Best Chocolate Rice Krispies Recipe Recipe For Deviled

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

CHOCOLATE CHIP KRISPIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the water and vanilla. Combine the flour, baking powder, and salt, gradually stir into the creamed mixture. Fold in the chocolate chips and crispy rice cereal. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE KRISPS

Steps:

• Arrange 24 paper candy cups on a tray.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. Stir.
• Stir crispy rice cereal and almonds into melted chocolate. Drop a spoonful of chocolate mixture into each candy cup. Refrigerate until set, 1 to 2 hours.

CHRISTMAS RICE KRISPIES® TREES

Steps:

• Mix crispy rice cereal, cranberries, and apricots together in a large bowl. Toss gently to combine and set aside.
• Combine orange zest and juice, butter, vanilla extract, cinnamon, salt, and cloves in a large saucepan over low heat. Cook until butter is melted and stir to combine. Add marshmallows all at once; cook, stirring constantly, until fully melted, 3 to 5 minutes.
• Quickly pour the marshmallow mixture over the cereal mixture and toss to combine, making sure cereal is thoroughly coated.
• Lightly butter or oil clean hands and a 1/3 cup measure. Scoop out 1/3 cup of the cereal mixture and press firmly into a tree shape. Flatten the bottom of the tree and set aside. Continue making trees, re-buttering your hands as needed, until all the mixture is used up. Allow trees to cool and harden for 15 to 30 minutes.
• Cut whole apricots into star shapes, using a sharp paring knife or small cookie cutter. Set the scraps aside for extra decoration. Chop dried cranberries for extra decoration.
• Combine white chocolate and butter in a small heat-proof bowl. Microwave until chocolate is melted, about 30 seconds. Stir to combine. Pour white chocolate into a piping bag.
• Pipe white chocolate into decorative patterns all over the trees, covering the very tops to adhere the apricot stars. Use remaining white chocolate to adhere extra chopped apricots and cranberries as desired. Reheat chocolate in the microwave for 10 seconds if it begins to harden. Allow chocolate to fully harden on the trees before serving.

COCONUT AND CHOCOLATE RICE CRISPIES

Steps:

• Grease a 9x13 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.
• Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

WORLD'S BEST RICE KRISPIES® TREATS

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.