Category: American
Line the Tin: Prepare an 8" or 9" tin by lining it with parchment paper.
Make the Rice Krispie Base:
Melt the ⅓ cup of butter in a large pot over medium heat until it starts to brown.
Lower the heat and stir in the mini marshmallows, continuously mixing until fully melted and smooth.
Add the Rice Krispies and gently fold them into the marshmallow mixture until well coated.
Transfer the mixture into the prepared tin, pressing it down evenly with a damp spoon or the back of a glass.
Prepare the Caramel:
In a saucepan, combine the butter, light brown sugar, condensed milk, golden syrup, and salt.
Stir over medium heat until the mixture melts, bubbles, and thickens, developing a rich golden color.
Pour the caramel over the Rice Krispie base and spread it evenly. Set aside to cool.
Make the Chocolate Topping:
Melt the milk chocolate and 1 tbsp of butter together in a heatproof bowl, either over simmering water or in the microwave, stirring until smooth.
Pour the melted chocolate mixture over the caramel layer, spreading it evenly across the top.
Set and Serve:
Place the tin in the fridge to allow the layers to set.