Double Chocolate Krispies Bites Recipes
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
DOUBLE CHOCOLATE KRISPIES BITES
I got this recipe from a very yummy chocolate cookbook a long time ago. Very addictive and chocolaty Rice Krispie square. Be sure to keep these in the refrigerator and only bring them out to serve as they keep much better (and in my opinion) definitely taste the best when they are very cold.
Provided by PrincessMommy
Categories Bar Cookie
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 131.8, Fat 9.3, SaturatedFat 5.7, Cholesterol 16.9, Sodium 74.2, Carbohydrate 11.9, Fiber 0.1, Sugar 7.6, Protein 0.9
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- Line a 9x6 inch (23x15cm) baking pan (I think also an 8 or 9 inch square baking dish would do) with parchment paper. Set aside.
- Melt the dark chocolate and spread on the baking dish (swirl the chocolate to cover the bottom). Leave at room temperature.
- Melt 5 ounces (145 grams) of milk chocolate and butter, when almost melted remove from heat and stir until smooth, then fold in the Rice Krispies a little at a time and combine, spoon the Rice Krispie mixture evenly on top of the first layer. Let sit at room temperature.
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- In a medium bowl, cream the butter and sugar. Beat in eggs, one at a time. Add vanilla and stir to combine. Add flour, cocoa, baking powder, and salt. Spread batter into prepared pan and bake for 15 minutes. Do not over bake. Sprinkle marshmallows evenly over the top and bake 3 minutes longer. Cool completely on a rack.
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