Prep 30 mins
Cook 10 mins
This is a recipe I have made for Christmas for years. They never last long because they are really yummy!! Yield approximate. Hope you enjoy!
- Combine milk chocolate chips, butter, and corn syrup.
- Melt over low heat until smooth.
- Remove from heat.
- Stir in vanilla and sugar.
- Add Rice Krispies, mixing lightly until well coated.
- Spread in buttered 13x9-inch pan.
- Chill until firm.
- Cut into squares.
- Store in refrigerator.
I'm so sorry, but I just didn't like these. They are way too sweet and I LOVE sweet. Mine are sticky and have to be kept in the fridge or the chocolate melts all over. I have made krispie treats with corn syrup before, but it calls for the corn syrup to be boiled to soft ball stage, which makes it set up and stay firm even at room temp. Again, sorry to give such a low rating.
Excellent and different recipe. I made these super chocolatey by using chocolate-flavored rice cereal, and substituting 1/4 cup cocoa for 1/4 cup of the powdered sugar. I also added 1/2 cup uncooked rolled oats to the mix for a little more fiber and texture. Right after spreading in the pan, I patted on toasted slivered almonds, then drizzled with some leftover white cookie icing when cool. Man, oh, man! I did two other batches, one with mini marshmallows and colored sprinkles, and one with Hershey's mini Kissables. Super!
These were so easy to make and turned out super delicious!! Very addictive.