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Another recipe from Denmark; very easy for a quick treat. Should be kept refrigerated - if you can save any :)
- Melt the butter in a saucepan; break the chocolate into smaller pieces and melt with the butter. Stir.
- Add rice crispies and raisins (or other ingredient of your choice).
- Pour the mixture into a 9 x 13 inch pan or cookie sheet with raised edges; should be lined with parchment paper.
- Let the mix cool and cut/break into smaller pieces.
- Keep refrigerated.
Nice change of pace for a krispie treat. I found that the addition of the fruit was not a big hit for us so next time I'll either skip that or just use some chipped peanuts to replace it. Not overly sweet and very easy to throw together. You are correct that they need refrigerated to store but there are not many left to have to worry about that either! Made for Newest Zaar tag game.
Made these today to add to the finger food counter for a New Year's Eve celebration tomorrow evening! Easy-to-make & very nice tasting, too ~ I thought the dark chocolate & raisins made for a wondereful combination! The batch has already been cut into bite-size pieces, so taste-testing was no problem! The only problem will be leaving them alone long enough to set them out tomorrow evening! Thanks for the keeper recipe! [Made & reviewed since none of her recipes were chosen in the PRMR Holiday Special, 2009! Thanks for participating!]