I absolutely love making candy bars at home. The reason being, I can customize them exactly how I like it. I love eating a candy bar that is crispy, chewy, gooey, and of course, covered in chocolate. I made these for a Super Bowl party, and the comments I got were:
“I don’t even eat sweets and this is my third one!”
“OMG THIS IS SOOOO GOOD!”
“I don’t even like peanut butter, but these are amazing.”
“I love you. (hug)”
With comments like those, you know this one’s a winner.
Of course since it was Super Bowl, I made them into bite sized footballs. You can cut them out into any shape you like, or even just make them into rectangular bars.
I didn’t have much luck brainstorming a good name for these, so I’ll be calling them Crispy Bars. If you have any name suggestions, please comment below!
The crispy bars consist of 3 layers.
Layer 1- rice crispy treat
4 c (4oz) Rice Krispies
2.5 tbsp (34g) butter
1/2 of 10oz bag of large marshmallows (141g or 5oz of marshmallows any size)
1 tsp (5g) of milk
Layer 2- caramel
1 1/3 c (261g) sugar
1 1/2 tbsp (31g) corn syrup
1/3 c (92g) cream
1 tsp (3g) gelatin
1 1/2 tsp (7g) water
Layer 3- peanut butter
Starting with the rice crispy layer, we’ll be making Rice Krispy treats. I know most of you have made these before, but I’m going to walk you through it to include all the tips and tricks in order to make the best Rice Krispy Treats.
Melt the butter nice and slow. You really don’t want it to bubble or brown.
Add the marshmallows, and melt that nice and slow also. It could take a while, but just remember to keep stirring to distribute the heat evenly.
While that’s melting, line you pan with some parchment sprayed with oil, or this magical stuff:
Seriously the best thing ever for baking. If you don’t have silpats and don’t plan on buying any, this works as a great substitute! Plus you don’t have to use any oil.
I used only half of my half sheet pan…which I guess means I made a quarter sheets worth.
Back to the marshmallows! When they’re all melted and incorporated, add your milk and stir.
Add the Rice Krispies and stir well. I found it helps to fold and smooth down to get it evenly coated. Dump it on the pan:
Now to get a really smooth layer, I used another piece of the non stick foil to push and work the rice krispies with my hands.
Next is the caramel! As with any caramel, scale (measure) out all your ingredients first. Go ahead and scale the sugar and corn syrup in the pot, cream in one bowl, and the rest (butter & gelatin) in another. 1 1/2 tsp of water is to bloom the gelatin.
We will be making a dry caramel this time (only because I didn’t have the patience for a wet caramel that day).
With a dry caramel, you want to push the sugar around, making sure all parts of the sugar are melting evenly. I don’t say “stir” because you’re not mindlessly stirring, but instead, watching the sugar and moving it (thoughtfully) when it needs to be moved. You will have to babysit dry caramels more than wet caramels, but I do think it goes faster (at least it seems like it). Plus, a dry caramel will tell you when it’s ready for the cream.
Keep moving the sugar, breaking up clumps of sugar as you go…
Once the clumps are all gone, you can put your spatula away and let the caramel color. When the caramel turns foamy, it’s time to add the heavy cream. The bubbles should be small like this:
Be careful when you add the cream! There will be hot steam and bubbling caramel coming up.
Add the butter and gelatin, and stir to combine.
Pour on top of the rice krispie layer, and smooth out with an offset spatula. Let cool.
Once the caramel is cool, spread on the peanut butter. I went with creamy, and used about half of a 16oz jar. You have to make sure the caramel is cool! If it’s still warm, the peanut butter will melt and will be hard to spread. It will be like trying to frost a warm cake. No bueno!
Flip over onto a piece of plastic wrap, and peel off the foil.
Pick out your choice of cutter, mine was the smallest football shape.
Make the cut all throughout the sheet, but leave it all intact. I pressed the cutter through, but held the piece down and I pulled the cutter out.
This is what you should have:
Put this in the freezer while you temper your milk chocolate. Check out this page if you would like to learn how to temper chocolate.
Once you’re done tempering your chocolate, the crispy bars should be ready to be dipped. Flip upside down again, to peel off the piece of plastic on the peanut butter side. It should come off clean. If not, put back in the freezer for another 15 minutes.
Pop out the shapes you cut earlier, and dip with a fork or dipping tool.
Be sure to tap the fork on the bowl several times to let excess chocolate drip down. You don’t want a very thick chocolate coating.
Carefully transfer from the fork to a sheet of parchment to let set.
To decorate, you can use anything from candy melts to royal icing. I chose to use tempered white chocolate.
Click here to learn how to make a paper piping cone.
These candy bars should be good at room temperature for 2-3 days, 1 week in the fridge. If you choose to freeze them, I recommend putting in a container, wrapping with a ton of plastic wrap, putting that in another container and wrapper that with plastic wrap also. This is to keep the moisture (frost) out, and to insulate and protect it from rapid temperature changes. To thaw, place the wrapped containers in the fridge overnight before moving them to room temperature.
- Layer 1- rice crispy treat
- 4 c (4oz) Rice Krispies
- 2.5 tbsp (34g) butter
- 1/2 of 10oz bag of large marshmallows (141g or 5oz of marshmallows any size)
- 1 tsp (5g) of milk
- Layer 2- caramel
- 1 1/3 c (261g) sugar
- 1 1/2 tbsp (31g) corn syrup
- 1/3 c (92g) cream
- 1 tsp (3g) gelatin
- 1 1/2 tsp (7g) water
- Layer 3- peanut butter
- 1/2 of 16 oz jar of peanut butter
- Melt the butter nice and slow. You really don't want it to bubble or brown.
- Add the marshmallows, and melt that nice and slow also.
- Line a quarter sheet pan with non stick foil (or parchment sprayed with oil)
- When marshmallows are all melted, add milk and stir.
- Add the Rice Krispies and stir well, pour onto sheet pan.
- Smooth out rice krispies into an even flat layer
- Scale (measure) out all your ingredients first.
- Scale the sugar and corn syrup in the pot, cream in one bowl, and the rest (butter & gelatin) in another. 1 1/2 tsp of water is to bloom the gelatin.
- Put sugar on high heat, and push the sugar around, making sure all parts of the sugar are melting evenly.
- Once the clumps are all gone, you can put your spatula away and let the caramel color.
- When the caramel turns foamy, add the heavy cream.
- Be careful when you add the cream! There will be hot steam and bubbling caramel coming up.
- Add the butter and gelatin, and stir to combine.
- Pour on top of the rice krispie layer, and smooth out with an offset spatula. Let cool.
- Once the caramel is cool, spread on the peanut butter.
- Flip over onto a piece of plastic wrap, and peel off the foil.
- Make the cut all throughout the sheet with desired shape, but leave it all intact.
- Put this in the freezer
- Temper milk chocolate
- Take out cripsy bars from the freezer and flip upside down to peel off plastic from the peanut butter. If the plastic doesn't come off clean, put back in freezer for 15 more minutes.
- Pop out the shapes you cut earlier, and dip with a fork or dipping tool into the milk chocolate.
- Be sure to tap the fork on the bowl several times to let excess chocolate drip down. You don't want a very thick chocolate coating.
- Carefully transfer from the fork to a sheet of parchment to let set.
- Decorate using tempered white chocolate, candy melts, or royal icing.