Chocolate Rice Krispies Easy Dessert Recipes

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Instructions. Coat the inside of a 13X9โ€ณ pan with butter or cooking spray. Place a piece of parchment paper across the length of the pan, adding enough inches to create an overhang; this will make removing the treats easier. Butter or spray the parchment. Melt the butter in a large pan on the stove on medium heat.

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Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a large pot, melt the butter over medium heat. Stir in the bag of big marshmallows and cook, stirring often, until marshmallows are melted. Add the pinch of salt, vanilla, and green food coloring and stir until the color is evenly distributed. Stir in Rice Krispy Treats and mini.

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Place on a cutting board and cut in half, then each half into fourths. You should finish with 8 large rectangles. In a small glass bowl, melt white chocolate wafers in microwave for one minute. Stir smooth and add in one drop of green gel food coloring. Spread over the tops of the krispie treats.

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How to Make Mint Chocolate Rice Krispie Treats: Spray a 9 x 13 baking pan with cooking spray. Melt butter in a large saucepan over low heat. Add marshmallows and mint extract. Stir until completely melted. Remove from heat. Add the cereal into the marshmallow mixture and stir until well coated. Use a buttered spatula to evenly press mixture.

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3 cups (84 g) Cocoa Krispies cereal. In a medium saucepan, melt butter over low heat. Add marshmallows and heat, stirring frequently, until melted and combined. 3 Tablespoons unsalted butter. 3 cups (150 g) mini marshmallows. Remove from heat, add vanilla extract and quickly stir to combine.

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Remove from heat and add the peppermint extract and chocolate chips, stir until everything is melted together. Add in cereal, stir until evenly coated, and then add in remaining marshmallows, and stir until evenly dispersed. Pour the cereal mixture into an 8ร—8 baking pan lined with parchment paper.

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Chocolate Rice Krispie Treats. line a 13" x 9":pan with foil leaving the edges to hang over. grease foil. place a large pot over med heat and melt butter and marshmallows. once melted remove from heat and add chocolate, stir until melted. poor into foil lined pan and press down into a flat even layer. allow to cool completely before frosting.

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Add most of the marshmallows, reserving 2 cups for later and reduce the heat to low. Stir until the marshmallows are completely melted, then remove from the heat. Add cocoa powder, chocolate chips, vanilla, and salt. Stir until combined and the chocolate chips have melted. Add rice krispies and reserved marshmallows.

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Then, add in 5 cups rice krispies along with half of the crushed candy canes. Mix until well combined. Finally, add the remaining rice cereal and crushed peppermint candy canes, Stir until combined. Lastly, press the mixture into a buttered 9ร—13 dish. You can lightly coat it with cooking spray if you prefer.

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Pour rice cereal into the pan and stir gently until completely covered. Press rice krispie treats into a lightly buttered 9x13 baking dish and press firmly into pan. Melt chocolate (I melted my chocolate in the microwave) and pour over rice crispy treats in pan. Let cool for at least 30 minutes and cut into bars.

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Directions: 1. Melt the butter and peppermint marshmallows on low heat stirring frequently until melted. 2. While the marshmallows and butter are melting, line a 9ร—13 baking dish with parchment paper or spray with some non-stick cooking spray. This will help tremendously with sticking.

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Line a 9-inch square baking dish with parchment or wax paper. Set aside. Place cereal in a large mixing bowl.Set aside. Warm brown rice syrup in a small saucepan over medium heat.

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Directions. Measure Cocoa Krispies into a bowl and set aside. Coarsely chop Andes mints. Spray a 9ร—13 pan and a rubber scraper with cooking spray. In a large, microwaveable bowl combine the butter (cut into smaller pieces) and the mashmallows. Microwave on high for 1 minute 30 seconds, until marshmallows are puffed up and melted.

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Pour the melted marshmallows over the cereal and toss to coat. Let the mixture cool for 5-8 minutes until it feels cool to the touch. Reserve about 3 tablespoons of the mini chocolate chips for on top then toss the rest into the cereal. Stir until combined then spread the mixture into a well-buttered 8-inch pan.

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Stir until melted and smooth. Stir in the powdered brownie mix until dissolved. Add the Krispies and stir until completely coated. Spoon the mixture into prepared dish. Gently press down. Let set. In a microwave safe bowl, heat the chocolate chips and shortening for 30 seconds. Stir. Repeat until melted and smooth.

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Line an 8" square pan. Combine the butter, golden syrup, chocolate and peppermint extract in a small saucepan. Heat on a very low heat, stirring constantly. Once all melted, turn off the heat. Add in the cereal and stir together. Press into the pan and chill for 30 minutes.

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