The classic Mickey Mouse crispy treat is made into a decadent goodie with a dip in semisweet chocolate and topped with buttery caramel. A Walt Disney World inspired treat!
For the crispy treat:
- 2 tablespoons butter, unsalted
- 3 cups mini marshmallows or ~30 regular sized marshmallows
- 3 cups crisped rice cereal
For the chocolate:
- 4 ounces semisweet chocolate, coarsely chopped
For the caramel:
- 14 individually wrapped caramels/4 ounces/115 g/ 1/2 cup
- (OR 1/4 cup store bought caramel sauce or homemade caramel sauce from scratch)
- 1 tablespoon cream or milk
- 1 teaspoon water
For the crispy treat:
- Before beginning, line a loaf pan with parchment.
- Combine the butter and marshmallows in a medium sauce pan over medium-low heat. Stir constantly until marshmallows have melted and mixture is smooth.
- Immediately dump in the crisped rice cereal and quickly mix to combine.
- Pour into the prepared pan and gently press mixture into place with a rubber spatula (or damp fingers, which is my favorite method). Set aside for at least an hour in the refrigerator (or 20 minutes in the freezer) so that the mixture can firm up enough to cut shapes.
- When the treats have firmed up, use a Mickey Mouse cutter to cut out your shapes. Set aside.
For the chocolate layer:
- Melt the semisweet chocolate in the microwave inside a microwave safe bowl, like glass, for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. You can alternatively use a double boiler for melting. OR you can directly melt in a heat safe pastry bag similar to how you’d melt in the bowl. (20 second bursts, kneading bag in-between)
- When melted, transfer to a pastry bag (if you did not melt directly in one), snip off the tip, and outline and fill the ears and top 1/3 of the head. Repeat with all treats. Set aside in the refrigerator for 15 minutes.
For the caramel layer:
- In a small sauce pan over low heat, combine the caramels, cream or milk, and water. Stir continuously until melted and smooth. Do not let the mixture sit or it could burn.
- Once the mixture is melted and pour-able, take one crispy treat and hold over the saucepan. Drizzle caramel horizontally across the whole treat, lightly tapping any excess off back into the pan. Set aside on parchment and repeat until all treats are done. If sauce starts to stiffen, keep over a very low flame, stirring until smooth and pour-able again.
- Use a smaller pan than you think you’ll need for this. As the marshmallows melt into the butter, if there’s too much space in the pan, they will start to dry out and form strings. Keeping the marshmallows closer together in the pan will ensure they melt more evenly, creating a better mixture to add the cereal into.
- When mixing crisped rice cereal into the melted marshmallows, keep the mixture on the flame so that marshmallows stay liquid. Removing to mix in can seize up the liquid before the cereal is fully mixed.
- If crisped rice cereal is unavailable right now, use any kind of puffed grain, or cereal. Cocoa Pebbles would work here too!
- After you’ve cut out your treats, extra cereal/marshmallow mixture can be recombined by hand and cut again (or just combined and shaped into another treat by hand).
- If you do not have pastry bags, this can be dipped into the bowl you melted the chocolate in. Using a pastry bag ensures neater lines, nothing more.
- Melted caramel is HOT! Use caution in the kitchen. Do not dip your fingers or hands into the caramel has it can adhere to skin and burn you. Keep away from children.
- Use hot water to remove caramel from pans and utensils.
- Leftover caramel can be kept in an airtight container in the refrigerator up to one month.
- Treats can be kept in an air-tight container refrigerated for up to 3 days.
Keywords: treat, Epcot, WDW, Caramel, Mickey Mouse, cripsy treat, krispy treat, krispie treat, rice krispie treats, chocolate, Germany, World Pavillion, Karamell-Küche