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Thursday, November 10, 2011

Chocolate Rice Krispies Treats!

Rice Krispies Treats were invented in the 1920s or 1930 by Mildred Day and the staff at the Kellogg Company home economics department as a fund raiser for Camp Fire Girls.

There are many variations to the treat -- adding caramel instead of marshmallows, adding condensed milk to the mixture before adding the Rice Krispies, using corn syrup and peanut butter, adding chocolate chips, nuts, flavoring agents, M&M's and others. Chocolate crackles are a similar item. Kellogg's has now produced commercial varieties of both the marshmallow and chocolate-based treats under the names of "Rice Krispies Treats" (in the U.S.), "Rice Krispies Squares" (in Canada and the U.K.) and "LCMs" (in Australia and New Zealand). ~source

Making you hungry for some crackle treat, huh? There are some good ones here…

check them out!

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Chocolate Peanut Butter Double Layer Crisp Rice Treats

Ingredients for the peanut butter layer:

2 tablespoons butter

2 tablespoons creamy peanut butter

1/4 teaspoon vanilla

5 ounces (or about 2 cups) miniature marshmallows

3 cups crisp rice cereal

1/4 cup semi-sweet chocolate chips

1/4 cup peanut butter chips

Ingredients for the chocolate layer:

1 ounce (or 2 tablespoons) semi-sweet chocolate chips

1 tablespoon Nutella

2 tablespoons butter

1/4 teaspoon vanilla

5 ounces (or about 2 cups) miniature marshmallows

3 cups crisp rice cereal

1 ounce (or 2 tablespoons) semi-sweet chocolate chips, melted

Method:

Spray a 9 x 13-inch pan with non-stick cooking spray.

Chocolate Peanut Butter Double Layer Crisp Rice Treats

In a medium bowl combine the butter, peanut butter, vanilla, and marshmallows. Heat in the microwave for 45 seconds, then stir. If the mixture is not completely melted and smooth return to the microwave and heat for 20 second bursts until melted. Immediately add the crisp rice cereal and stir to combine.Chocolate Peanut Butter Double Layer Crisp Rice Treats

Chocolate Peanut Butter Double Layer Crisp Rice Treats

Pour the peanut butter mixture into the prepared pan and press into an even layer. Spraying your hands with non-stick cooking spray will make this easier. Sprinkle the chocolate and peanut butter chips evenly over the top. Set aside.

Chocolate Peanut Butter Double Layer Crisp Rice Treats

In a medium bowl combine the chocolate chips, Nutella, butter, vanilla, and marshmallows. Heat in the microwave for 45 seconds, then stir. If the mixture is not completely melted and smooth return to the microwave and heat for 20 second bursts until melted. Immediately add the crisp rice cereal and stir to combine.

Chocolate Peanut Butter Double Layer Crisp Rice Treats

Spread the chocolate mixture over the peanut butter mixture, pressing the mixture firmly down to adhere to the layer beneath it. Leave to cool completely to room temperature.

One the bars have cooled drizzle the melted chocolate over the top. Chill the bars in the refrigerator for 20 minutes to set the chocolate drizzle before cutting into bars.

Chocolate Peanut Butter Double Layer Crisp Rice Treats

Enjoy!

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Mint Chocolate Rice Crispy Squares

Ingredients:

1 bag of Vegan Marshmallows

*I used Dandies brand, 10 oz. bag

4-5 cups brown rice krispies (or white rice krispies)

3-4 Tbsp. vegan buttery spread (I used Earth Balance)

1/2 - 3/4 cup of mint-chocolate disks or chips (measure before melting)

Pinch of salt

Topping: reserve disks/chips for topping bars

Modifications:

*use less marshmallows for crispier, crumblier bars

*use more buttery spread for silkier, shinier bars

*use more chocolate disks for richer bars

Directions:

Place large pot on stove, turn heat to med-high.

Add the vegan buttery spread and chocolate disks. Stir gently until most of the disks are melted.

