Chocolate krispie treats were a staple of school bake sales when I was young — not surprising since they are easy enough for a middle schooler to make his or herself and don’t involve baking. I’m surprised that I don’t often see the chocolate version in the states.
No exaggeration, these treats came together in less than five minutes. They do take another 30 minutes to cool and set up. Stirring the mixture will be easier if you first grease a rubber spatula with butter or spray it with a canola oil baking spray. I used milk chocolate chips because I already had a bag in my pantry, but you could certainly use dark or bittersweet chocolate. Since it is Valentine’s Day, when the treats were cool, I made heart-shaped treats by cutting them out with a buttered a heart shaped cookie cutter. This recipe makes about six hearts, depending on the size of your cutter, and you will have a extra krispie treats around the borders. You can also just cut them into the more typical bars. You will have more treats that way.
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- 6 oz. butter
- 10 1/2 oz. (one bag) mini marshmallows
- 10 oz. milk chocolate chips or grated dark chocolate
- pinch of salt
- 2 oz. puffed rice cereal such as Rice Krispies
- Butter an 8 by 8 dish.
- Melt butter in a large saucepan.
- Add the marshmallows,chocolate and salt. Stir with a greased rubber spatula until all the ingredients are melted.
- Stir in the puffed rice cereal until all the grains are coated with the marshmallow/chocolate mixture.
- Turn out into the buttered dish, spread out evenly and pat down the surface until it's even.
- Let cool for 30 minutes.
- Butter the inside of a heart-shaped cookie cutter. When the chocolate krispie treats are cool, cut out heart shaped treats. You can skip the cookie cutter and just cut them into bars.