Chocolate Krispie Chick Recipes

CHOCOLATE KRISPIES

Steps:

• Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
• Remove from the heat and add the cocoa powder. Mix inches.
• Add the Rice Krispies and mix well to coat evenly.
• Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

CHOCOLATE KRISPIE CHICK

Steps:

• Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and and stir in the Rice Krispies, mixing well to coat. Spoon half the mix into one of the moulds, then use the back of your spoon to press it into a thick, even layer. Be sure to cover the whole of the inside, leaving a thick edge. Repeat with the other mould and leave in a cool place to set. Put the moulds in the fridge for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
• Carefully unmould the eggs. Fill one half with a few mini eggs, then fix the halves together with melted chocolate. Patch any holes with a few extra Rice Krispies and melted chocolate. Leave in a cool place to set.
• To make the eyes, paint blobs of melted milk chocolate onto the white chocolate buttons. Fix onto the egg using a little more chocolate. Spoon the white chocolate into a small piping bag, then pipe a beak and wings onto the egg and allow to set.
• For the feet, roll out the marzipan on a sheet of greaseproof paper to about ½ cm thick. Using a knife, cut out two feet, making them large enough for the egg to sit on. Once the egg has completely set, place the chick on its feet, pressing down so that it stays upright. Finish by scattering some mini eggs around your chick to create a nest.

CRISPY CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
• Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
• Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.

DOUBLE CHOCOLATE KRISPIES BITES

Steps:

• Lightly grease an 8-inch square cake pan and line with parchment paper.
• Make white layer: Melt butter, corn syrup and white chocolate in a double boiler. Remove from heat and stir in the rice cereal until it is well combined. Press into the prepared pan and level the surface of the mixture.
• Make dark layer: Melt butter, corn syrup and milk or semi-sweet chips in a double boiler. Remove from heat and stir in the cereal until it is well combined. Pour the dark chocolate mixture over the white layer and smooth out. Refrigerate until squares have set.
• Turn out of cake pan and cut into small squares using a sharp knife. Keep stored in the fridge for up to 4 days--they probably won't last that long!

CHOCOLATE KRISPIES

Steps:

• Boil water in a pan.
• Break chocolate pieces in another bowl.
• Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces.
• Once the chocolate melts, mix in the Rice Krispies.
• Fill 8 paper baking cup with two teaspoons of the chocolate mixture.
• Sprinkle some icing sugar and chocolate sprinkles.
• Serve chilled.