Directions: |
Directions:I have my largest pot on the stove. Line two baking sheets with parchment paper. I use two large mixing bowls and put equal parts cereal in each bowl. (I find digging a small well in the middle of the cereal helps the hot mixture mix better once you pour it in.) I also like to have a little bowl of warmed coconut oil (but cool enough to dip my fingers in because it makes spreading the mixture on the baking sheets easier).
Melt the butter in the pot on low heat (it's tempting to melt the butter faster on high heat, but it can discolor the butter and change the taste). Once melted, add the bags of marshmallows, still on low heat and stir constantly to avoid color changes in your marshmallows.
Once the marshmallows have melted, pour the mixture into the two mixing bowls and use a spatula to mix with the cereal. Once it has cooled enough, you can use your hands to finish getting everything coated.
Move the mixture onto the parchment paper lined baking sheets. With cleaned hands, lightly dip a finger or two in the warmed coconut oil and totally oil your hands. Then press the rice krispie treats into the pan (I like them about 1-1/2 inches thick). Let them sit and clean up the kitchen.
Once the kitchen is clean, melt your chocolate however you choose. Turn the baking sheet on an angle and dip a spatula in the chocolate and drizzle back and forth. Melt the other chocolate and drizzle over the treats. Then add sprinkles.
I leave them out overnight or they can be put in the refrigerator if you have room. The next day, peel the parchment paper off and cut into bite size pieces. |
This recipe for Rice Krispie Treats is from