Chocolate Rice Krispies Food

THE BEST CHOCOLATE RICE KRISPIES TREATS

Steps:

• Generously butter the bottom and sides of a 9x13 pan and set aside.
• In a large pot over medium-low heat melt the butter.
• Once the butter just begins to bubble, add the marshmallows to the pot. Continue to melt the marshmallows over medium-low heat, stirring often, until they are completely melted and combined with the butter.
• Add the vanilla and stir to evenly combine.
• Next, pour 1 1/2 cups of semi-sweet mini chocolate chips into the pot. Melt over medium-low heat while stirring constantly and scraping the bottom of the pot with your spoon. It's important to stir constantly as chocolate burns easily. Once the chocolate chips are completely melted and incorporated remove the pot from the heat.
• Pour the rice cereal into the pot and gently fold into the chocolate-marshmallow mixture until the cereal is coated.
• Transfer the marshmallow cereal mixture to the buttered pan. Gently press the mixture into the pan so that it's even, but take care not to over press your Rice Krispies as they will become too dense and hard. For the final touch, sprinkle with 1/2 C of mini chocolate chips. Allow the Chocolate Rice Krispies Treats to rest for 1 hour before serving. Store covered and at room temperature for up to 5 days.

CHOCOLATE RICE KRISPIES

Steps:

• Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

CHOCOLATE RICE KRISPIES TREATS

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.

CHOCOLATE RICE KRISPIES BALLS RECIPE - (3.9/5)

Steps:

• Mix everything together, refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour (longer would be best). Note: To make it easier to roll in chocolate, freeze for a minimum of 4 hours or overnight. Melt the following together in a double -boiler: one package chocolate chips, one square sweet chocolate. Keep on low so that chocolate remains soft. Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well. Note: The balls can also refrigerated over night or may be frozen, and then dipped in chocolate.

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 RICE KRISPIE CAKES

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.

CHOCOLATE RICE KRISPIES

Steps:

• In a dutch oven melt the butter on medium heat then add in the marshmallows and mix until completely melted.
• Mix in the Cocoa Krispies cereal until completely coated.
• Press the mixture into a 9x13 inch pan and let cool completely before serving.

CHOCOLATE-CARAMEL RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
• Microwave caramels and milk in medium microwaveable bowl 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute; pour over cereal mixture. Spread to completely cover cereal mixture. Sprinkle with nuts; press lightly into caramel with back of spoon to secure.
• Place chocolates in small microwaveable bowl. Microwave 1 min. or until chocolates are completely melted, stirring every 30 sec.; drizzle over nuts. Cool before cutting to serve.

CHOCOLATE KRISPS

Steps:

• Arrange 24 paper candy cups on a tray.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. Stir.
• Stir crispy rice cereal and almonds into melted chocolate. Drop a spoonful of chocolate mixture into each candy cup. Refrigerate until set, 1 to 2 hours.

CHOCOLATE RICE KRISPIE TREATS

Steps:

• Have ready a greased 9x13" casserole dish.
• Add the butter to a large pot over medium heat and melt. As soon as the butter has melted, add 8 cups miniature marshmallows and stir until melted and combined. Turn off the heat and stir in the vanilla and salt.
• Add the Cocoa Krispies to the pot and stir to combine, then stir in the remaining 2 1/2 cups of marshmallows, the chocolate chips, and stir to evenly distribute.
• Transfer the contents of the pot to the prepared casserole dish, and with greased hands, gently press down to smooth over the top. Do not press hard or the marshmallow treats will be tough.
• Allow to set, about 30-45 minutes. Cut into 12-16 squares, serve, and enjoy!

CHOCOLATE RICE KRISPIES

Steps:

• Lightly butter a 9x13 inch baking dish and set aside.
• Add butter to a large pot over low heat and melt.
• Add the mini marshmallows to the pot and heat, stirring often, until melted and smooth.
• Turn off the heat and stir in the chocolate chips, cocoa powder, and vanilla extract. Stir until all the chocolate chips have melted.
• Stir in the Rice Krispie cereal.
• Gently press the cereal mixture into the prepared pan.
• Allow to set in the pan for at least 15 minutes before cutting into squares.

CHOCOLATE RICE KRISPIE BALLS

Steps:

• In a large mixing dish, combine peanut butter and melted butter.
• Mix in the rice crispies and powdered sugar.
• Mix until everything is well blended. Make one-inch balls out of the dough.
• Place the formed balls on a cookie pan coated with wax paper and refrigerate until firm.
• Before applying the chocolate coating, let it sit for at least 30 minutes.
• Microwave chocolate for 30 seconds, stirring halfway through.
• Repeat until the mixture is melted and smooth.
• Place a toothpick in each peanut butter ball and dip it into the chocolate, rolling it around until it is well covered.
• Place the chocolate-coated ball on a separate wax-paper-lined cookie sheet.
• Each peanut butter ball should have toothpicks removed.
• Return the balls to the fridge to allow the chocolate to harden. It should take about an hour or two to complete.
• It's also a good idea to keep these in the freezer. These will turn slightly soft if kept in the refrigerator.