Chocolate-Dipped Rice Crispie Treats
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The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Experimenting with an age-old recipe can be scary, but there’s nothing spooky about these revamped Rice Crispie Treats! In fact, they’re the perfect trick-free Halloween treat.
What makes these sweet and sticky treats different from the original, you wonder? The answer is simple! This recipe swaps traditional butter for brown butter and calls for dipping the finished Rice Crispie treats in chocolate for extra sweetness! These enhancements require virtually no extra time but elevate the flavor exponentially.
Why You’ll Love This Recipe
- Heinen’s has their own Rice Crispies cereal! USDA Organic, gluten free and made with no artificial flavors, synthetic colors or preservatives, Heinen’s Rice Crispies taste just like the original and are available at an extremely competitive price!
- Brown butter is a great way to elevate the flavor. Traditional butter is great, but simmering and swirling butter on the stove for a few minutes makes this child-like treat much more sophisticated.
- Heinen’s chocolate is perfect for melting! Available in milk, semi-sweet and dark, Heinen’s chocolate chips are the ultimate pantry staple for sweet treats like this. Simply melt, dunk and finish with sprinkles, if desired.
Chocolate-Dipped Rice Crispie Treats
Cook time: 10min Prep time: 15min Total time: 25min
Servings: 16 Treats
Ingredients
- 10 Tbsp. Heinen's unsalted butter
- 16 oz. (1 large bag) mini marshmallows
- 1 tsp. vanilla extract
- ½ tsp. salt
- 6 cups Heinen’s Rice Crispies cereal
- ½ cup Heinen's semi-sweet chocolate chips
- ½ cup white chocolate chips
- Sprinkles
Instructions
- Grease a 9×9 baking pan or line it with parchment paper. Set aside.
- In a large pot over medium heat, melt the butter. Swirl occasionally so it cooks evenly. Let the butter simmer and foam (do not boil). After 5-10 minutes, the color will turn from yellow to golden with brown bits at the bottom. As soon as the brown bits form and the butter smells nutty, take it off the heat. Turn the heat to low.
- Add the marshmallows, vanilla and salt to the pot. Place the pot back on the heat and mix with a wooden spoon until the marshmallows are completely melted.
- Gently fold in the Rice Crispies cereal until completely coated in marshmallow.
- Transfer the mixture to the prepared pan, pressing it into an even layer with a rubber spatula or offset spatula. Let set at room temperature for at least 1 hour.
- After the bars have cooled, remove them from the pan and grease a large, sharp knife with oil. Slice into 16 pieces.
- Melt the semi-sweet and white chocolate chips in separate bowls one at a time.
- Microwave for about 1 minute, stirring every 15 seconds so the chocolate doesn’t burn.
- Dip half of the Rice Crispie treats into the semi-sweet chocolate and half into the white chocolate. Set on a lined baking sheet or plate and add sprinkles.
- Let the chocolate cool for about 10 minutes and enjoy!
