Sunday, July 22, 2012
Black and White Rice Krispies
These are the greatest rice krispies I've ever had. They are made entirely of rice krispie cereal, not half of chocolate cereal, but half of the rice krispies are combined with cocoa powder and chocolate chunks. The chocolate offsets the extremely sweet marshmallows, and the bottom and top layers create the perfect balance of chocolate and vanilla. In my opinion, this is a much better treat than those little blue packages.
(slightly adapted from Baking Bites)
4 tbsp butter, divided
1 1/2 oz bittersweet chocolate, chopped
1 tbsp cocoa powder
1 tsp vanilla extract
40 regular marshmallows or 4 cups mini marshmallows, divided 6
1/2 cups Rice Krispies/rice bubble cereal, divided
1/2 cup bittersweet chocolate, chopped, or mini chocolate chips
Line 18 muffin cups with paper liners.
In a large microwave-safe mixing bowl, melt 2 tbsp butter, 1 1/2 oz bittersweet chocolate, and cocoa powder. Stir frequently to fully incorporate cocoa and to prevent scorching. Add half of the marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 1/4 cups rice krispies and stir to combine, making sure chocolate covers the whole batch. Stir in chopped bittersweet chocolate or chocolate chips and divide mixture evenly among prepared muffin tins, filling each 1/2 way up.
In a large microwave-safe mixing bowl, melt 2 tbsp butter and mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining 3 1/4 cups rice krispies and stir to coat every rice krispie.
Divide evenly among chocolate-filled muffin tins, filling each the rest of the way up.
Chill in the refrigerator for 15 minutes or let set at room temperature before serving. Store in an airtight container at room temperature.
-makes 18 rice krispies