Chocolate Covered Pretzel Rice Krispies Treats Recipes

CHOCOLATE COVERED RICE KRISPIE TREATS

Steps:

• Using butter or cooking spray, prepare a 9 x 13 pan pr line with parchment paper.
• In a medium to large saucepan, melt the butter over low heat.
• Add the marshmallows and stir until completely melted.
• Remove from heat.
• Add the Rice Crispies cereal and stir until cereal is well coated.
• Butter your hands or use wax paper to press the mixture firmly into the pan.
• Allow to cool.
• Line a cutting coard or tray with parchment paper or wax paper.
• Cut into approximately 1" square bites and place on prepared tray.
• Heat chocolate by microwaving for 1 minute stirring and repeating until melted.
• Using a fork dip each bite into chocolate to completely coat. Shake off excess and return to tray.
• Place in freezer for 15 minutes.
• You can optionally decorate with sprinkles or candy decorations.

CHOCOLATE COVERED PRETZEL RICE KRISPIES TREATS

Steps:

• In a large pot over low heat, melt the butter. Stir in the marshmallows, stirring constantly, until fully melted.
• Remove from the heat and continue stirring for one minute, to cool the mixture a bit. Add in the cereal and pretzels and stir to coat.
• Press into a greased or lined 9x13 baking dish.
• Immediately top with the chocolate chips and place in a 250 degree oven for 5 minutes.
• Remove from the oven and spread the chocolate chips over the top to coat.
• Allow to cool completely before cutting and serving.

RICE KRISPIES TREATS WITH CHOCOLATE AND PRETZELS

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.