Rice Krispies Treats With Double Chocolate Drizzle
 
 
4 Tbsp butter 10 oz mini marshmallows 6 cups rice cereal pinch of salt 8 x 10 baking dish 2 pieces of parchment paper, one piece slightly longer than your baking dish 3-4 oz bittersweet chocolate (or semi sweet), melted 3-4 oz white chocolate, melted
Author:
Ingredients
  • 4 Tbsp butter
  • 10 oz mini marshmallows
  • 6 cups rice cereal
  • pinch of salt
  • 8 x 10 baking dish
  • 2 pieces of parchment paper, one piece slightly longer than your baking dish
  • 3-4 oz bittersweet chocolate (or semi sweet), melted
  • 3-4 oz white chocolate, melted
Method
  1. In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don't burn).
  2. Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!
  3. Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.
  4. Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.
  5. Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2014/12/16/rice-krispies-treats-with-double-chocolate-drizzle/