Best Chocolate Crispies Recipes

COCONUT AND CHOCOLATE RICE CRISPIES

Steps:

• Grease a 9x13 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.
• Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

CHOCOLATE-PEANUT BUTTER CRISPIES

Steps:

• Place the cereal in a bowl. In a saucepan combine the brown sugar and corn syrup and bring to a boil. Boil for 1 minute then turn off the heat. Stir in the peanut butter then pour it over the cereal and stir immediately to combine and coat. Press into greased mini muffin tins (you'll probably need 3 tins) and let cool to set about 15 minutes. Pop out and store at room temperature.

CHOCOLATE CHIP CRISPIES

Steps:

• Butter a 9x13 inch pan.
• Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.
• Pour the mixture into the prepared pan. Wet hands, sling off the excess water, and press down the treats until smoothed. Let cool, and cut into squares.

CHOCOLATE-COVERED CRISPIES

Steps:

• In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.

CHOCOLATE CHIP CRISPIES

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Combine milk and vinegar; add to creamed mixture. Stir in chocolate chips and potato chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

CHOCOLATE COCONUT CRISPIES

Steps:

• Preheat oven to 350°F Beat softened butter in a bowl, then add both sugars and beat for two minutes. Add egg and beat until creamy.
• Pour in melted chocolate. (**You can also use cocoa: three tablespoons of cocoa and one tablespoon of butter for every ounce of baking chocolate needed.).
• Stir in flour, baking powder and baking soda until just combined. Add oats and coconut.
• Drop slightly rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes and let cool briefly on the pans before removing to a storage container.

PEANUT BUTTER CHOCOLATE CRISPIES

Steps:

• In a small saucepan, combine the corn syrup and sugar. Bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in peanut butter until melted and blended. Stir in vanilla. Fold in the cereal, marshmallows and chips; stir until blended. Transfer to a greased 8-in. square dish. Cool; cut into squares.

CHOCOLATE CRISPIES

Steps:

• Butter a 9x13-inch baking pan. Line a baking sheet with parchment paper.
• Melt 1/4 cup butter in a deep saucepan over medium heat, about 3 minutes. Stir. Add marshmallows and stir until melted, about 4 minutes. Add crispy cereal and stir quickly to evenly coat the cereal.
• Spread an even layer of marshmallow mixture into the buttered pan. Let crispies sit at room temperature for 30 minutes.
• Combine chocolate chips, oil, and salt in a heatproof bowl. Place bowl over a saucepan containing a few inches of water over medium-low heat. Bring water to a simmer. Cook and stir chocolate mixture until melted, about 3 minutes. Add matcha powder, stirring until evenly mixed. Remove from heat.
• Cut crispies into 24 equal pieces using a sharp knife. Dip 1 end of each bar into the chocolate-matcha coating; place on the parchment-lined baking sheet. Refrigerate for exactly 10 minutes, or bars will lose their crispiness.

CHOCOLATE-COVERED PEPPERMINT CRISPIES RECIPE

Steps:

• 1. Spray a 9-by-13-inch baking pan with cooking spray. Set aside. 2. Melt butter in a large pot over low heat. Add mint marshmallows and stir frequently until completely melted. 3. Remove from heat. Add mint extract and cereal. Stir to coat cereal completely. 4. Press mixture into baking pan and even out the top. 5. Place a heatproof bowl over a small saucepan filled with 1 inch of water. Over medium-low heat melt 1 cup of chocolate chips just until smooth. 6. Pour melted chocolate over crisp rice mixture in baking pan and smooth out with offset spatula. Set aside to cool and harden completely. 7. When cooled, loosen sides of pan with a knife and turn out onto a cutting board. Cut into 12 equally sized bars. 8. Melt remaining chocolate chips in heatproof bowl. 9. Spread melted chocolate onto sides and tops of bars and sprinkle with peppermint candy pieces (Images 1 and 2). 10. Allow to cool and harden completely before serving. 11. Store in an airtight container.