Turtle Rice Krispie Treats

Turtle Rice Krispie Treats
Turtle Rice Krispie Treats. Sabrina S. Baksh/Regarding BBQ, Inc.
    43 mins
Ratings

Rice Krispie treats are always a good dessert choice for cookouts and casual gatherings. Not only are they really easy to prepare, but they don't require a plate or fork. This recipe is a decadent version modeled after the popular turtle candies. You can't go wrong with creamy caramel, chocolate, and pecans. Try this delicious dessert at your next cookout.

What You'll Need

  • For Rice Krispies layer:
  • 6 cups Rice Krispies cereal
  • 4 cups mini marshmallows
  • 3 tablespoons unsalted butter.
  • For caramel layer:
  • 40-45 caramel squares
  • 1 14 -ounce can sweetened condensed milk
  • 5-6 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • for chocolate layer:
  • 2 cups semi sweet chocolate chips
  • 1 tablespoon unsalted butter (optional)
  • 1/2 cup toasted pecan halves, chopped (topping)

How to Make It

 1. Melt 3 tablespoons butter over medium heat in a large saucepan.  Add marshmallows, reduce heat to medium-low and stir until they have melted through. Take the saucepan off of heat and add cereal.  Gently mix together.  

2. Grease a large baking dish (13X9X2) with cooking spray or butter.  Scoop cereal mixture into the pan and using hands, gently press to even out across the pan.  Set aside while you prepare caramel sauce.

3. In a medium saucepan, melt 5-6 tablespoons butter over medium heat.  Add condensed milk and caramels. Stir often and watch for burning. Reduce heat if necessary. Caramel should be melted through in as little as 2-3 minutes.  Remove from heat, add salt and pour over crisped cereal layer.  Use a good spatula to even it out.  Place uncovered in the refrigerator for 10-15 minutes to let it set up.

4. Place semi-sweet chocolate chips into a microwave-safe bowl. Add a butter (optional).  Microwave for 15 seconds, stir and repeat process 4-5 more times until chocolate has melted through.  Do not overcook. Chocolate will become too stiff to work with. After applying chocolate layer, set aside.

5. Place pecan halves in a lightly greased pan.  Toast in a 350 degree F. oven for 5-7 minutes.  Remove and let cool.  Chop nuts into desired size.

6. Remove pan from fridge and pour melted chocolate over caramel layer. You might need to do this in sections. Use a spatula or butter knife to even it out. Sprinkle the top with chopped  toasted pecans. You can also drizzle the top of the bars with any leftover caramel sauce, though this is not required. Place back into the refrigerator for 30- 60 minutes to fully set up.

7. After spending some time in the refrigerator, it is time to cut into individual serving sizes.  Let dessert sit at room temperature for 20 minutes. Using a sharp knife, go around the edges to separate caramel and chocolate from pan.  Wipe off the knife with a clean damp cloth and cut into desired sized squares. Carefully lift out of the pan and arrange on a serving platter.  Secure tightly with plastic wrap until ready to serve. Keep indoors in a cool place until ready to serve.  If they are left out in the sun, you run the risk of the chocolate and caramel becoming too soft.  Remember, want to minimize the mess during cookouts.