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.  

Salted Brown Butter Crispy Treats - MORE please!

Numerous bloggers include this recipe on sites. However, it was Arron Morrison who drew my attention to this particular recipe that appears on the Smitten Kitchen blog. It’s amazing how the browned butter and sea salt add flavor dimensions to the old favorite.                                                                               

About the name —  While the official title is Salted Brown Butter Crispy Treats, Barry suggested a simpler  title — MORE please! They are soooo good and so easy! Careful — they are also addictive 

Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
   
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
   
4. Remove the pot from the stove and stir in the salt and cereal together. 
   
5. Quickly spread into prepared pan.Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. 
   
   
   
   
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)
   

Recipe without the photos . . . Salted Brown Butter Crispy Treats     Yield: 8-inch square pan

1/2 cup ( 1 stick or 4 ounces or 115 grams) unsalted butter, plus extra for the pan
1 10-ounce (285-gram) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups (160 grams) crispy rice cereal (about half a 12-ounce box)

1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It melts, then foams, then turns a clear golden color, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
3. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
4. Remove the pot from the stove and stir in the salt and cereal together. 
5. Quickly spread into prepared pan. Use a piece of waxed or parchment paper that has been sprayed with oil to press it firmly and evenly into the edges and corners. .
6. Let cool (if possible) and cut into squares. (I turned the batch out onto another sheet of wax paper for easy cutting.)

Cheese Bits with "snap, crackle & pop"

Homemade cheesy crackers get a “snap, crackle and pop” from the addition of rice crispy cereal. 

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.   
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
   
   
   

   
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
   
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp

Recipe without photos . . .

Cheese Bits    Makes 100+ (1 tablespoon portion size) crackers (I sometimes cut in half)

2 cups Cheddar cheese, grated

2 sticks butter 

1 teaspoon Worcestershire sauce

Dash Tabasco sauce

2 cups all purpose flour

2 cups rice crispy type cereal

Kosher salt for sprinkling

1. Preheat oven to 350°.
2. Mix cheese, butter, Worcestershire  and Tabasco in mixer.  
3. Add flour and rice crispies; mix well. Lightly knead and shape by hand if dough does not come together. 
4. Roll into balls (I portioned with a 1 tablespoon dipper).
5. Roll on a parchment or silicon lined cookie sheet.  
6. Flatten with a fork using a criss-cross pattern. Sprinkle lightly with kosher salt. 
7. Bake crackers 15 to 17 minutes or until lightly browned and crisp.

No-Bake Crispy Rice & Oat Granola Bars

Soft and crunchy, these oatmeal and rice bars are full of honey, dark chocolate and peanuts. The bars are a sweet treat without additives and fillers. 

No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

   
3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
   
4. Stir in the peanut butter and vanilla until well combined.

   
5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
   
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
   
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
   
10. Serve. Refrigerate leftovers.
    

Recipe without photos . . . No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
4. Stir in the peanut butter and vanilla until well combined.

5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
10. Serve. Refrigerate leftovers.

Chocolate Peanut Butter Balls

A little behind on posts as you can see! We hosted a Christmas gift-giving party for a group—everyone made a sampling of gifts from the kitchen. Here's one of those recipes . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts. 

5.   Let stand until hardened.

GIFT GIVING IDEA:

Add each ball to a paper liner, place on a Christmas plate 

and cover with plastic wrap or cellophane. Or, wrap a styrofoam cone in cellophane, add toothpicks to the chocolate balls and create a Chocolate Ball Tree . . .

Other easy holiday gift giving recipes include:
Tortilla Snowflakes
Pretzel Turtles
Cran-Almond Snowballs

Recipe without photos . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax-paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts.

5.    Let stand until hardened.

Lauren's Granola Bars

We met Matt Chatfield when he was the chef at the Culinary Center of Kansas. In addition to being in charge of their kitchen, catering and “dinners on demand,” Chef

Matt also taught classes. When we were at the CCKC teaching classes he’d always take time to visit and often times let us sample what he was making! At that time his triplets were just babies.

Over the years those babies have grown and now spend lots of time in the kitchen. Of course that seems fitting since their mom is also a chef.