Lower heat to medium and fold in the marshmallows. Stir until most of the marshmallows are soft and some have melted. Don't over melt the marshmallows though - a few big chunks are yummy.

Lower heat to low and add your pinch of salt and rice cereal. Fold until all the krispies are well coated and a thick mixture forms.

Remove pot from heat. Spread mixture into a lightly greased casserole dish or baking sheet. A smaller dish will give you thicker bars. Dot tops of bars with a few disks (optional).

Cover with plastic wrap and place bars in the fridge to cool and harden for at least 3 hours.

Slice into bars. Allow the bars to warm and soften a tad before serving. For krispies cereal, crumble bars into bits and store in bags.

Makes about 12 bars

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Cranberry White Chocolate Rice Krispies® Treats

Ingredients:

4 tablespoons butter

4 cups miniature marshmallows

1/2 tablespoon good quality vanilla

1 1/2 cup white chocolate chips

6 cups Kellogg’s Rice Krispies cereal or equal

3/4 cup dry cranberries

Directions:

Butter a 9 x 13-inch baking pan.

In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.

Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.

3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

Baker’s notes: The white chocolate chips will melt in the hot marshmallow mixture.

If you use a large enough pan, you can mix the treats right in the pan, not in a bowl. The hot pan makes it a little easier to stir the mixture together and there is less clean-up.

Rice Krispies Treats are best eaten the same day.

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Chocolate Crackles

Ingredients:

1 cup powdered, or confectioner's sugar

1/2 to 2/3 cup cocoa powder

4 cups rice krispies cereal 

1 cup unsweetened coconut, dried and shredded

10 ounces, or about 1 1/4 cups coconut oil 

Method:

Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the krispies rice and dried coconut.

Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.

Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Variations: Coconut oil can be found in health food and specialty stores. If you can't find coconut oil, eliminate it and the cocoa powder, and substitute one (12-ounce) bag of chocolate chips instead. Melt gently over low heat and stir in the rice krispies and shredded coconut. It won't be quite the same without the coconut oil though.

Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients. Use about 1/4 cup.

Notes:Some Australian kitchen terms: coconut oil is called "copha", rice krispies are "rice bubbles", and powdered sugar is called "icing sugar".

About 24 pieces

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Adorable Rice Krispie Treat “Edi-bowls”

These edible bowls are made out of a rice krispies treat mixture. Find bowls the shape you like and they are your molds. You can coat the inside with chocolate too!

Supplies:

This varies according to your decorating taste so I’m just giving general guidelines.

1 box rice krispies, 1 bag marshmallows,1 bag chocolate chips, 1 can frosting, candy confetti, bowls or molds, cake decorating kit, candy or cookies to fill bowls

Directions:

I melted one bag of marshmallows in sprayed non-stick pan and added 6 cups rice krispies. Mixed thoroughly. Sprayed inside bowls w/non-stick spray. Press krispies into bowls so walls are all even. You use an average amount of pressure to get nice even walls. Let cool completely until bowl is sturdy.

Melt chocolate chips and coat inside of bowls if desired. Allow chocolate to cool to consistency of thick frosting and use a cake decorating set to decorate the rest of the bowl as you like. Let cool completely. The chocolate gets pretty hard so it is a sturdy bowl for treats. You can also use white chocolate in the same way if you want a creamy look.

If using frosting you can color it with food dye or buy the simple aerosol can frosting with the special tips to make as you like. I used a white frosting to line the bowl and the cake decorating kit to do the trim and flowers. Then I use candy confetti for the middle of the flowers and the polka dots inside the bowl. This bowl I let dry overnight in the refrigerator because the frosting is much more delicate and can be crushed easily so gently place light treats inside when you are ready to give.

Fill with yummy treats and share!

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Whata cute idea on the last recipe? How about decorating some with a touch of Christmas (red and green!)? Anyho, all the recipes are simple and delicious

and hope you’ve enjoyed them!

Want more recipes… click here!

Happy chocolate day!

 

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