Rice Krispie Treats... but turned up to 11!
These were my favorite treat growing up, and now my mom and daughter make them together. I like to keep them in the fridge so that the chocolate layer stays hard. I also prefer mine plain, but the kids love them covered in sprinkles or M&Ms. Being nut free, these are a great classroom treat! We also love them because it is easy and safe for kids to do-- no stove top, no knives, not a ton of mess!
Nana's Chocolate Covered Rice Krispies
- 40 marshmallows
- 6 cups Rice Krispies
- 3 T butter
- 1 1/2 c chocolate chips or more if desired
- 1 T shortening (NOT Butter)
- Non-stick cooking spray
Greased a 13 x 9 inch pan. You can use parchment paper sprayed with non-stick cooking spray.
Count 40 marshmallows into a big microwave-safe bowl. Add 3 T butter. Put the bowl in microwave and microwave until marshmallows and butter are melted. (about 60- 90 sec). Stir a couple of times.
Add the Rice Krispies and stir with a wooden spoon or rubber spatula already sprayed with non-stick spray.
When marshmallow is incorporated, pour it into a prepared 13 x 9 " pan.
Cut a piece of parchment paper about the size of the pan. Put it over the Rice Krispies mixture, and press down with your hands until it is pressed evenly all over and into the corners.
For chocolate topping:
Melt 1 1/2 cups of chocolate chips with 1 T shortening by microwaving 1 minute or longer until all is melted.
( Shortening will make the chocolate shiny, but butter will clog it and make it un-useable)
Pour over Rice Krispies and smooth around with a spatula. If you'd like, decorate with sprinkles, nuts, or M&Ms.
Carefully cover with plastic wrap or foil and refrigerate until chocolate coating is solid.
Share and enjoy!