Chocolate Dipped Rice Krispy Treats

What happens when a dear friend who is recovering from surgery has a major craving for rice krispy treats......I get inspired to make her some.



Homemade rice krispy treats are so much nicer than store bought ones, in my opinion.  They are also so quick and easy to make that it's almost as easy to make them as to buy them......and it's lots of fun!

These can be made in any shape....I did flowers and hearts, but the original recipe I saw was for Valentines Day so they were chocolate dipped hearts!  Any shape tastes great so be creative based on which cookie cutters you have available.


I used a few of my favorite baking gadgets during this which are well worth checking out

Crate & Barrel-Silicone baking mat

Crate & Barrel - A Year of Cookie Cutters

Melt the butter in a pan over medium heat.

Add the marshmallows and melt completely, stirring occasionally. 

In an large bowl, combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.

Line a 9x13 pan or Swiss roll tin with parchment or wax paper, or a silicone baking mat and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. I used a rolling pin to ensure it was evenly distributed. Place the pan in the freezer for 10 mins.

Remove from the freezer. Using the cookie cutter, press down evenly on the rice krispie mold and remove the rice krispie treat. Place each treat on a baking tray.

Melt the chocolate chips over a double boiler, dip each treat in the melted chocolate, and place back on the baking tray.  When all the treats are dipped, place the whole tray back in the freezer for 10 mins to set the chocolate.  Remove from the freezer and leave at room temperature for another 10-20 mins.

This is my friend Stacie with the finished rice krispy treats - she was very happy!  Get well soon!

Ingredients

1/2 Cup Butter
1 bag of Marshmallows
8.5 C Rice Krispy Cereal (any brand works!)

1/2 bag of chocolate chips

Directions

1) Melt the butter in a pan over medium heat. Add the marshmallows and melt completely, stirring occasionally.

2) In an large bowl, combine the rice krispie cereal to the marshmallow/butter mixture and mix thoroughly.

3) Line a 9x13 pan or Swiss roll tin with parchment or wax paper, or a silicone baking mat and place the rice krispie mixture and spread out evenly. Press down firmly and evenly. I used a rolling pin to ensure it was evenly distributed. Place the pan in the freezer for 10 mins.

4) Remove from the freezer. Using the cookie cutter, press down evenly on the rice krispie mold and remove the rice krispie treat. Place each treat on a baking tray.

5) Melt the chocolate chips over a double boiler, dip each treat in the melted chocolate, and place back on the baking tray.  When all the treats are dipped, place the whole tray back in the freezer for 10 mins to set the chocolate.  Remove from the freezer and leave at room temperature for another 10-20 mins.

Inspired by: http://www.koreanamericanmommy.com/2011/02/rice-krispy-heart-pops.html