4tablespoonsbutterplus extra for greasing the dish
1(10.5 ounce) bagmarshmallows
3.5ouncessemi sweet chocolate
1tablespoonunsweetened cocoa powder
¼teaspooncoarse sea salt
2ouncescaramel bits
3ouncesminiature dark chocolate chips
Topping
3.5ouncessemi sweet chocolate
coarse sea salt
0.5ouncecaramel bits
Instructions
Grease a 7x11 inch dish well with butter.
Add the puffed rice cereal to a large bowl.
To a large pot add the butter, marshmallows, semi sweet chocolate and cocoa powder. Melt over medium-high heat while stirring.
Once melted stir in the sea salt, caramel bits and mini dark chocolate chips. Quickly pour over the rice cereal and mix well until everything is evenly coated. Immediately transfer to the greased dish and lightly push down with your fingers until it is firm and evenly spread. Let cool for 15-30 minutes.
To Make the Topping
Melt the semi sweet chocolate in the microwave or over a bain marie. Pour over the cooled rice cereal mixture and spread evenly. Sprinkle with sea salt. Leave to harden completely.
Melt the caramel bits and drizzle over the chocolate. Leave to harden, then cut the Rice Krispie treats into 15 squares.
Notes
Make sure to grease the pan really well, or spray it with nonstick cooking spray. Otherwise your treats will stick. You can also line the pan with baking parchment, but be sure to spray that with nonstick cooking spray, too!
Use medium heat when melting the chocolate and marshmallows. If you let it get too hot, the chocolate will seize up.
You can skip the topping if you prefer, but just know... It really makes these even better.
Store in an airtight container at room temperature for up to 5 days. If it's very hot where you live, storing the bars in the fridge would be better - just make sure to let them come to room temperature before serving.