Recipe: Chocolate & Confetti Rice Krispie Treats

Most of the time, I want to impress people with the sweet treats I make. I have a tick deep down inside of me that just wants people to appreciate and be impressed by me. I want them to look at a plate of cupcakes or cookies I've made and think to themselves "dammmnnn...those are fancy! That girl is impressive!" It's a feeling I try and shove deep down inside myself because it's a little embarrassing and frankly, I don't want to seem that completely self centered. But sometimes, you just need to make a classic and let it speak for itself. Throw in some sprinkles and guess what? Everyone is wowed. Sprinkles wow everyone. It's just a fact.

Okay, enough about my life. More about marshmallows and chocolate. Let's get down to business.

Chocolate & Confetti Rice Krispie Treats

Makes 12 treats

  • 10 oz of marshmallows (1 bag)
  • 6 cups Rice Krispies cereal
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1/4 cup sprinkles
  • 2 cups semi sweet chocolate chips
  • 2 tablespoons coconut oil
  • nonstick cooking spray

Spray a 9x9 inch baking sheet with nonstick cooking spray. You can use any size pan, but the 9x9 makes taller treats.

In a medium saucepan, melt butter until it's light brown and bubbly over medium heat. I like to brown the butter when I make these, so let it crackle and bubble for a few minutes, stirring often so it doesn't burn. Add the marshmallows and reduce heat. Add salt (to cut through the sweetness) and stir in marshmallows until they are melted.

Add cereal to a large mixing bowl and add in marshmallow/butter mixture. Using a wooden spoon sprayed lightly with cooking spray, mix everything together, adding sprinkles in as you stir. Transfer mixture to the prepared baking sheet, pressing down with the wooden spoon. Use a piece of parchment paper to press the cereal into the pan. Allow treats to rest in the fridge for at least 30 minutes so they are easy to cut.

In a double boiler over medium heat, add chocolate chips and coconut oil and stir until completely melted and smooth. Remove treats from the fridge and cut into 12 pieces. Dip each treat halfway into the chocolate and place on a baking sheet lined with parchment paper. Sprinkle with sprinkles and let chocolate cool completely. 

Simple, and yet very impressive. I've never met a person who didn't like rice krispie treats. And if I ever did, I wouldn't trust them.

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