Chocolate-Topped Rice Krispies Treats Recipe: A Classic Ooey, Gooey No-Bake Dessert by Ann Marie Patitucci
The timeless Rice Krispies Treats is a no-bake dessert favorite that's loved by generations of kids and adults. I grew up loving them and now my kids do, too. These marshmallow treats sure to bring a smile to your guests at a potluck, birthday party or family gathering, and we know that kids are always excited to see them in their school (or summer camp) lunches. Make any day special with these ooey, gooey, buttery no-bake treats!
If you’d like to take the well-loved treats to a new level, you can top them with a layer of rich chocolate for an ooey, gooey, buttery, chocolate-y result! It’s an easy recipe to make with the kids, especially when you hear “I’m bored!” this summer. The treats are delicious and this recipe can be made in about 20 minutes, so they’re unlikely to get bored! Even better, they’ll be making special memories with you.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: Makes about 24 squares
Ingredients
- 3 tablespoons butter
- 4 cups mini marshmallows (fresh, not stale)
- 6 cups puffed rice cereal (Rice Krispies)
- 1 bag (12 ounces) semisweet or milk chocolate chips
- sprinkles, for decorating (optional)
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Recipe Notes
- If you want to make the experience extra fun for the little helpers, put out some sprinkles for them to dip their treats in. Just make sure they do so before the chocolate hardens.
- Place leftover treats in an airtight container with sheets of wax paper between the layers. This will help to prevent the treats from sticking.
- Never get water into melting chocolate. It will break the chocolate.
Here's how to make it:
- Line a 13x9-inch baking pan with wax paper, butter it and set aside.
- In a large pot, melt the butter over low heat. Add mini marshmallows and stir until completely melted. Remove from heat.
- Stir in the cereal until well coated with the butter and marshmallows. Butter a spatula and use it to evenly press the mixture onto the pan (on wax paper). Let cool and cut into 2x2-inch squares.
- Melt the chocolate chips on the stovetop over a double boiler. (If you don’t have a double boiler, place a heat-proof bowl on top of a saucepan of simmering water.)
- Dip each square into the melted chocolate. If needed, smooth the surface. Top with sprinkles, if desired. Let stand until the chocolate hardens. Serve at room temperature or chill in the refrigerator.
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