Chocolate Caramel Rice Crispy Treats with gluten free substitutions

Chocolate Caramel Rice Crispy Treats with gluten free substitutions

Ingredients

  • For the Krispy layer:
  • 1 3/4 cups Rice Krispies cereal (GF use GF Rice Crispies)
  • 1/4 cup water
  • 1/4 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons melted butter
  • For the milk chocolate peanut butter layer:
  • 5 ounces milk chocolate, coarsely chopped
  • 1 cup creamy peanut butter
  • For the dark chocolate top layer:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1 tablespoon light corn syrup
  • 4 tablespoons butter

Directions

  1. Line 8 x 8 inch pan with non-stick foil.
  2. Pour the water into a small pot and carefully add the sugar and corn syrup into the center of the pan.
  3. Stir with a spoon until it reaches 235º on a candy thermometer.
  4. Remove from heat, stir in the melted butter and pour the mixture over the cereal in a bowl.
  5. Stir to coat and press into the pan using a silicone spatula. Stick in the freezer to cool.
  6. For the chocolate peanut butter layer:
  7. In a microwave safe bowl, melt the peanut butter and chocolate.
  8. Stir to combine and pour over the crust. Stick back in the freezer until firm.
  9. Make the dark chocolate glaze: In a microwave safe bowl, heat the chocolate, corn syrup and butter till melted.
  10. Stir and spread over the peanut butter layer. Chill again!
  11. Cut into squares. Keep squares chilled.