Chef Matt is often featured on a Kansas City, MO TV program: Cooking with Karli . He recently appeared with his three daughters to show how kids can help make dad delicious foods for Father’s Day.

I made Lauren’s recipe for Granola Bars, a recipe her dad helped her create — they are yummy and stay together, too.

Granola Bars   

2 ½ cups Oats
2 ½ cups Rice Cereal
½ cups Light Brown Sugar
¾ cup Coconut Oil
½ cup Honey
½ teaspoons Kosher Salt
½ teaspoon Pure Vanilla extract
½ cup Creamy Peanut Butter (I used nutty peanut butter)
½ cup Pretzels, crushed
½ cup Semi-sweet Chocolate Chips (I used mini chips)

1. Preheat oven to 350 F.
2. Mix all ingredients in a bowl with a rubber spatula for 2 minutes, till they are mixed thoroughly.
   
   
   
   
3. Line a 9x13 baking sheet (pan) with parchment paper (I used extra pan allowing the end pieces to extend past the pan edges for easy removal), and spray with non stick coating. Spread evenly in the pan. (I used a piece of waxed paper to press down on the bars to compact them.)
   
   
   
   
4. Using a butter knife (bench knife), make separation cuts for the bar shape you want.
   
5. Bake for 8-10 minutes.
   
6. Remove from oven and let cool uncovered for 2 hours. (Once cooled, I placed the pan in the refrigerator to speed the setting up process. When chilled, I lifted them out of the pan using the ends of the parchment paper, and then cut them.)
   
7. Place carefully in an airtight storage container. Good for 2 weeks, but you will eat them all before then!

You might also like to check out:
Tiffany’s Raspberry-WhiteChocolate Brownies 
 Isabelle’s Cheddar and “Local Pig” Bacon StuffedBurgers.

Recipe without photos . . .

Granola Bars   

2 ½ cups Oats
2 ½ cups Rice Cereal
½ cups Light Brown Sugar
¾ cup Coconut Oil
½ cup Honey
½ teaspoons Kosher Salt
½ teaspoon Pure Vanilla extract
½ cup Creamy Peanut Butter (I used nutty peanut butter)
½ cup Pretzels, crushed
½ cup Semi-sweet Chocolate Chips (I used mini chips)

1. Preheat oven to 350 F.
2. Mix all ingredients in a bowl with a rubber spatula for 2 minutes, till they are mixed thoroughly.
3. Line a 9x13 baking sheet (pan) with parchment paper (I used extra pan allowing the end pieces to extend past the pan edges for easy removal)  and spray with non stick coating. Spread evenly in the pan. (I used a piece of waxed paper to press down on the bars to compact them.)
4. Using a butter knife (bench knife), make separation cuts for the bar shape you want.
5. Bake for 8-10 minutes.
6. 6. Remove from oven and let cool uncovered for 2 hours. (Once cooled, I placed the pan in the refrigerator to speed the setting up process. When chilled, I lifted them out of the pan using the ends of the parchment paper, and then cut them.)
7. Place carefully in an airtight storage container. Good for 2 weeks, but you will eat them all before then!

Peppermint Crunch Ice Cream Pie -- easiest Christmas dessert every

I just made the EASIEST Christmas dessert ever! Made with just four ingredients. No baking involved.
Inspired by an ice cream pie that Nancy Kassebaum Baker recently made, I melted the butter and chocolate, combined them with crispy rice cereal for the pie crust and the piled ice cream into the chilled crust. How easy is that? Very.
This dessert features the festive flavors of peppermint ice-cream in a crunchy chocolate crust. How good is that? Scrumptious.  
The Rice Krispie® website includes a recipe for Chocolate Crunch Ice Cream Pie filled with coffee ice. 

Peppermint Crunch Ice Cream Pie    Makes one 8 or 9" pie
1/3 stick butter
3 squares (1 oz. each) semi-sweet chocolate
2 cups crisp rice cereal
46 oz. peppermint ice cream (I used Blue Bunny® Peppermint Party w/ streaks of fudge), slightly softened

1. Melt butter and chocolate over low heat.
   
2. Stir in crisp rice cereal. 
   
3. Pack into a sprayed 8 or 9" pie plate. I then put a piece of sprayed plastic wrap over the top and used my hands to push the cereal crust into an even layer that conforms to the shape of the pie pan. (Spraying the plastic keeps it from sticking to the cereal mixture.)
   
