Chocolate Covered Rice Krispie Treats

Snap, crackle and pop! Chef Ali’s version of Rice Krispie Treats seemed just the thing to celebrate Independence Day. Check out her blog for extra details, nutritional analysis. Also, you’ll find links to lots of her other yummy recipes on  Chef All Home page.

My mother's version of Chocolate Covered Rice Krispie Treats, called Scoch-A-Roos is also equally good. Instead of marshmallows, it uses corn syrup and butterscotch chips. 

 

Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.

   

   Above: Be sure to heat marshmallow mixture slowly at a low temperature.
   Below: Melted mixture is read to add to the cereal. 

   

3. Remove from the heat and immediately fold in the Rice Krispies.
   
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
   
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
   
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Recipe without photos . . . Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.
3. Remove from the heat and immediately fold in the Rice Krispies.
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.