CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
CHOCOLATE COVERED RICE KRISPIE TREATS
Try this delicious Chocolate Covered Rice Krispie Treats recipe. These chocolate dipped treats are perfect for any Christmas cookie exchange.
Provided by Eating on a Dime
Categories Dessert
Number Of Ingredients 4
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.
Nutrition Facts : Calories 77 kcal, Carbohydrate 14 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 43 mg, Sugar 8 g, ServingSize 1 serving
DECADENT CHOCOLATE COVERED RICE KRISPIE TREATS
The smooth, creamy chocolate just melts in your mouth. Corn syrup gives these treats an inviting glossy look, toasted coconut marshmallows add a rich flavor, and you can top these with any color candy, or even omit them. These went fast at our last Christmas party. We couldn't stop eating them!
Provided by The Pantry Elf
Categories Dessert
Time 30m
Yield 50 squares, 25 serving(s)
Number Of Ingredients 10
Steps:
- For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
- Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
- Press cereal into the greased pan with the spatula. Let cool.
- To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
- Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
- Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
- Cool at room temperature, cut into squares, and enjoy!
- *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.
Nutrition Facts : Calories 155.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 5.5, Sodium 78.7, Carbohydrate 25.5, Fiber 0.9, Sugar 15.7, Protein 1.4
CHOCOLATE COVERED RICE KRISPIE TREATS RECIPE
These chocolate covered rice krispie treats are fun to make and even more fun to consume. Experiment with your favorite shapes when you make these treats!
Provided by Elijah
Categories Chocolate Dessert
Time 50m
Yield 18
Number Of Ingredients 8
Steps:
- Melt the butter and marshmallows together in a medium-large saucepan set over low heat until ¾ of the marshmallows have melted.
- Remove from the heat and stir, smashing down on the marshmallows, until they burst and melt.
- Alternatively, heat the butter and marshmallows in a microwave-safe bowl on high power for 1 minute then remove and stir vigorously. If needed, heat for 15-second increments, stirring after each, until melted.
- Pour the cereal into a well-buttered, large mixing bowl. Pour the hot marshmallows over the cereal and toss to coat.
- Gently press into a well-buttered 9x13-inch pan. Allow to cool completely before cutting into 18 rectangles or smaller bite-sized squares.
Nutrition Facts : Calories 308.00kcal, Carbohydrate 48.00g, Cholesterol 10.00mg, Fat 14.00g, Fiber 2.00g, Protein 2.00g, SaturatedFat 8.00g, ServingSize 18.00 people, Sodium 116.00mg, Sugar 31.00g, TransFat 1.00g, UnsaturatedFat 4.00g
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