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Turtle Rice Krispie Treats

A decadent version of your classic rice krispie treat - with brown butter, buttery caramel, and chocolate. It makes for a rich and upgraded version of the original treat, with minimal extra effort!
Total Time: 30 minutes
Servings: 9 bars
Author: Lori Vaughn


  • 5 oz (4 1/2 cups) Rice Krispies cereal
  • 6 tbsp butter (salted or unsalted is fine)
  • ½ tsp vanilla
  • ¼ tsp salt
  • 10 oz mini marshmallows
  • 1 cup caramel store bought or homemade
  • 1 ½ cups semi sweet chocolate
  • ½ cup chopped pecans optional


  • Prepare a 8x8" pan by lining it with parchment paper. Alternatively you can also grease it with butter. Set aside.
  • In a large pot on medium heat, melt the butter. Stirring occasionally, let it become a golden brown color with a few brown specks throughout. This is "browning" butter and it creates such a nice, warm subtle flavor.
  • Add 10 oz (1 bag) of mini marshmallows, stirring until it melts in with the butter. Add vanilla and salt. Stir again.
  • Turn down the heat and add the cereal and fold to get the cereal evenly coated with the butter-marshmallow mixture. Add remaining mini marshmallows and fold again until marshmallows just begin to melt. Remove from heat and press into your prepared pan.
    Tip: I love using the wrapper from my butter to press it into the pan, or a silicone spatula is helpful as well.
  • Melt the caramel in the microwave or stovetop so it's spreadable. Spread an even layer on top of the rice krispies. Set aside to cool. You can also pop it in the freezer for a few minutes for it to set faster.
  • Melt the chocolate in a microwave safe bowl, stirring often in shifts to not overheat and seize the chocolate. When the chocolate is almost all the way melted, remove and stir until completely melted. Wait a couple minutes for it to cool, so the chocolate isn't extremely hot as you spread it on the caramel.
  • Once it's cooled down but still spreadable, pour and spread on top of the caramel layer. Top with chopped pecans. Let the chocolate set and harden before cutting into it. Store covered at room temperature for up to 3 days.