It's hard to resist Rice Krispies Treats®. They taste so good
and they're so easy to make. Because I like them so much, I decided to
make Chocolate Rice Krispies Treats®. They are
just like the original Rice Krispies Treats® only we add three different
kinds of chocolate (unsweetened cocoa powder, semi sweet chocolate, and
chocolate chips). Delicious.
We can thank Mildred Day for Rice Krispies Treats®, a Kellogg's® Home
Economist who invented them back in 1941 when she needed something for a
Camp Fire Girls' bake sale. Kellogg's® must have known they were on to
something big, because shortly after their invention they started printing
the recipe for Rice Krispies Treats® on every box of Kellogg's Rice Krispies®. The basic recipe for Rice Krispies Treats®
has changed very little over the years. Oh, some of us now prefer to use
butter, in place of margarine, and we may tinker a little with the
ingredients, but its original flavor and texture are still there. While my
personal preference is to use miniature marshmallows, large ones are fine,
as are homemade, or you can even use a 7 ounce jar (198 grams) of
marshmallow creme. But try to fresh marshmallows (so check the expiry date
on the package) as they melt so nicely, and make sure to butter, oil, or
spray, with a non stick vegetable spray, the baking pan, the saucepan, the
bowl, and all utensils, as this mixture can be a little sticky.
Chocolate Rice Krispies
Treats®: Butter, or spray with a non stick vegetable spray, a 9 x
13 inch
(23 cm x 33 cm) baking pan.
Place the Rice
Krispies® in a large bowl that has been buttered or sprayed with a
non stick vegetable spray.
Butter, or spray
with a non stick vegetable spray, a medium sized saucepan. Melt the butter
in the saucepan over medium low heat. Add the cocoa powder, chocolate, salt,
and marshmallows and
stir constantly until the marshmallows have completely melted and the mixture is
smooth. Remove from heat
and stir in the vanilla
extract. Pour the mixture over the Rice Krispies® cereal, add the
chocolate chips, and stir until
all the cereal has been completely coated with the marshmallow mixture.
Pour
the mixture into your prepared pan and lightly pat until even. Let sit at room
temperature until set. Cut into
squares. Well wrapped, the squares can be stored at room temperature, or in the
refrigerator, for two to three days.
Makes about 16
squares. Preparation time 35 minutes
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