Mary Berry Caramel Square Recipe

I first made these caramel squares on a rainy Wednesday afternoon when my cupboards were looking a bit sparse but I desperately needed a sweet fix. You know the kind of day—grey outside, kettle always on, and everything feels slightly damp. I’d remembered this gem from Mary Berry’s Fast Cakes book and figured, “How hard can melted toffee and cereal really be?”

Well. Turns out, very, if you rush it.

The first go? A gloopy mess that hardened like concrete. I didn’t melt the toffees properly, and I didn’t stir fast enough once I added the Rice Krispies—so I ended up with some bites of air and others of pure stick. But once I slowed it all down and got the ratios right, these turned out absolutely irresistible. Sweet, chewy, just a little crunchy, and they hold together beautifully.

Let me show you how I fixed it.

The Secret Behind This Bake

Most caramel square recipes are either too soft (you end up eating them with a spoon) or so hard they’ll chip your molars. Mary’s version nails that middle ground—but only if you melt everything gently and press the mix firmly.

What makes this recipe special?

• Toffee candies + marshmallows — Together, they melt into a stretchy, glossy caramel that’s richer than marshmallows alone.
• Proper mixing — You’ve got about 60 seconds to coat every puffed rice grain before it sets up. Use a big spoon and don’t hang about.
• Firm press — Skimp here and your bars will crumble like a bad mood.

INGREDIENTS + WHY THEY MATTER

• 114g Butter – Adds richness and helps everything melt down smoothly. I tried using marg once—regret.
• 16 Marshmallows (regular size) – These give the chewy stretch and help everything stick. Fresh ones melt better.
• 100g Toffee Candies – The backbone of flavour. I once used soft caramels and the texture was far too runny.
• 200g Rice Krispies – Classic crunch and structure. Don’t sub in anything chunkier—it won’t hold.

Want to Change It Up? Here’s How

• Dairy-Free? I tested with Naturli Vegan Block and Dandies marshmallows. It worked—but the set was slightly softer. Chill overnight for better hold.
• Add-ins: A few chopped salted peanuts or pretzels pressed into the top? Chef’s kiss.
• Swap the Toffee: Soft Werther’s worked fine in place of classic wrapped toffees. Avoid fudge—it melts weird.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mix set before coating	Waited too long after melting	Stir quickly + pour immediately
Bars too hard to cut	Overheated the mixture	Keep heat low—melt gently, no boiling
Greasy squares	Used cheap margarine	Use real butter for proper emulsion

HOW TO MAKE MARY BERRY’S CARAMEL SQUARES

1. Prep your tin – Line a 20cm square tin with baking paper and lightly grease it. Trust me, you’ll thank yourself later.
2. Melt the mix – In a large saucepan over low-medium heat, combine butter, marshmallows, and toffee. Stir often until completely smooth and no lumps remain—takes about 5–6 minutes. Don’t walk away.
3. Act fast – Tip the Rice Krispies into a big mixing bowl. Pour over the caramel mixture immediately and stir like your life depends on it. You want every bit coated.
4. Press into tin – Tip into your lined tin and use the back of a spoon (or wet hands) to press it down firmly and evenly.
5. Cool + set – Leave in a cool spot for 1–2 hours. Don’t rush this. Once it’s firm, slice into bars with a sharp knife.

TIPS FROM MY KITCHEN

• I grease the spoon with a dab of butter before pressing—no stick, perfect press.
• My fan oven dries the air, so I cover the tin loosely with foil while it sets.
• I keep the marshmallows in the fridge—they cut cleaner when chilled, weirdly.
• A sprinkle of sea salt on top = game changer.

TORAGE + SERVING

• Fridge: Keeps for up to 7 days in an airtight tin. They firm up in the fridge, which I love.
• Freezer: Wrap squares individually and freeze up to 3 months. Thaw overnight in the fridge.
• Serve with: A mug of milky tea or hot chocolate. Kids adore them. Adults sneak two.

FAQs

Q: Can I use soft caramels instead of toffees?
A: Yes, but the texture will be looser—chill them longer if using soft-set caramels.

Q: Why are my bars falling apart?
A: You probably didn’t press the mixture down firmly enough, or the caramel wasn’t hot enough to coat evenly.

Q: Can I double this recipe?
A: Yep, just use a larger tray and work quickly—this stuff sets fast.

Q: Are these the same as Rice Krispie treats?
A: Not quite—these are chewier, richer, and deeper in flavour thanks to the toffee.

Q: Do I need to butter the baking paper?
A: I do! It helps with lifting out later, especially on humid days.

Try More Recipes:

• Mary Berry Lemon Mousse
• Mary Berry Easy Vanilla Ice Cream
• Mary Berry Hot Chocolate Pudding
• Mary Berry Flapjacks