I don’t know what it is about Rice Krispie treats that makes them so irresistible to me. Maybe it is the simplicity of them, or the fact that they remind me of going to Girl Scout troop meetings when I was little – but it is probably just that they are really, really good! You can set me in front of a beautiful dessert case full of many more elaborate options and I will always focus in on the Rice Krispie treats.
This is absolutely the best homemade Rice Krispie treat I have ever tasted. The vanilla part is still my favorite, but the chocolate adds a nice twist on this classic. I love the use of the muffin tins for shaping individual portions. Why did I never think of that before? And I especially appreciate the use of the microwave for melting the chocolate, butter and marshmallows. Not having to heat a double boiler and only using one mixing bowl (if you rinse it out once) made for a very low maintenance and quick treat. These were definitely a hit with all who tried them!
I have discovered that my little man loves to watch me in the kitchen. He sits in his chair and smiles at me as I am working. As if I needed anything to make the kitchen even more fun! While I was making these he started to fuss a bit but I was almost finished so I continued working. The next thing I knew, I looked over and saw that he was sleeping, sitting up in his chair. Absolutely adorable! He just melts my heart.
Black and White Rice Krispie Treats
4 tbsp. butter, divided
1 ½ oz. dark chocolate, finely chopped
1 tbsp. cocoa powder
4 cups mini marshmallows (or 40 regular marshmallows), divided
6 ½ cups Rice Krispies, divided
½ cup mini chocolate chips
1 tsp. vanilla extract
Line 18-22 muffin tins with paper liners. In a large, microwave-safe mixing bowl, melt 2 tablespoons butter, dark chocolate and cocoa powder. Stir frequently to incorporate cooca and prevent scorching. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 ¼ cups Rice Krispies and stir to combine, making sure chocolate covers the whole batch. Stir in mini chocolate chips and divide the mixture evenly among prepared muffin tins, filling each half way up. Press down to create a level top.
In a large microwave-safe mixing bowl, melt 2 tablespoons butter and remaining mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining Rice Krispies, and stir to coat cereal completely. Divide evenly among chocolate-filled muffin tins, filling each the rest of the way to the top.
Chill in the refrigerator 15 minutes or let sit at room temperature until set before serving. Store in an airtight container at room temperature.
Source: adapted from Baking Bites