Caramel bark with Rice Krispies and chocolate – a recipe for the most delicious caramel bark with Rice Krispies and chocolate. It is wonderful and very easy to make. It starts with a chewy caramel that is cooked to either 135°C, which makes it chewy like in the photos, or to 140°C, which makes it a little harder. Rice Krispies go on the caramel, followed by melted chocolate and sea salt. A wonderful combination. I used milk chocolate, but dark chocolate works too. Try swapping the Rice Krispies for chopped salted peanuts, which is also delicious.
How do I store caramel bark?
Keep it in the fridge because of the chocolate. Store it in an airtight container with baking paper between the layers so the pieces don’t stick together. It keeps for a couple of weeks.
Caramel bark is perfect as Christmas sweets or just a little treat with coffee. Also try my chocolate fudge with sea salt. Enjoy!
Caramel bark with Rice Krispies and chocolate
Ingredients
Instructions
Caramel bark with Rice Krispies and chocolate
Put sugar, syrup and cream in a heavy-based pan. Bring to the boil and cook into a thick, bubbling caramel at 135°C. For a slightly harder caramel, cook it to 140°C. When it reaches the right temperature, take the pan off the heat and stir in the butter until melted.
Line a baking tray with baking paper and pour the caramel onto it. It spreads out but sets fairly quickly. Immediately sprinkle with Rice Krispies and let the caramel set completely. You can put the tray outside to speed it up.
Melt the chocolate in a bowl over a water bath. Spread the melted chocolate over the caramel, sprinkle with sea salt and let the chocolate set before cutting or breaking the bark into pieces. Enjoy!
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