Decadent Chocolate Covered Rice Krispie Treats

"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!"
 
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photo by The Pantry Elf photo by The Pantry Elf
photo by The Pantry Elf
photo by The Pantry Elf photo by The Pantry Elf
Ready In:
30mins
Ingredients:
10
Yields:
50 squares
Serves:
25
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ingredients

  • 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
  • 18 teaspoon salt
  • 13 cup milk
  • 1 tablespoon corn syrup
  • 50 pieces M&M's
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directions

  • 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.

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Reviews

  1. 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.
     
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