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5 from 4 votes

Caramel Rice Krispie Squares

Sweet, crispy, and completely irresistible, these caramel rice krispie squares are the no-bake treat you’ll find yourself making on repeat. Packed with Medjool dates, peanut butter, and a rich chocolate topping, they’re as indulgent as they are easy to whip up. Perfect for when you want a treat that’s quick, delicious, and just the right amount of caramel magic!
Prep Time10 minutes
to freeze the bars6 hours
Total Time6 hours 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Servings: 7 bars
Calories: 456kcal
Author: Michelle Cehn

Ingredients

For the peanut butter crispy layer:

  • 3 cups brown rice cereal crispies unsweetened
  • ½ cup peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For the caramel layer:

  • 1 cup medjool dates
  • ¼ cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

For the chocolate topping:

  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon peanut butter
  • 1 tablespoon coconut oil

Instructions

For the peanut butter crispy layer:

  • Prepare an 8 × 8 baking dish lined with parchment paper. Set aside.
  • Add all ingredients for the peanut butter crispy layer to a food processor and process until the cereal is broken down into small pieces and everything is well combined, taking care to not over process.
  • Transfer the mixture to the prepared baking dish and spread it evenly on the bottom of the dish. Place an extra piece of parchment paper on top of the peanut butter crispy mixture and press it down very tight and compact. Set aside.

For the caramel layer:

  • Add all ingredients for the caramel layer to a food processor and process until the dates are broken down into small pieces and everything is well combined.
  • Transfer the mixture to the baking dish and spread it evenly over the top of the peanut butter crispy layer.

For the chocolate topping:

  • Add all ingredients for the chocolate topping to a small saucepan and melt on lowest heat, stirring until it is completely melted and smooth, taking care to not let it burn.
  • Pour the chocolate topping evenly over the top of the caramel layer.
  • Place the baking dish in the freezer overnight, or until the squares are firm.
  • Remove the baking dish from the freezer and cut it into 16 squares or 8 large bars.

Notes

Storage Notes:
  • Chill Time: For the perfect firm texture, let the bars chill in the freezer for a few hours, or overnight if you can resist!
  • Fridge: Store your rice krispie squares in an airtight container in the fridge for up to a week. They’ll stay fresh and chewy—just grab one whenever you need a sweet pick-me-up.
  • Freezer: These bars are freezer-friendly! Pop them in an airtight container or freezer bag for up to 3 months. Perfect for making a batch ahead of time and having a caramel treat ready to go whenever the craving strikes.
  • Stay Chill: These squares will get soft if left out at room temperature, so be sure to keep them chilled for the best texture.

Nutrition

Calories: 456kcal | Carbohydrates: 62g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 321mg | Potassium: 331mg | Fiber: 4g | Sugar: 43g | Vitamin A: 830IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 6mg