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Chocolate-Covered Rice Crispy Treats

(Makes 16)

3 tablespoons unsalted butter
one 10-ounce bag marshmallows
1/2 teaspoon vanilla extract
1/4 teaspoon salt
5 cups Rice Krispies cereal
9 ounces bittersweet or semisweet chocolate, chopped (or 1 1/2 cups chocolate chips)

Fold 2 long sheets of aluminum foil so that they are as wide as an 8-inch square baking pan. Lay the sheets of foil in the pan, perpendicular to one another, with the extra foil hanging over the edges of the pan. Push the foil into the corners and up the sides of the pan, pressing out any wrinkles and smoothing it flush to the pan to create a foil sling. Grease the foil.

Melt the butter in a Dutch oven over low heat. Add the marshmallows, vanilla and salt; cook, stirring constantly, until melted and smooth, about 8 minutes. Off the heat, stir in the Rice Krispies until incorporated. Scrape the mixture into the prepared baking pan and press into the bottom and corners with a greased spatula.

Melt chocolate or chocolate chips in the microwave, stirring often, 1 to 3 minutes. Spread the melted chocolate over the top of the rice crispy treats in an even layer and let sit until set, about 2 hours. Remove the treats from the pan using the foil sling, cut into squares and serve.

From “The America’s Test Kitchen Family Baking Book,” by the editors at America’s Test Kitchen

Per treat: 178 calories, 1 gram protein, 7 grams fat, 4 grams saturated fat, 30 grams carbohydrate, 1 gram fiber, 6 milligrams cholesterol, 116 milligrams sodium

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Comments on: "Chocolate-Covered Rice Crispy Treats" (2)

  1. rimmi@comcast.net said:

    Rice Krispie Treats

    3 tablespoons unsalted butter
    one 10-ounce bag marshmallows
    1/2 teaspoon vanilla extract
    1/4 teaspoon salt
    5 cups Rice Krispies cereal
    9 ounces bittersweet or semisweet chocolate, chopped (or 1 1/2 cups chocolate chips)

    Fold 2 long sheets of aluminum foil so that they are as wide as an 8-inch square baking pan. Lay the sheets of foil in the pan, perpendicular to one another, with the extra foil hanging over the edges of the pan. Push the foil into the corners and up the sides of the pan, pressing out any wrinkles and smoothing it flush to the pan to create a foil sling. Grease the foil.

    Melt the butter in a Dutch oven over low heat. Add the marshmallows, vanilla and salt; cook, stirring constantly, until melted and smooth, about 8 minutes. Off the heat, stir in the Rice Krispies until incorporated. Scrape the mixture into the prepared baking pan and press into the bottom and corners with a greased spatula.

    Melt chocolate or chocolate chips in the microwave, stirring often, 1 to 3 minutes. Spread the melted chocolate over the top of the rice crispy treats in an even layer and let sit until set, about 2 hours. Remove the treats from the pan using the foil sling, cut into squares and serve.

    From “The America’s Test Kitchen Family Baking Book,” by the editors at America’s Test Kitchen

    Per treat: 178 calories, 1 gram protein, 7 grams fat, 4 grams saturated fat, 30 grams carbohydrate, 1 gram fiber, 6 milligrams cholesterol, 116 milligrams sodium

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