Best Chocolate Rice 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 CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

CRISP RICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
• Combine the flour, baking soda and salt. Set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
• Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
• Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
• Bake for 10 minutes, or until golden brown.
• Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
• Enjoy!

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY

Steps:

• Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
• In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
• Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
• Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
• Chill in the refrigerator while you make the mousse.
• Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
• Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
• Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
• Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
• Make the crispy rice topping: Line a baking sheet with parchment paper.
• Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
• Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
• Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
• When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
• Enjoy!

NO-BAKE CHOCOLATE RICE KRISPIE BARS

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

CHOCOLATE RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
• Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.

PUFFED-RICE BARS WITH PEANUT BUTTER AND CHOCOLATE

Steps:

• Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

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 RICE PUDDING

Steps:

• In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
• To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.

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.

CHOCOLATE-ORANGE RICE PUDDING

Steps:

• Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
• Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

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.

PEANUT BUTTER RICE KRISPY TREATS WITH CHOCOLATE FROSTING

Steps:

• Heat the sugar, corn syrup and butter until it comes to a boil.
• Remove from the heat and stir in the peanut butter.
• Stir in the Rice Krispies.
• Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
• Frosting:.
• Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.

EASY CHOCOLATE RICE PUDDING

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil over medium heat. Cool for 5 minutes, stirring twice. Chill until serving.

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!