Caramel Shortbread Cocoa Krispies Bars

For anyone who is currently sitting in an office, classroom, library, or other public setting, you may want to bookmark this page and come back to it later…unless you don’t mind running the risk of accidentally salivating onto your keyboard in front of your boss. If that’s the case, then by all means: scroll on!

I was editing the photos for these treats this weekend when the boy poked his nose hopefully over my shoulder and stared at my computer monitor. “What are those?” he asked with an air of studied nonchalance that wasn’t fooling anyone. When I told him that they were caramel shortbread cocoa krispies bars, he asked whether I had made them earlier that day and was disappointed to find that I had not.

“Yesterday, then?” he prompted expectantly.

” I made these last month.”

“Oh.” Pause. “Sooo….I suppose that means there aren’t any left?”

Sadly, if you’re asking the same question as you sit there drooling at your screen in your office right now, I regret to inform you that these bars are long (I mean long) gone.I brought them to a class film screening back in April and they were gone lickety-split. With a buttery layer of shortbread, rich oozing caramel, and fluffy rice cereal infused with marshmallows and chocolate, these bars are pretty much one of the most amazing things you’ll ever try.

And hey, never fear–the recipe is here! (Er, below.) Happy Tuesday to you!

 What about you: do you know someone who always wants to know where the sweet treats are at? 😉

Caramel Shortbread Cocoa Krispies Bars

These bars are insane--and insanely delicious! Start with a buttery shortbread crust, topped with gooey rich caramel, and topped off with a surprisingly fluffy layer of rice cereal and marshmallows infused with the deep tones of chocolate.

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Ingredients

For the shortbread crust:

• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the caramel layer:

• 3/4 cup brown sugar
• 1/4 cup light corn syrup
• 1 cup sweetened condensed milk

For the cocoa rice krispies topping:

• 1 1/4 cup crispy rice cereal
• 1/2 cup mini marshmallows
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup peanut butter

Instructions

For the shortbread crust:

1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
2. In a large mixing bowl, mix together all ingredients until evenly crumbly. Press evenly into baking pan.
3. Bake for 12-15 minutes, until lightly golden. Allow to cool completely.

For the caramel layer:

1. In a medium pot over medium heat, combine all ingredients and bring to a boil. Continue to boil for 5 minutes, stirring occasionally. Turn off heat and beat vigorously for a minute to cool mixture. Pour over cooled crust and transfer pan to fridge for about 30 minutes while you make your cocoa rice krispies topping..

For the cocoa rice krispies topping:

1. In a large mixing bowl, combine rice cereal and marshmallows. Set aside.
2. Place chocolate chips and peanut butter in a microwave-safe bowl. Heat in microwave at 30-second intervals, stirring vigorously each time until mixture is completely smooth. Pour over rice cereal mixture and stir in until cereal is completely coated.
3. Use a spatula to spread cocoa rice krispies over the (completely cooled) caramel layer. Transfer entire pan back to the fridge and allow to cool for an additional hour before cutting into squares and serving.