Chocolate-dipped Caramel Rice Krispy Treats

Sometimes you accidentally create a beautiful thing.  (Cough.  Second Child.  Cough.)

Just kidding.  He was on purpose.

What I mean is, sometimes you make something, but you don't realize just how delicious of an idea it was until you taste it.

These Rice Krispy treats are one of those  experiments.  In Brussels, my mom used to pack a Cha Cha in my lunch pretty much every single day.  {A chocolate-covered caramelly wafer treat. } These Rice Krispy treats taste a LOT like a Cha Cha, which I can not find anywhere here, so they spoke directly to my heart.

These are really sweet so cut them small, but they are chewy and chocolatey and delicious.  A little slice of European heaven.

{Well you know.  Kinda.}

Chocolate-dipped Caramel Rice Krispy Treats

Recipe adapted from Salted Caramel Rice Krispy Treats by Miss Make

-3 Tbsp butter

-10 oz pkg marshmallows

-6 cups rice krispies cereal

-1/2 cup caramel sauce (I used homemade but something like Mrs. Richardson's would also be good.)

-1 1/2-2 bags high quality milk chocolate chips (Guittard are delicious!)

Line a 9x13 inch pan with foil and spray with Pam.

In a large saucepan melt the butter over low heat.  Add marshmallows and stir until just barely melted and combined.  Immediately remove from heat and stir in caramel.  Add Rice Krispies.  Stir until evenly coated.

Pour mixture into prepared pan and press evenly into pan.  (If mixture sticks to your hands just spray them with a bit of Pam.)  Allow to cool about an hour.  Pull Rice Krispy Treats out of pan by using the overhanging foil.  Use a sharp knife to cut into even squares.

 

Pour milk chocolate chips into a large bowl.  Microwave at 50% power, for 30 second intervals (stirring after each), until completely melted.  Do not overheat!!

Hold each Rice Krispy Treat on a fork/dipping fork over the bowl of chocolate.  Use a large serving spoon to spoon chocolate entirely over RKT.  Tap fork gently on the side of the bowl and allow excess chocolate to drip off.*

Place on a parchment lined cookie sheet.  Repeat for each Rice Krispy Treat.  When full, freeze tray for about 20 minutes or until chocolate is completely set.

Drizzle with additional melted chocolate if desired.

Store in refrigerator and be prepared to have messy hands and a happy belly when you dig in!

*Note- If your chocolate seems to be too thick to coat the treats evenly, add a bit of vegetable oil to your chocolate and mix well.  This will result in a softer set so be sure to store in the refrigerator.