Total Time
15mins
Prep 5 mins
Cook 10 mins

I got this recipe from a very yummy chocolate cookbook a long time ago. Very addictive and chocolaty Rice Krispie square. Be sure to keep these in the refrigerator and only bring them out to serve as they keep much better (and in my opinion) definitely taste the best when they are very cold.

Ingredients Nutrition

  • White Layer

  • 4 tablespoons butter
  • 1 tablespoon corn syrup
  • 5 12 ounces white chocolate chips
  • 34 cup toasted rice cereal
  • Dark Layer

  • 4 tablespoons butter
  • 2 tablespoons corn syrup
  • 4 12 ounces milk chocolate chips or 4 12 ounces semi-sweet chocolate chips
  • 1 cup toasted rice cereal

Directions

  1. Lightly grease an 8-inch square cake pan and line with parchment paper.
  2. Make white layer: Melt butter, corn syrup and white chocolate in a double boiler. Remove from heat and stir in the rice cereal until it is well combined. Press into the prepared pan and level the surface of the mixture.
  3. Make dark layer: Melt butter, corn syrup and milk or semi-sweet chips in a double boiler. Remove from heat and stir in the cereal until it is well combined. Pour the dark chocolate mixture over the white layer and smooth out. Refrigerate until squares have set.
  4. Turn out of cake pan and cut into small squares using a sharp knife. Keep stored in the fridge for up to 4 days--they probably won't last that long!

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