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Chocolate Rice Krispie balls Recipe

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This recipe for Chocolate Rice Krispie balls is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
• Semi-sweet chocolate: 8 oz around 225g
• Vanilla extract: 1/2 teaspoon
• Mini marshmallows: 2 full cups
• Rice Krispies cereal: 2 generous cups
Directions:
Directions:
Instructions
1. Chocolate Alchemy: In a pot with a heavy base, gently melt the chocolate over medium-low heat. No rush-taking it slow prevents scorching.
2. Vanilla Dreams: Once the chocolate is smooth and fully melted, stir in that 1/2 teaspoon of vanilla extract. Ah, the aroma!
3. Marshmallow Fusion: Toss those mini marshmallows into the chocolatey abyss.
Stir consistently until they become one with the melted chocolate.
4. The Krispie Factor: Remove your pot from the burner. Stir in the Rice Krispies, blending them well until they're completely coated with your gooey, marshmallow-chocolate mix.
5. Shaping Time: With your hands, mold the mixture into six evenly-sized balls.
Compact them well so they stick together.
6. Cooling Off: Line a tray with parchment paper. Place your bites there, and chill in the fridge until they firm up.
Personal Notes:
Personal Notes:
Notes
• Melt Mindfully: Low heat is key when melting chocolate and marshmallows. Stir frequently to avoid burning.
• Chillax Time: Allow your bites a good 15-20 minutes in the fridge to set properly.
• Storage: They're best enjoyed at room temperature. But who are we kidding? They won't last long!
• Size Matters: Feel like going big or staying small? The quantity of mixture for each ball can be adjusted. About 4 tablespoons is what we used for each.

 

 

 

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