Chocolate Covered Rice Krispie Bars (4 Ingredients)
Remember your childhood rice krispie treats? Make this 4-ingredient classy and chocolaty version that both adults and children will enjoy in just a few quick and easy steps. Make them as they are for your next special occasion, customize them to make them your own, or package small squares up to give as a gift.
Servings: 15 bars (or more)
Ingredients
- 8 ounces marshmallows you can use pink and white, mini or larger (chopped)
- 3 tablespoons butter (1 tbsp butter is about half an ounce)
- 7 ounces rice krispies (1 ounce is about 1 cup)
- 14 ounces chocolate broken up into pieces (I like a mixture of milk and white chocolate)
Instructions
- Line a roughly 10 or 11 x 7 inch brownie or baking pan with baking or parchment paper.
- Melt the marshmallows and butter together in a large saucepan on a low to medium heat. Stir continuously. As soon as the mixture is fully melted, take it off the heat.8 ounces marshmallows, 3 tablespoons butter
- Quickly add the rice krispies and stir until they are all covered with the sticky mixture.7 ounces rice krispies
- Empty the mixture into the baking or brownie pan. Using either a silicon spatula or your fingers, smooth it down and press it into the corners.
- Cover the pan with plastic wrap and put it in the fridge to harden for 30 minutes to an hour. Then melt the white and milk chocolate in a small but deep jug or bowl in the microwave in 30 second bursts or until almost completely melted. Swirl the chocolates together a few times with a knife.14 ounces chocolate
- Lift the mixture and baking paper out of the pan and place it on a cutting board. With a large sharp knife, cut it into 15 or more bars.
- Line a baking sheet with baking paper. If you have a cooling rack, put that on top if you like. Then dip each rice krispie bar into the melted chocolate. I like to half dip it so that just a triangular shaped half is covered in chocolate. Stand them on the cooling rack/baking paper with the side without chocolate facing down. Leave them until the chocolate has set. If you like, you can speed up the process by putting them into the fridge.
- Keep the chocolate covered rice krispie bars in an airtight container either at room temperature or in the fridge for up to 3 to 4 days.
Notes
To freeze: Freeze between layers of baking or parchment paper in an airtight container or in a freezer bag with the air squeezed out for up to a month.
Variations: Add sprinkles or chopped nuts on top of the chocolate after dipping. Try orange and black sprinkles and candy eyes for Halloween, mini chocolate eggs or pastel colored sprinkles for Easter, crushed candy canes or green and red sprinkles for Christmas. Mix a few tablespoons of peanut butter or Biscoff spread into the marshmallow and butter mixture. Mix chopped candy bars into the mixture to an extra decadent version. Customize to your heart's content!
Chocolate melting tip: To stop your chocolate from developing white streaks after it dries, barely melt your chocolate and let the last chunks melt into the rest without heating any more. This is a 'cheat's' way to temper your chocolate.
Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 104mg | Potassium: 95mg | Fiber: 2g | Sugar: 24g | Vitamin A: 950IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 5mg
