When I sat down to figure out a few cookies recipes to try last week I wanted to include a non-cookie that would be simple to make. I remembered these Rice Krispie treats I’d seen on Annie’s blog and figured they’d be a good option. I haven’t made Rice Krispie treats in a long time and I think I forgot that while they are simple (from the standpoint of no baking required and few ingredients), they’re also a sticky, gooey mess! I had some trouble getting them into the muffin tins and pressed down to create level tops. Eventually, I wound up using a piece of wax paper as a tool to press them down, but it was still tricky. Shane brought these to work and at the end of the day there was only one left so I think people liked them. I probably won’t make them again anytime soon (unless there is a specific request) but I’m glad I gave them a try.
By Tracey
Black and White Rice Krispie Treats
from Annie’s Eats
Ingredients:
- 4 tbsp. butter, divided
- 1 ½ oz. dark chocolate, finely chopped
- 1 tbsp. cocoa powder
- 4 cups mini marshmallows (or 40 regular marshmallows), divided
- 6 ½ cups Rice Krispies, divided
- ½ cup mini chocolate chips
- 1 tsp. vanilla extract
Directions:
Line 18-22 muffin tins with paper liners. In a large, microwave-safe mixing bowl, melt 2 tablespoons butter, dark chocolate and cocoa powder. Stir frequently to incorporate cooca and prevent scorching. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 ¼ cups Rice Krispies and stir to combine, making sure chocolate covers the whole batch. Stir in mini chocolate chips and divide the mixture evenly among prepared muffin tins, filling each half way up. Press down to create a level top.
In a large microwave-safe mixing bowl, melt 2 tablespoons butter and remaining mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining Rice Krispies, and stir to coat cereal completely. Divide evenly among chocolate-filled muffin tins, filling each the rest of the way to the top.
Chill in the refrigerator 15 minutes or let sit at room temperature until set before serving. Store in an airtight container at room temperature.
