Salted Caramel Rice Krispie Treats with Mocha Ganache
Recipe type: Dessert
Makes: 24 servings
Rice Krispie treats are all grown up with the addition of salted caramel and a rich mocha ganache. Make this special treat for Super Bowl or your next gathering and watch the Rice Krispie treats disappear!
Mocha Ganache
  • 10 ounces dark chocolate (I used 70%), coarsely chopped
  • 4 fluid ounces cup extra-strong brewed coffee (4 fluid ounces hot water + 1 heaping
  • teaspoon + of instant coffee)
  • 5 ounces (10 tablespoons) unsalted butter, softened at room temperature and sliced
Rice Krispie Treats
  • 1½ ounces (3 tablespoons) unsalted butter
  • 1 10-ounce bag mini marshmallows
  • 6 fluid ounces (3/4 cup) salted caramel sauce
  • 7 cups Rice Krispies cereal
  • Flaky sea salt for sprinkling
Mocha Ganache
  1. Set up a double boiler; bring water to a simmer in medium pot over
  2. low-medium heat
  3. Place heat-proof bowl of chocolate over the pot
  4. Pour the coffee over chocolate
  5. Continuously stir until chocolate is melted and smooth
  6. Remove bowl from heat and whisk in the butter until creamy
  7. Set ganache aside to cool, stirring occasionally
Rice Krispie Treats
  1. Grease a 9x13 baking dish with butter or non-stick cooking spray; set aside
  2. In a large saucepan over low heat, melt butter
  3. Add marshmallows and stir until completely melted
  4. Remove from heat and stir in caramel sauce until well combined
  5. Stir in Rice Krispies
  6. Use a greased spatula to press mixture down into prepared baking dish
  7. Spread mocha ganache evenly over top of treats and sprinkle with flaky sea salt
  8. Chill in refrigerator for one hour or until set
  9. Cut and serve; leftovers can be stored in an airtight container in refrigerator up to one week
Heavily adapted from Brown Eyed Baker
Recipe by Keep It Sweet Desserts at