Chocolate Drizzled Rice Krispie Bars
Mexican Chocolate Bread Pudding – A delicious dessert recipe for the slow cooker
There is nothing quite like a warm cup of hot chocolate. Make this rich and delicious recipe in your slow cooker and keep it warm all evening long.
Can you say CUTE?!?! These sweet little treats are going to be a hit for your Valentine this year! Whether using as an activity with your kids, a treat for...
These are the perfect holiday treats for gifts! The kids can help too.
- 3 Tablespoons margarine or butter
- 4 heaping cups miniature marshmallows (approx. 3/4 of a 16-ounce bag)
- 6 Cups rice Krispie cereal (approx. 1 18-ounce box makes 18 treats)
- nonstick cooking spray
- 1 (24-ounce) Package white almond bark
- 18 popsicle sticks
- sprinkles of your choice, if desired
- wax paper
Melt margarine and marshmallows in a large microwavable bowl until marshmallows begin to puff (approximately 2-3 minutes). Stir well.
Pour rice cereal over marshmallow mixture and mix until cereal is coated evenly.
Spray 13x9-inch pan with nonstick cooking spray. Pour cereal mixture into pan.
Let cool for a few minutes. Spray hand with nonstick spray and press cereal mixture flat. Repeat steps until pan is full.
Cool completely and cover. Let set for two or more hours.
Chocolate Treats Directions:
Melt chocolate on LOW in separate 2- quart slow cookers.
Cut treats into 12 rectangles.
Place a Popsicle stick into each rectangle and stand on wax paper. Take each treat and dip into the melted chocolate (vanilla or dark). Let completely dry. Drizzle with white chocolate and white still wet, drizzle with colored sprinkles. Add sprinkles if desired and return to wax paper. Repeat dipping steps until all treats are covered with chocolate and decorated to your liking.
Place in the fridge until chocolate is firm and set.
Wrap in cellophane and tie with a ribbon. Makes approximately 18 treats.
(Optional - You can also use a reindeer cookie cutter to cut treats, dip in dark chocolate and decorate to look like a reindeer!)
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