Chocolaty Rice Crispy Squares Food

NO-BAKE CHOCOLATE RICE KRISPIE BARS

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

CHOCOLATE RICE KRISPIES SQUARES

Steps:

• In large saucepan over low heat, melt butter.
• Add marshmallows, stir until melted and well blended.
• Add choc.
• chips and stir till melted.
• Remove from heat.
• Stir in vanilla, add cereal stirring until well coated.
• Using buttered spatula, press into buttered 13x9" pan.
• Cool and cut into squares.

CHOCOLATE RICE CRISPY SQUARES

Steps:

• In a large microwave-safe bowl, melt butter on high heat for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave for 45 seconds longer or until smooth. Stir in peanut butter. Immediatly add cereal; stir gently until coated. Press into greased 13x9x2in baking pan.
• In a small microwave safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.

CHOCOLATY RICE CRISPY SQUARES

Steps:

• Chop up 7 oz of chocolate of your choice. Put in a double boiler and heat until melted.
• Add the rice crispy cereal and mix well to coat the rice crispies.
• Add anything else you want into the mix.
• Spread in a greased 9x13" pan.
• Put in the fridge to set up.
• Cut and eat.
• Bon Appetit!

RICE KRISPIES CHOCOLATE DREAM BARS

Steps:

• BOTTOM LAYER.
• In mixing bowl cream butter or margarine with sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well after each addition.
• Mix together flour, cocoa, baking powder, salt and chopped nuts.
• Stir into egg mixture until well combined.
• Spread mixture in bottom of greased 13 x 9 pan.
• Bake at 350°F for 15-20 minutes.
• MIDDLE LAYER.
• Sprinkle marshmallows evenly over bottom layer.
• Bake an additional 3 minutes.
• Let cool.
• TOP LAYER.
• In small saucepan combine chocolate chips and peanut butter.
• Cook over low heat stirring constantly until melted.
• Stir in cereal and spread evenly on top of COOLED marshmallow layer.
• Refrigerate 2 hours or until firm. Cut into bars.

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 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.