Best Chocolate Rice Krispies Recipes

CHOCOLATE RICE KRISPIES TREATS

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

PEANUT BUTTER-MILK CHOCOLATE RICE KRISPIES® BALLS

Steps:

• Line 2 cookie sheets with parchment paper.
• Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
• Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
• Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
• Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
• Let them set up, about 40 minutes.

CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS

Steps:

• Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
• Mix sugar and corn syrup in 3 quart sauce pan until mixture boils.
• Remove from heat. Stir in peanut butter; mix well until melted.
• Add Rice Krispies, stirring until all are coated.
• Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
• Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
• Cool. Lift foil out of pan and cut into squares.
• I have found a pizza cutter works great for cutting them.

RICE KRISPIES TREATS WITH CHOCOLATE AND PRETZELS

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

CHOCOLATE-RASPBERRY RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract; stir until smooth. Remove from heat; stir in cereal, chocolate chips and 1 cup raspberries. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Sprinkle with remaining raspberries; press into treats. Cool to room temperature. Cut into bars.

CHOCOLATE, BUTTERSCOTCH, PB RICE KRISPIES TREATS

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

RICE KRISPIES CHOCOLATE DREAM BARS

Steps:

• BOTTOM LAYER.
• In mixing bowl cream butter or margarine with sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well after each addition.
• Mix together flour, cocoa, baking powder, salt and chopped nuts.
• Stir into egg mixture until well combined.
• Spread mixture in bottom of greased 13 x 9 pan.
• Bake at 350°F for 15-20 minutes.
• MIDDLE LAYER.
• Sprinkle marshmallows evenly over bottom layer.
• Bake an additional 3 minutes.
• Let cool.
• TOP LAYER.
• In small saucepan combine chocolate chips and peanut butter.
• Cook over low heat stirring constantly until melted.
• Stir in cereal and spread evenly on top of COOLED marshmallow layer.
• Refrigerate 2 hours or until firm. Cut into bars.

KELLOGG'S RICE KRISPIES CHOCOLATE CHIP COOKIES

Steps:

• Stir together flour, baking soda, and salt and set aside.
• In large electric mixer bowl, beat together butter and sugar until light and fluffy.
• Add egg and vanilla and beat well.
• Add flour mixture and mix until combined.
• Stir in Kellogg's Rice Krispies cereal and chocolate chips.
• Drop by level tablespoon onto baking sheets coated with cooking spray (I used the butter wrappers to grease instead).
• Bake at 350 for 12 minutes or until lightly browned.
• Remove immediately from baking sheets and cool in wire racks. Store in airtight container.

CHOCOLATE RICE KRISPIES

Steps:

• Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
• Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds.
• Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined.
• Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.

CHOCOLATE, CARAMEL PEANUT-BUTTER RICE KRISPIES TREATS RECIPE - (4.3/5)

Steps:

• Butter a 9- bX 13-inch pan and butter the pot and utensils you will be using to melt the marshmallows. Add 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring often, until melted. When completely melted and smooth, stir in the vanilla. Turn off heat and stir in cereal until completely coated; the mixture will be sticky. Pour into buttered pan. Coat your hands with butter and press mixture into the pan firmly. Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring often as caramels melt until smooth. Add 1 cup of the peanut butter to the caramel and stir until completely mixed. Pour onto the chilled Rice Krispies mixture and spread to the edges. Place pan back in the refrigerator. Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth. Pour chocolate mixture over caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator and allow to set up for approximately 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles once it is firm. Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

CHOCOLATE RICE KRISPIES SQUARES

Steps:

• In large saucepan over low heat, melt butter.
• Add marshmallows, stir until melted and well blended.
• Add choc.
• chips and stir till melted.
• Remove from heat.
• Stir in vanilla, add cereal stirring until well coated.
• Using buttered spatula, press into buttered 13x9" pan.
• Cool and cut into squares.

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave until sotened, about 30 minutes. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. The balls will keep up to one week at room temperature.

CHOCOLATE OREO RICE KRISPIES SQUARES (MICROWAVE)

Steps:

• Butter an 11 x 7-inch pan.
• In a large microwave-safe bowl heat the butter or margarine with marshmallows and cocoa powder (and peanut butter if using) on HIGH powder for 3 minutes, removing after stirring each minute).
• Mix in vanilla then add in the cereal and chopped Oreo cookies; mix with a wooden spoon until well coated.
• Transfer to prepared pan then press down with back of a spoon to spread evenly.
• Allow the mixture to cool slighty, then cut into squares.

RICE KRISPIES CHOCOLATE & PEANUT BUTTER BARS RECIPE

Steps:

• First Layer Melt marshmallows and butter. Add Rice Krispies and press into a greased jellyroll pan. Chill Second Layer Bring sugar and corn syrup to a boil. Let cool slightly. Add peanut butter and stir in well. Spread over Rice Krispies. Chill Third Layer Melt butter, peanut butter, and chocolate chips in double boiler. Spread over 2nd layer. Chill

DOUBLE CHOCOLATE S'MORES RICE KRISPIES® TREATS®

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add remaining ingredients; mix well.
• Press into 13x9-inch pan sprayed with cooking spray; cool completely.

RICE KRISPIES CHOCOLATE ROLL

Steps:

• For outside of roll, melt together corn syrup and sugar.
• When mixture bubbles, remove from heat and add the rest of the "outside" ingredients.
• Grease a cookie sheet and put greased wax paper on it.
• Spread the Rice Krispies mixture evenly on the wax paper.
• In a bowl, mix filling ingredients together.
• Spread filling on Rice Krispies mixture and roll up like a jelly roll.
• Slice when cool, and store in the refrigerator.

CHOCOLATE RICE KRISPIES CAKE

Steps:

• Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
• Remove from heat and add vanilla.
• Stir in Rice Krispies, chocolate chips and peanuts.
• Press into a greased 9x12-inch pan.

CHOCOLATE RICE KRISPIES BALLS RECIPE - (3.9/5)

Steps:

• Mix everything together, refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour (longer would be best). Note: To make it easier to roll in chocolate, freeze for a minimum of 4 hours or overnight. Melt the following together in a double -boiler: one package chocolate chips, one square sweet chocolate. Keep on low so that chocolate remains soft. Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well. Note: The balls can also refrigerated over night or may be frozen, and then dipped in chocolate.