I’ve been writing a lot about sewing lately, so I thought I’d take a break and share a sweet treat instead.
If it’s not chocolate, it’s not a dessert for my husband. So I’m always looking for ways to smother my baked goods in chocolaty goodness. Thus, this chocolate dipped Rice Krispies® treats recipe.
Like any loyal Paula Deen lover, I’ve enhanced the original Rice Krisipies® treat recipe with … more butter :) Other than that small change below, this is the same recipe as Kellogg’s. One other tip that makes this easier to work with is to use a non-stick silicone baking mat to press the mixture into the pan you’re using.
4 tablespoons butter
1 package (10 oz, about 40) regular marshmallows
6 cups Rice Krispies®
1 package (12 oz) Hershey’s Special Dark chocolate chips
Milk (if needed to smooth out chocolate)
Sprinkles or Candy for decoration (optional)
1.) In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.) Add Kellogg’s Rice Krispies® cereal. Stir until well coated.
3.) Use a buttered spatula and non-stick silicone baking mat to evenly press mixture into 13 x 9 x 2 inch pan coated with butter. Cool. Cut into 2-inch squares.
4.) Place the chocolate in a simmering double boiler. Stir the chocolate frequently to keep it from burning or overheating. If needed, add in milk to smooth out chocolate.
5.) Dip half of each square into the chocolate. Set on cookie sheet to cool. Decorate with sprinkles or candy pieces immediately if you’re adding them on.
I generally serve these in a big glass cookie jar with a bow around it and a custom tag. They make a great hostess gift or simple birthday present. Rice Krispies Treats® are such a staple from childhood that you can help but smile when you a take a bite of these chocolate treasures.