Time 5m Yield 18-24 serving(s) Number Of Ingredients 4 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.
Time 15m Number Of Ingredients 5 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.
Time 20m Yield 2 dozen. Number Of Ingredients 6 Steps:
In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.
Time 20m Yield Makes 9 Number Of Ingredients 7 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.
Time 15m Yield 9-12 serving(s) Number Of Ingredients 4 Steps:
Melt the marshmallows, butter and chocolate in the top of a double boiler over simmering water, or in the microwave. Meanwhile, butter a large bowl and add the Rice Krispies. Butter a 9 x 9 x 2-inch baking pan, also. Pour the melted marshmallow mixture over the cereal and stir to coat completely. Press into prepared baking pan. Cut into squares when cool. NOTE: To make owls or other shapes: Press the mixture into a buttered jelly roll or 9 x 13-inch baking pan. This makes a thinner layer which may be cut into shapes with Halloween cookie cutters. Be sure to choose the metal “topless” type of cutters which do not have too detailed a shape. Use a spatula to lift the shapes from the pan.
Time 15m Yield 12 to 36 treats Number Of Ingredients 7 Steps:
Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes. Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt. Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.
