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Chocolate Dipped Rice Krispie Treats…with Sprinkles


Ingredients

Scale
  • 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)

Instructions

  1. Pour the rice krispies in a very large bowl. Set aside.
  2. Butter a 9×13-inch pan. Set aside.
  3. In a medium saucepan, melt together the marshmallows and butter. Stir frequently until the butter and marshmallows have melted completely.
  4. Pour the melted marshmallow mixture over the rice krispies. Add the salt. Stir until all of the cereal is coated in marshmallow.
  5. 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.
  6. Allow treats to rest in the refrigerator for at least 30 minutes before slicing. This will make the treats easier to slice and handle.
  7. 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.

Notes

Adapted from Joy the Baker