RICE KRISPIES COVERED IN CHOCOLATE & SPRINKLES
I love rice krispies. The worst part about rice krispies however, is that I forget how much I truly like them until the next time I indulge myself. What is there not to like about snap, crackle, and pop?
It’s Christmas time, maybe you didn’t realize, and that means it’s the season for baking, and lots of it! I decided that I would start off my Christmas baking with these delectable krispie treats. To make these even better (how is that possible?!) I drizzled them with semi-sweet chocolate and sprinkled them with rainbow sprinkles. And that was a great idea.
These specific krispes are special and unique. They are made with coconut oil and butter. 2 reasons why that makes them the best krisipes in town; 1: they are slightly healthier and 2: they taste slightly like sweet coconut. I ask this a lot but who could want more.
There is something incredible about a fresh rice krispie. I used to get these baked goods while I stood in line at Starbucks until one day they handed me a PACKAGED rice krispie. I was a little shocked because in my mind that’s not exactly fresh so I stopped ordering them that day.
Here’s the easy recipe info:
RICE KRISPIES COVERED IN CHOCOLATE & SPRINKLES
Ingredients
- 2 TABLESPOONS COCONUT OIL
- 2 TABLESPOONS BUTTER
- 5 CUPS RICE KRISPY CEREAL
- 1 10 OUNCE MINI MARSHMALLOWS
- 1/3 CUP SEMI-SWEET CHOCOLATE CHIPS
- 1/2 TEASPOON VEGGIE OIL
- RAINBOW SPRINKLES
Instructions
- IN A LARGE SAUCE PAN, MELT BUTTER & COCONUT OIL ON LOW HEAT, ADD IN MARSHMALLOWS
- STIR ON LOW HEAT CONTINUOUSLY, ONCE MELTED MIX IN HALF THE RICE KRISPIES UNTIL COMBINED THEN FOLD IN THE REST
- LINE A 9X13" PAN WITH PARCHMENT PAPER AND SPRAY WITH COOKING SPRAY
- PLACE RICE KRISPIES IN THE PAN AND PUSH DOWN WITH FINGERS UNTIL EVEN
- LET COOL
- MELT CHOCOLATE IN THE MICROWAVE IN 3O SECOND INCREMENTS BUT NO LONGER THAN 1.5 MINUTES, MIXING IN BETWEEN
- ONCE ALL CHIPS ARE MELTED, MIX IN VEGGIE OIL UNTIL SMOOTH
- COVER RICE KRISPIES WITH CHOCOLATE AND TOP WITH RAINBOW SPRINKLES
RICE KRISPIES COVERED IN CHOCOLATE & SPRINKLES
Ingredients
- 2 TABLESPOONS COCONUT OIL
- 2 TABLESPOONS BUTTER
- 5 CUPS RICE KRISPY CEREAL
- 1 10 OUNCE MINI MARSHMALLOWS
- 1/3 CUP SEMI-SWEET CHOCOLATE CHIPS
- 1/2 TEASPOON VEGGIE OIL
- RAINBOW SPRINKLES
Instructions
- IN A LARGE SAUCE PAN, MELT BUTTER & COCONUT OIL ON LOW HEAT, ADD IN MARSHMALLOWS
- STIR ON LOW HEAT CONTINUOUSLY, ONCE MELTED MIX IN HALF THE RICE KRISPIES UNTIL COMBINED THEN FOLD IN THE REST
- LINE A 9X13" PAN WITH PARCHMENT PAPER AND SPRAY WITH COOKING SPRAY
- PLACE RICE KRISPIES IN THE PAN AND PUSH DOWN WITH FINGERS UNTIL EVEN
- LET COOL
- MELT CHOCOLATE IN THE MICROWAVE IN 3O SECOND INCREMENTS BUT NO LONGER THAN 1.5 MINUTES, MIXING IN BETWEEN
- ONCE ALL CHIPS ARE MELTED, MIX IN VEGGIE OIL UNTIL SMOOTH
- COVER RICE KRISPIES WITH CHOCOLATE AND TOP WITH RAINBOW SPRINKLES
Rice krisipes have this innocence surrounding them. They make me think of childhood, happiness, and love.
This could be influenced from those adorable rice krispie ads that used to pop up on tv, or maybe those are real memories and feelings I have from rice krispies as a child.
In any case I think rice krispies can be enjoyed at any stage of life. And holy smokes these are probably the easiest thing you can make on short notice. It’s like a 15 minute tops baked good. And to make it clear there is no baking required.
I hope you add these to your Christmas baking list, they’re already crossed off of mine.
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