Chocolate Raspberry Rice Krispies Treats Food
CHOCOLATE-RASPBERRY RICE KRISPIES TREATS
Move over, chocolate and strawberries! Dried raspberries paired with chocolate may become your new favorite flavor combo. Watch them shine in this Rice Krispies Treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract; stir until smooth. Remove from heat; stir in cereal, chocolate chips and 1 cup raspberries. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Sprinkle with remaining raspberries; press into treats. Cool to room temperature. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE RASPBERRY RICE CEREAL TREATS
Provided by Trisha Yearwood
Categories dessert
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
- Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
- Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
- Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.
CHOCOLATE RICE KRISPIES TREATS
Using unsweetened chocolate gives these treats a really chocolate-y taste. The marshmallows add plenty of sweetness to offset the unsweetened chocolate. I made these every year for my students, cutting them into owl shapes, and they would gobble them up! If you want to go chocolate all the way, use Cocoa Rice Krispies.
Provided by Lorraine of AZ
Categories Bar Cookie
Time 15m
Yield 9-12 serving(s)
Number Of Ingredients 4
Steps:
- Melt the marshmallows, butter and chocolate in the top of a double boiler over simmering water, or in the microwave. Meanwhile, butter a large bowl and add the Rice Krispies.
- Butter a 9 x 9 x 2-inch baking pan, also.
- Pour the melted marshmallow mixture over the cereal and stir to coat completely. Press into prepared baking pan. Cut into squares when cool.
- NOTE: To make owls or other shapes: Press the mixture into a buttered jelly roll or 9 x 13-inch baking pan. This makes a thinner layer which may be cut into shapes with Halloween cookie cutters. Be sure to choose the metal "topless" type of cutters which do not have too detailed a shape. Use a spatula to lift the shapes from the pan.
Nutrition Facts : Calories 177.7, Fat 8.6, SaturatedFat 5.3, Cholesterol 13.6, Sodium 63.1, Carbohydrate 27.5, Fiber 1.1, Sugar 18.2, Protein 1.4
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.
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- Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and freeze-dried raspberries. You will want to mix fast so it’s best that everything is ready to add in.
- Melt the butter in a large pot over low heat then add in 8 cups of mini marshmallows and stir constantly until melted.
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- Prepare a 9x9 (or 8x8) square baking pan. Line with a parchment paper, leaving some overhang on 2 sides. Set aside.
- Transfer the freeze-dried raspberry into a small Ziploc bag. Crush them with a rolling pin. Take out 2 teaspoons crushed feezed-dried raspberry and put in a small bowl. Keep the rest in the Ziploc bag.
- In a large pot over medium-high heat, add the cereal until they started to smell toasted, about 3 – 4 minutes, stirring frequently. Transfer to a large bowl to set aside. Keep the large pot on the stove (no heat).
- In a light-colored small pot over medium heat, melt the butter, stirring occasionally. Once the butter has melted, it will start to bubble and foam, stirring occasionally. Soon milk solids (white spots) will appear at the bottom of the pan. Keep stirring. The butter and the milk solids will start to turn brown. It has a nutty aroma. Keep a close eye on the milk solids until they are just dark brown, but not black. The butter should be amber in color. This is brown butter.
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