Kellogg's Rice Krispies treats were developed by two women in the 1920s as a fundraiser for a Camp Fire Girls troop. One of the women, Mildred Day, worked for the cereal company and spent two weeks working nonstop on the snack. While the original recipe is a tasty, sweet treat in itself, you can add snap, crackle and pop by topping the squares with gooey chocolate.
- Skill level:
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Things you need
- Large saucepan
- 13-inch by 9-inch pan
- Waxed paper
- 3 tbsp butter or margarine
- 4 cups miniature marshmallows or 284gr. bag of regular marshmallows
- 6 cups Rice Krispies
- Microwave-safe bowl
- 1 tbsp vegetable oil
- 1 1/2 cups semisweet chocolate chips
Melt the butter in a large saucepan.
Add the marshmallows and stir until the marshmallows are melted.
Add the cereal and stir until the mixture is well combined.
Coat the 13-inch by 9-inch pan with cooking spray and press the mixture into the pan using waxed paper or a buttered spatula. Let it cool.
Melt the chocolate chips and vegetable oil in the microwave-safe bowl until the chocolate is smooth, stirring every 30 seconds. Melting typically takes one to two minutes.
Spread chocolate over the Rice Krispies treats and let cool before cutting.
Tips and warnings
- Add a little extra fun to this dessert by cutting the treats and inserting an ice cream stick after they cool. Dip the treat in the chocolate and coat with sprinkles for a Rice Krispies Popsicle.
- Substitute white chocolate chips for a twist.
- For thicker, more decadent treats, use 5 cups cereal, 4 tbsp butter, a 284gr. bag of regular marshmallows and 1/2 tsp vanilla. Prepare as above but press into a 9-inch by 9-inch pan. Coat with melted dark chocolate chips.
- Diet or reduced fat butter and margarine are not recommended.
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