No-Bake Rice Krispie Toffee Fudge Candy Bars
Recipe type: Dessert
Makes: 24-48 servings depending on desired size (I cut them into small pieces to compliment the rest of the dessert spread!)
  • 6½ ounces milk chocolate, roughly chopped
  • 1½ ounces bittersweet chocolate, roughly chopped
  • 5 tablespoons light corn syrup
  • 7 tablespoons unsalted butter, sliced
  • 5½ cups Rice Krispies
  • ½ cup bittersweet chocolate chips
  • ¼ cup toffee bits
  1. Line a 13x9 baking pan with tin foil and set aside
  2. Pour Rice Krispies into a large bowl and set aside
  3. In a medium saucepan, melt together chopped chocolates (not chips), corn syrup and butter, stirring constantly until combined
  4. Remove from heat and pour over Rice Krispies; use a spatula to combine
  5. Add chocolate chips and toffee bits and combine
  6. Spread mixture into lined pan and pack down using the back of the spatula
  7. Cover pan and place in refrigerator to chill for at least four hours
  8. Once chilled, remove foil from pan and slice into squares to serve
  9. Store tightly in a cool place up to two days or wrap and freeze until the day of
Slightly adapted from Nigella Kitchen
If making these gluten-free, check that all of your ingredients are specifically marked as such.
Recipe by Keep It Sweet Desserts at