Kicked Up Rice Krispy Treats

Do you need a last-minute, shockingly simple treat for New Year’s Eve? This recipe came in the latest issue of Cook’s Country as a viable option for a dressed up Valentine’s Day treat.

I wasn’t going to wait two months to make them so I whipped them up this morning for a friend’s birthday (and saved leftovers for our New Year’s Eve) and they are fantastic!

Basically, Cook’s Country revamped the traditional rice krispy treat – making them creamier (thanks to the addition of white chocolate with the melted marshmallows), classier (thanks to the drizzled chocolate and mix-ins) and altogether yummier (thanks to a heftier ratio of marshmallows to rice krispies).

I’ve always loved rice krispy treats, but I don’t think I can go back to the old recipe again.

These are delicious enough for a high-class party but still simple enough for an after-school snack! (P.S. I made the Chocolate Cherry Treats but there are yet two more versions of these I’ve included below – both sound delicious!)

Kicked Up Rice Krispy Treats

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Ingredients:

  • 3 tablespoons butter
  • 1 (10-ounce) bag marshmallows
  • 1/2 cup white chocolate chips
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 5 cups Rice Krispies cereal (or off-brand works fantastic, too)
  • 1 cup dried cherries or cranberries (I used dried cranberries)
  • 1/2 cup semisweet chocolate chips, melted

Directions:

  1. Prepare pan by lining an 11X7-inch baking dish with foil, allowing excess foil to hang over pan edges. If you want the treats thinner, use a 9X13 – for thicker treats still use an 8X8-inch pan. I found the 11X7 pan size to be perfect – not too thick and not too thin. Grease the foil with nonstick cooking spray.
  2. Melt butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
  3. Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula (I just used my fingers since the marshmallows weren’t overly hot at this point). Let cool completely, about 1 hour.
  4. Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a ziploc baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Notes:

Double Chocolate Caramel Turtle Treats: Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chips. Omit the cherries or cranberries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with the rice krispies.

Fluffer-Nutter Treats: Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chocolate chips, 1 cup dry-roasted peanuts for dried cherries or cranberries, and 1/2 cup peanut butter chips for semisweet chocolate chips.

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Recipe Source: adapted from Cook’s Country