Chocolate-Covered Rice Krispie Treats
Servings 24 +/-
Equipment
- 9x13-inch baking dish
- Large saucepan
Ingredients
- ½ cup unsalted butter
- 12 oz of mini marshmallows divided
- ½ tsp vanilla extract
- 6 cups of Rice Krispies
- 2 cups dark chocolate melting wafers or semi-sweet chocolate chips
- 1 tsp coconut oil
Instructions
- Coat the bottom and sides of a 9x13-inch baking dish with butter. Side Note: For easier removal, you can line the dish with a bit of parchment paper if desired.
- In a large saucepan, add 1 stick (8 tbsp) of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and you will notice the color of the butter change to brown, with a nutty aroma. This process only takes about 5 minutes, and the turn happens quickly, so watch carefully.
- Remove from the heat and add all but ½ cup of the marshmallows, stirring constantly until melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
- Once melted, immediately add the Rice Krispies and sea salt, then stir until well combined. Stir in the remaining ½ cup of mini marshmallows.
- Quickly spread the mixture in the prepared baking dish, pressing it firmly into an even layer. Set aside to cool.
- Make the melted chocolate, by combining the dark chocolate melting wafers and coconut oil in a medium microwave-safe bowl, then put into the microwave for 30 seconds. Remove and stir then return to the microwave for 20 seconds. Remove and stir then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Pour the mixture in the center of the Rice Krispie treats and tilt the pan until it is entirely evenly coated with the melted dark chocolate. Set aside to let the chocolate set completely. Slice and serve. Enjoy!
- Store in an airtight container.