Gooey Rice Krispie Treats Covered In Chocolate Recipes

GOOEY RICE KRISPIE TREATS COVERED IN CHOCOLATE

Steps:

• Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
• Stir in rice krispie treats.
• Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick) spatula.
• Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.

CHOCOLATE COVERED RICE KRISPIES TREATS

Steps:

• Spray an 8X8" pan with baking non-stick spray. Set aside. Using a large sauce pan, melt the butter on medium. Once the butter is bubbling, add in the mini marshmallows. Stir until it is just melty and gooey. Remove from heat. Add in salt and vanilla. Stir.
• Add in Rice Krispies. Fold in gently using a rubber spatula. Then, let it sit for 2 minutes. Pour in 1/2 of the mini chocolate chips. Fold these in exactly 3 times. Any more, and the chocolate chips with melt. Pour immediately into 8X8" pan.
• Spread Rice Krispies around the pan. Sprinkle the rest of the mini chocolate chips. Press these in using your fingers. Let it set for 30 minutes. They should be set but still gooey.
• Pour chocolate chips in a bowl. Heat the heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over the chocolate chips. Let it sit for 1 minute and 30 seconds.
• Mix the chocolate until smooth and glossy. Take Rice Krispies treats out of pan. Spread chocolate over the Rice Krispies treats. Place in the freezer for 10 minutes. Cut the treats into 16 pieces. Top with the pretzels and flaky sea salt. Serve right away.

GOOEY RICE KRISPIES SQUARES

Steps:

• In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
• Stir in vanilla. Add cereal, stirring until coated.
• Using lightly-buttered spatula, press into buttered 13x 9-inch pan. Cool and cut into squares.

DECADENT CHOCOLATE COVERED RICE KRISPIE TREATS

Steps:

• For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
• Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
• Press cereal into the greased pan with the spatula. Let cool.
• To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
• Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
• Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
• Cool at room temperature, cut into squares, and enjoy!
• *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.

GOOEY RICE KRISPY TREATS

Steps:

• Grease a 13x9 pan and set aside.
• Melt butter in large pot over medium heat.
• Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
• Take off the heat and add the cereal and stir to coat.
• Press into your prepared pan. You can use waxed paper to push down.
• Cool for 30 minutes or so until cutting.