Description
Indulge in these delightful Chocolate Caramel Rice Krispie Cookies, filled with melted marshmallows and rich chocolate flavor.
Ingredients
Scale
- ½ cup (1 stick) salted butter
- ½ cup unsweetened cocoa powder
- 14 ounces canned sweetened condensed milk
- 1 bag (4 ounces) Werther’s Soft Caramel Candy
- 1 bag (10 ounces) mini marshmallows
- 1 ½ teaspoons pure vanilla extract
- 5 cups Rice Krispies cereal
- Cooking Spray
Instructions
- In a medium saucepan, whisk the butter and cocoa powder over medium-low heat until the butter is completely melted and smooth. Whisk often to keep from burning.
- Then, whisk in sweetened condensed milk until fully combined.
- Add in the soft caramel candy and continue whisking until the caramel is completely melted.
- Remove from heat and immediately add in the vanilla extract and mini marshmallows. Fold until the marshmallows are completely melted.
- Lastly, fold in the Rice Krispie cereal until the cereal is completely coated in the mixture.
- Prepare two baking sheets by lining them with parchment paper.
- Coat a large cookie scoop with non-stick spray and use it to scoop out individual cookies onto the prepared baking sheets.
- Spray the back of a spoon with non-stick spray and use it to flatten and shape the cookies into a circle.
- Refrigerate the cookies for 1-2 hours or until they are set and can easily be removed from the parchment paper.
Notes
- Make sure to use fresh mini marshmallows for best results.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg