CHOCOLATE COVERED RICE KRISPIE TREATS
Chocolate Dipped Rice Krispie Treats are an extra special twist on classic Rice Krispie squares. They're fun party snacks that are easy to make and perfect for customizing with your favorite colors and sweet goodies, like sprinkles or chopped nuts and more!
Provided by Micky
Categories Cereal Treats
Time 40m
Number Of Ingredients 6
Steps:
- Grease the bottom of a 9x13 pan. Set aside.
- In a large pot, melt the butter over medium-low heat.
- Reduce heat to low and add the marshmallows. Stir often until the marshmallows are melted and totally incorporated with the butter. Do not overcook or you'll have hard treats!
- Add the vanilla and stir to combine.
- Turn off the heat and pour in the cereal. Gently fold in the marshmallow mixture until all of the cereal is fully coated.
- Transfer the cereal mixture into the greased pan. Lightly press the mixture so you have a nice even layer throughout the pan.
- Allow the treats to cool, cut them into any size squares you like.
- Next, add the chocolate chips into a small bowl. Microwave in 15-20 second intervals stirring each time until chocolate is completely melted and smooth. If the chocolate seems too thick, add about 1 teaspoon of vegetable or coconut oil until the chocolate is shiny and stirs easily.
- Dip each Rice Krispies treat in chocolate and lightly shake off any excess chocolate. You can dip just the top or dunk half of the bar into the melted chocolate. If desired, add sprinkles to the top while the chocolate is still wet.
- Place the dipped treats on a sheet of wax paper to set up. Allow the chocolate to harden before serving.
CRISPY CHOCOLATE-MINT COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield about 45 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla and peppermint extract if using, and beat until just combined. Add the flour mixture and beat on low speed until combined. Turn the dough out onto a work surface and knead several times with your hands to bring the dough together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate to chill slightly, about 10 minutes (or refrigerate half the dough and freeze the other half for later use).
- Generously dust a work surface with flour. Place one half of the dough on top and dust with more flour. Roll out into a round slightly less than 1/4-inch thick and about 14 inches in diameter, adding a little more flour as necessary to prevent sticking. If the dough cracks, press it back together with your fingers and smooth with the rolling pin. Use a 2 1/2- to 3-inch round cookie cutter to cut out cookies. Transfer the cookies one of the prepared baking sheets, leaving about 1/2 inch between each cookie. Gather the scraps and refrigerate. Repeat with the second half of the dough.
- Bake, rotating the position of the baking sheets halfway through, until slightly puffed and a shade darker on the underside, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely (the cookies will crisp as they cool).
- Gather all of the dough scraps together and roll out in the same manner. Cut out cookies and bake. Discard any remaining scraps.
4-INGREDIENT CANDY CANE CHOCOLATE-COVERED PRETZELS
Need a last minute holiday treat or quick DIY gift idea? Make these Candy Cane White Chocolate Pretzels! No-bake and ready in 25 minutes!
Provided by Marie
Categories Desserts
Time 25m
Number Of Ingredients 4
Steps:
- Place candy canes in the blender or food processor and pulse until you get to your desired crushed candy cane size (as coarse or fine as you want). Alternately, you can place the candy canes in a large Ziploc bag and crush the candy using a mallet.
- In a medium microwave-safe bowl, melt chocolate chips with vegetable oil in the microwave (on a lower power setting such as 50%) in 30 second intervals, stirring in between, until the chocolate is completely melted and smooth. Alternately, you can melt the chocolate in a double-boiler (bain-marie).
- Line a baking sheet with parchment paper. Take a pretzel, drip it completely in the white chocolate, shaking off the excess before placing on the prepared baking sheet. Repeat until you are finished using up all the pretzels. Then sprinkle as much crushed candy cane on top as you like.
- Place the baking sheet in the freezer for 10 minutes or until the chocolate is hardened. Enjoy!
Nutrition Facts : Calories 302 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 88 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
20 EASY CHOCOLATE CANDIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate candy in 30 minutes or less!
Nutrition Facts :
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
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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