4. Chill pie crust and then add slightly softened ice cream.
   
5. Store in freezer; remove about 5 to 10 minutes (or more) before ready to cut. 

Recipe without photos . . .

Peppermint Crunch Ice Cream Pie    Makes one 8 or 9" pie

1/3 stick butter
3 squares (1 oz. each) semi-sweet chocolate
2 cups crisp rice cereal
46 oz. peppermint ice cream (I used Blue Bunny® Peppermint Party w/ streaks of fudge), slightly softened

1. Melt butter and chocolate over low heat.
2. Stir in crisp rice cereal. 
3. Pack into a sprayed 8 or 9" pie plate. I then put a piece of sprayed plastic wrap over the top and used my hands to push the cereal crust into an even layer that conforms to the shape of the pie pan. (Spraying the plastic keeps it from sticking to the cereal mixture.)
4. Chill pie crust and then add slightly softened ice cream.
5. Store in freezer; remove about 5 to 10 minutes (or more) before ready to cut.

Cookies for College – Loaded Chocolate Chip Cookies

Our niece is a freshman in college and all college freshman need cookies! Right? She likes chocolate chip but thought it might be fun to find something a little different and perhaps something with a family connection . . . and that made me think of Aunt Waunita’s Delicious Cookies. Although I used her recipe, I took the liberty to rename them — Loaded Chocolate Chip Cookies.

Loaded Chocolate Chip Cookies   Make about 5 ½ dozen (about 3 tablespoon sized cookies)

1 cup (2 sticks) butter, softened

1 cup vegetable (canola) oil

1 cup packed brown sugar

1 cup granulated sugar

1 egg

1 teaspoons vanilla

3 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup oatmeal (regular or quick)

1 ¼ cups crisp rice cereal

1 (12 oz.) pkg. dark or semi-sweet chocolate chips

½ to ¾ cup chopped & toasted pecans (bake in a 350° oven for about 5 min., watching closely)

1. Blend butter, oil and sugars.
   
2. Add egg and vanilla; mix.
3. Add dry ingredients (flour through rice cereal) and mix thoroughly.
4. Blend in chocolate chips and pecans.
   
5. Chill dough for about an hour.
6. Line baking sheet with silicon mats, or line with parchment and spray with pan release.
7. Using a cookie scoop, portion dough and arrange on cookies sheet (about a 9 to 12  per sheet).
   
8. Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
9. Remove form oven, cool slightly and transfer cookies to cooling rack.
   
   
   
   
10. Once cool, pack for transporting to Kansas State!
    

Some of our other favorite chocolate chip cookies recipes include:

Browned Butter Chocolate ChipCookies

Chocolate Chip Cookies - $250 Cookies!

Chocolate Chip Cookies-Sugar & Spiced

Recipe without photos . . .

Loaded Chocolate Chip Cookies   Make about 5 ½ dozen (about 3 tablespoon sized cookies)

1 cup (2 sticks) butter, softened

1 cup vegetable (canola) oil

1 cup packed brown sugar

1 cup granulated sugar 

1 egg

1 teaspoons vanilla

3 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup oatmeal (regular or quick)

1 ¼ cups crisp rice cereal

1 (12 oz.) pkg. dark or semi-sweet chocolate chips

½ to ¾ cup chopped & toasted pecans (bake in a 350° oven for about 5 min., watching closely)

1. Blend butter, oil and sugars.
2. Add egg and vanilla; mix.
3. Add dry ingredients (flour through rice cereal) and mix thoroughly.
4. Blend in chocolate chips and pecans.
5. Chill dough for about an hour.
6. Line baking sheet with silicon mats, or line with parchment and spray with pan release.
7. Using a cookie scoop, portion dough and arrange on cookies sheet (about 9 to 12
    per sheet).
8. Add cookies to preheated 350° oven and bake for 10 to 15 minutes — just until lightly browned.
9. Remove form oven, cool slightly and transfer cookies to cooling rack.
10. Once cool, pack for transporting to Erin’s college dorm!