Chocolate Covered Rice Krispie Treats
Serves 1230 mins prep0 mins cook
Rich, buttery, salty-sweet, and perfectly chewy, my Chocolate Covered Rice Krispie Treats are sure to become a family favorite. Featuring my favorite caramel Rice Krispie treat base with a generous salty chocolate topping, these are a grown-up twist on the childhood favorite.
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What you need
Instructions
Chocolate Rice Krispie Treats 0 Set oven to warm, or to 150°F. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process! 1 In a small bowl, mix gelatin, 2 tbsp water, and vanilla with a fork. 9 Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250°F. 3 Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes. 4 Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing. 5 Add caramel and softened butter to the marshmallow fluff and whisk to combine. 6 Grab the warmed cereal from the oven and pour your caramel marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined. 7 Transfer the mixture into your prepared pan, gently pressing to the top of the rice krispie treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours. Chocolate Ganache 15 Add cream & corn syrup to a saucepan and bring to a slight boil. 16 Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate. 17 Add the butter into your warm chocolate mixture, using an immersion blender or spatula, mixing ganache until the butter has fully incorporated and your mixture is smooth. 18 Allow the chocolate ganache to cool slightly before pouring it onto the top of your rice Krispie treats that have been setting in their pan. Place in the fridge to cool for about 15 minutes before continuing! Garnish 8 Cut into square bit sized bars using a serrated knife. Add a swipe of caramel and flaky sea salt before enjoying!View original recipe