Caramel Turtle Rice Krispie Treats Recipe
Delight in these Caramel Turtle Rice Krispie Treats, a decadent twist on the classic marshmallow snack. Combining crispy rice cereal with rich caramel, smooth chocolate, and crunchy pecans, these treats offer a perfect balance of sweetness and texture. Simple to prepare and without baking, they make an irresistible dessert or snack for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes (including setting time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Ingredients
- 6 cups rice cereal
- 1 cup caramel sauce
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Instructions
- Prepare the mix: In a large bowl, combine the rice cereal and chopped pecans, ensuring they are evenly distributed.
- Add caramel: Pour the caramel sauce over the cereal mixture and gently fold until the cereal and pecans are fully coated with caramel.
- Press into pan: Transfer the caramel-coated cereal mixture into a greased 9×13-inch pan. Use a spatula or your hands (lightly greased) to press the mixture firmly and evenly into the pan to set.
- Melt chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring between each until smooth.
- Drizzle chocolate: Drizzle the melted chocolate evenly over the pressed cereal mixture in the pan.
- Set the treats: Allow the treats to cool and set at room temperature for at least 1 hour, or refrigerate for 30 minutes to firm up before cutting into squares.
Notes
- Use fresh caramel sauce or homemade for the best flavor and texture.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower seeds.
- Ensure to press the mixture firmly to help the treats hold together well.
- Store treats in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Keywords: Caramel Rice Krispie Treats, Turtle Treats, Easy No-Bake Dessert, Chocolate Pecan Treats, Sweet Snacks
