I forgot how good these are.
Like, REALLY REALLY good. And pretty much foolproof. It’s hard to mess these guys up. I know it seems childish, but these are kind of the perfect last minute I have no time to make anything dessert for Thanksgiving tomorrow. Yeah yeah, I know it’s not the traditional pumpkin pie, pecan pie, or cheesecake, but homemade rice krispie treats are a guaranteed crowd pleaser. Ages 1-100!
Isn’t this part of what Thanksgiving is all about? Bringing back childhood memories, making dishes that feel like home? When I eat these I feel like a kid again. Like a little kid. 6, 7, 8 years old. Otherwise I’m pretty much emotionally stuck at the age of 18. Some days 22 or 23. But for the most part I refuse to be a real grown up. So these help bring me waaaaaaaay back.
Who’s with me?
BUT, unfortunately I’m a grown up (according to my kids). What do they know anyways? So in order to make these more “grown up,” more “sophisticated,” I dipped them in chocolate. Automatically fancy. Right?
Then I tuned back into my toddler years and topped them with rainbow sprinkles. I can’t help myself.
I find that the best way to successfully melt chocolate, without burning it, is to use a double boiler. BUT I DON’T HAVE A DOUBLE BOILER!!! Calm down, yes you do. I’ll show you how I make mine.
Take a small pot, fill it with an inch or two of water. Place a heatproof bowl on top of the pot. Make sure the bottom of the bowl does not touch the water. This is the most important part! Bring the water to a simmer and let the steam from the water sloooooowly melt the chocolate. Melting chocolate this way ensures that the chocolate won’t burn, which in my opinion is one of the grossest flavors ever.
Stir, melt, dip, and done.
I mean Homeland.Print
- 12 ounces 1 box rice krispies cereal
- 16 ounce bag large marshmallows
- 6 tablespoons unsalted butter
- 1/2 teaspoon salt
- 2 cups semi sweet chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup sprinkles for decorating (or any topping of your choice)
- Pour the rice krispies in a very large bowl. Set aside.
- Butter a 9×13-inch pan. Set aside.
- In a medium saucepan, melt together the marshmallows and butter. Stir frequently until the butter and marshmallows have melted completely.
- Pour the melted marshmallow mixture over the rice krispies. Add the salt. Stir until all of the cereal is coated in marshmallow.
- To make pressing the mixture into the prepared pan easier, use clean hands and run your fingers under water. The mixture won’t stick to your wet hands! Press into the pan.
- Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
- Meanwhile, melt together the chocolate and coconut oil using a double boiler (see explanation above). Dip the corner of each treat into the chocolate and allow to rest on a parchment lined baking sheet until set. Sprinkle with sprinkles or your topping of choice. Speed the process up by chilling the treats in the refrigerator until set.
Adapted from Joy the Baker