These chocolate-covered Rice Krispies treats are such an incredibly delicious combination of a crunchy cereal bar and deliciously rich chocolate! This classic no-bake cereal bar is a perennial favorite that kids of all ages love!
There’s nothing like these chocolate-dipped Krispy Krispy rice treats to remind you of your childhood!
Ingredients :
- ½ cup butter
- 15 oz mini marshmallows (1 10 oz bag, reserve 1 cup of marshmallows)
- 1 teaspoon vanilla extract
- 1 pinch of salt (optional)
- 9 cups Rice Krispy
- 2 cups semi-sweet chocolate chips
instructions :
Butter a 9 x 13 x 2-inch baking dish or line with parchment paper.
Plate Method: Melt butter in a large saucepan over low heat. Once butter has melted, add marshmallows. (minus 1 cup to mix later if you like) and stir well. Stir often until all the marshmallows have melted, then remove from heat.
Microwave method: Place marshmallows and 1 tablespoon pieces of butter in a large microwave-safe bowl and heat for 1 minute, stir, then continue heating in 30 second increments. Stir between each heating. Once a few small lumps remain, stir marshmallow mixture vigorously until smooth.
Add vanilla and a pinch of salt, then add all the Rice Krispies™ cereal and (optional) 1 cup marshmallows. Gently mix cereal and marshmallows until all cereal is completely coated.
Transfer coated cereal to prepared pan, then gently press Rice Krispies cereal until evenly coated. * Do not stack the cereal tightly, as this will make your Rice Krispies treats hard.
Spread the treats out and let them cool and leave for about 1-2 hours before slicing into small rectangles for dipping.
Place the chocolate chips in a small microwave-safe bowl and heat in 30-second increments. Stir between each heating until the chips are melted and smooth.
Dip each sliced Rice Krispies into the melted chocolate, then set aside on a parchment paper-lined baking tray to dry. Sprinkle with holiday sprinkles and nepariels, if desired.
Allow chocolate to dry at room temperature. (Do not refrigerate) for up to 2 hours.
