Chocolate Rice Krispies Treats

Servings

Prep

5 min

Cook

10 min

Back from a little Christmas/New Year break! Though it’s already into the second week of year 2016, I would like to wish you a Happy New Year and may this year be better than before.

As you may notice, I’ve got a thing for sweet stuff. I prefer anything sweet over flowers or materialistic things. Bring me a nice box of chocolates, confectionary or cake and I will be super happy! Sadly, my waistline won’t be happy. Heck, I can’t even see my waistline! Few nights ago I realised that it’s finally time to REALLY do something about my weight and sugary cravings. I’ve tried many things for a number of years and always made excuses. Now with great apps available on my phone and TV, it makes it easier to count calories, how many steps you take a day, and to analyse your food intake to help you make better choices. I’m really not one to make healthy choices with foods as I live to eat. This time I’m really going to try slowly but surely to cut my “protective” layers. What way better than to start off by posting a bitter sweet end to my sweet addiction? Chocolate Rice Krispies Treats. So hopefully after this you won’t be seeing much sweet recipes here unless I make something that doesn’t have much calories and sugar in it.

Chocolate Rice Krispies Treats are a variation of the regular Rice Krispies Treats. Simple and fast to make for a quick snack or fulfilling those sugar cravings. These that I made here are very basic, and if you are looking for something more eye catching then throw in some M&M’s, or drizzle some white chocolate on it to make it, pop.

Recipe adapted from Kelloggs The Original Treats ™ .

Ingredients

1 ½ Tablespoons Butter
5 oz / 140 grams Marshmallows
3 cups Chocolate Rice Krispies
1 teaspoon Vanilla Extract
2 Tablespoons Cocoa Powder

Directions:

In a large non-stick pan, melt butter on low heat.
Add marshmallows and stir until completely melted.
Mix in cocoa powder and vanilla extract. Remove from heat.
Add chocolate rice krispies, stir well until well coated.
Transfer to parchment paper.
Using another parchment paper or the same, press down the rice krispies and shape it into a rectangle. Size and shape depends on you.
Allow to cool for 45 minutes. Cut and serve.

Tips:

Conversion table
10 large Marshmallows = 3 oz = 85g
20 large Marshmallows = 6 oz = 170g
30 large Marshmallows = 9 oz = 250g
40 large Marshmallows = 12 oz = 350g
1 large Marshmallow = 10 miniature Marshmallows
10 large Marshmallows = 1 cup miniature Marshmallows
1 – 10oz bag miniature Marshmallows = 2 cups miniature Marshmallows
You can also use a 13 x 9 x 2-inch pan coated with cooking spray to mould the treats. I use parchment paper as there’s less mess and one less dish to wash.
You can also microwave the butter and marshmallow. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 onwards.

Enjoy and happy treating!