the chocolate layer. With a knife create a swirl. Place pan back in fridge and let them chill for an additional 1-2 hours.
Lastly, take out of fridge and life out bars from the pan. Cut with a sharp knife into bars. Serve and enjoy!
Variations and substitutions
- Substitute golden syrup for light corn syrup.
- Substitute corn flakes for rice krispies to create a different crunchy texture.
- Add in peanuts on top of the bars.
- Substitute chunky peanut butter on top for a more peanut type flavor.
FAQ's
In an airtight container at room temperature for 2-3 days.
Fun treats and bars to try
- Magnolia banana pudding brownies
- Monster cookies bars
- Hershey S'mores bars
- Simple peanut butter cornflake bars
Snickers rice krispie treats
Equipment
- 8x8 square baking pan
- 1 Large pot
- 1 mixing bowl
- Measuring cups and spoons
- Silicon Spatula
Ingredients
Snickers rice krispie treats
- 10.59 oz Snickers bars Chopped
- 3½ cups Rice Krispies
- 1 cup caramel sauce
- 1 tablespoon light corn syrup
- 5 tablespoon unsalted butter
- ½ cup peanut butter creamy and melted
- 1 cup milk chocolate chips Melted
Instructions
Snickers rice krispie treats
- Spray an 8x8 square baking pan with non-stick spray. Set aside. Chop up mini snickers in 2-3 pieces each.
- In a large pot add ⅔ of the snickers pieces, unsalted butter and light corn syrup. Heat on medium until all melted. While the mixture is melting, add the rice krispies to a large mixing bowl.
- Add the melted snickers mixture and the rest of the chopped up snickers to the rice krispies. Mix until completely combined. Spread the mixture to the bottom fo the prepared 8x8 pan. Put in fridge to chill for 20 minutes.
- Remove the pan from the fridge and layer caramel sauce on top. Put back in the fridge for 1 hour to allow the caramel layer to set.
- Remove from fridge. Melt chocolate chips in a microwavable bowl and spread over the caramel layer. Melt peanut butter in a measuring cups and spread over milk chocolate layer. With a knife, create a swirl with the peanut butter layer.
- Place back in fridge to chill for another hour. Remove, cut and serve. Place leftover bars in an airtight container.
Notes
- Store left overs in an airtight container at room temperature for 3-5 days.
Nutrition
Fun fact of the day!
It's unlikely that anyone could die in quicksand.
Leave a Reply