Gooey Rice Krispie Treats Covered In Chocolate Recipes

PINK RICE KRISPY TREATS

Steps:

• Melt butter over medium heat in a large sauce pan.
• Add in marshmallows and stir together until marshmallows are completely melted.
• Pour in rice cereal and stir until cereal is fully and evenly coated.
• Pour gooey marshmallow treats into a 9x13 inch baking pan and press down evenly.
• Allow to cool slightly before cutting into bars (or other shapes)
• Put candy melts in a medium microwave safe bowl and microwave for 1 minute. Stir.
• Microwave for additional 30 second intervals until chocolate is creamy.
• Dip each rice krispy treat half way into the melted chocolates.
• Place on waxed paper.
• Decorate with sprinkles.
• Allow chocolate to completely harden before serving.

CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.
• Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.
• In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
• Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (you want pockets of goo). Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

CHOCOLATE COVERED RICE KRISPIE TREATS

Steps:

• Grease the bottom of a 9x13 pan. Set aside.
• In a large pot, melt the butter over medium-low heat.
• Reduce heat to low and add the marshmallows. Stir often until the marshmallows are melted and totally incorporated with the butter. Do not overcook or you'll have hard treats!
• Add the vanilla and stir to combine.
• Turn off the heat and pour in the cereal. Gently fold in the marshmallow mixture until all of the cereal is fully coated.
• Transfer the cereal mixture into the greased pan. Lightly press the mixture so you have a nice even layer throughout the pan.
• Allow the treats to cool, cut them into any size squares you like.
• Next, add the chocolate chips into a small bowl. Microwave in 15-20 second intervals stirring each time until chocolate is completely melted and smooth. If the chocolate seems too thick, add about 1 teaspoon of vegetable or coconut oil until the chocolate is shiny and stirs easily.
• Dip each Rice Krispies treat in chocolate and lightly shake off any excess chocolate. You can dip just the top or dunk half of the bar into the melted chocolate. If desired, add sprinkles to the top while the chocolate is still wet.
• Place the dipped treats on a sheet of wax paper to set up. Allow the chocolate to harden before serving.

EXTRA CHEWY RICE KRISPIE TREATS

Steps:

• Melt butter and marshmallows over low heat while stirring. Remove from heat and stir in vanilla.
• Add Rice Krispies cereal and stir until well coated.
• Press into a greased 9x13" pan and cool completely.

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.

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 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.