Prep 10 mins
Cook 20 mins
The smooth, creamy chocolate just melts in your mouth. Corn syrup gives these treats an inviting glossy look, toasted coconut marshmallows add a rich flavor, and you can top these with any color candy, or even omit them. These went fast at our last Christmas party. We couldn't stop eating them!
- 3 tablespoons butter or 3 tablespoons margarine, plus extra for greasing the pan
- 5 ounces toasted coconut marshmallows (half of a 10 oz. package)
- 5 ounces regular marshmallows (half of a 10 oz. package)
- 6 cups Rice Krispies
- 1 (12 ounce) package dark chocolate chips (I use Hershey's Special Dark)
- 1 tablespoon butter
- 1⁄8 teaspoon salt
- 1⁄3 cup milk
- 1 tablespoon corn syrup
- 50 pieces M&M's
- 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.
This recipe allows the melted chocolate to seize up when cold milk is added. To recover the chocolate, you must add a bit of room temperature fat, like butter. I recommend finding another ganache recipe and then dipping cut krispie bars instead of pouring it on top.