White Chocolate Syrup Krispies Food

WHITE CHOCOLATE AND MAPLE RICE KRISPIE SQUARES

Steps:

• Line an 8x8inch pan with baking paper and set aside.
• Melt the butter in a pan over a low heat.
• Add the marshmallows and stir until melted.
• Break up the white chocolate, add it and stir until melted.
• Remove from the heat.
• Stir in the maple syrup.
• Add the rice krispies and mix them in.
• Press into the prepared pan using a greased spatula to achieve a smooth top.
• Put in the fridge to chill and set, around 10 minutes.

WHITE CHOCOLATE SYRUP KRISPIES

Steps:

• Melt the butter over a slow heat in a pan.
• Add marshmallows and syrup until a thick syrup forms.
• Break up the chocolate and add stirring until melted.
• Take the pan off the heat and add Rice Krispies making sure they're well coated.
• Spoon into mini cases or press into a tin and chill before serving.
• Enjoy!

WHITE CHOCOLATE KRISPIES TREATS

Steps:

• In a large Pyrex dish, melt the chocolate in a 200 degree oven for at least 10 minutes.
• Add the peanut butter while in oven about 2-3 minutes.
• Take the dish out of the oven and mix.
• Add marshmallows; mix well.
• Add peanuts and rice krispies; mix well.
• Spoon out with teaspoons onto wax paper and let stand about 2 hours.
• Refrigerate in air tight containers. Or you can freeze them.

WHITE CHOCOLATE PEANUT KRISPIES

Steps:

• Melt chocolate in a double boiler or in the microwave, being careful not to over cook.
• Stir in peanut butter, blend well.
• Mix with other ingredients until well blended.
• Drop by teaspoonfuls onto waxed paper. (about the size of a small walnut).
• Let stand 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 KRISPIES

Steps:

• Boil water in a pan.
• Break chocolate pieces in another bowl.
• Place this bowl inside the pan of boiling water but be sure to see that the boiling water does not enter the bowl having the chocolate pieces.
• Once the chocolate melts, mix in the Rice Krispies.
• Fill 8 paper baking cup with two teaspoons of the chocolate mixture.
• Sprinkle some icing sugar and chocolate sprinkles.
• Serve chilled.

WHITE CHOCOLATE KRISPIES

Steps:

• Line a large sheet pan with wax paper; set aside. Cut white chocolate into small chunks, add to a medium pot and cook over medium-low heat, stirring constantly, until completely melted and smooth, 2-3 minutes.
• Remove pot from heat, add Cap'N Crunch, Rice Krispies, peanuts, and cashews and stir gently to coat. Set aside to let cool slightly for 2-3 minutes, then stir in marshmallows.
• Drop mounds of the chocolate mixture (about 3 tablespoons each) onto the prepared pan, keeping them spaced about 1" apart, to make 3"-wide candies. Set aside in a cool spot until completely set. Serve immediately, or store in an airtight container in a cool spot for up to one week.

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.