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White Chocolate and Marshmallow Rice Krispie Treats

Rice Krispie Treats

Rice Krispie Treats with jelly beans and chocolate mini eggs

A big part of the satisfaction I get from baking is sharing it with other people and seeing how much they enjoy it. This is rarely more evident than when you give sweet treats to kids; they never say they like stuff when they don’t and their unabashed enthusiasm for naughty-but-nice bakes is incredibly rewarding. I certainly don’t recommend plying kids with sugary snacks on a daily basis, but as somebody who generally only sees my friends’ kids every now and again, I don’t see any harm in bribing them into liking me instantly with a few lovingly-made goodies. I’m heading to see a friend and her twin boys this evening, so I made a batch of rice krispie treats to take with me.

White Chocolate and Marshmallow Rice Krispie Treats

Ingredients: 

  • 100g butter
  • 175g marshmallows
  • 100g white chocolate, broken into chunks (cheap stuff is best, I used supermarket own brand)
  • 150g rice krispies
  • A couple of handfuls of sweets of your choosing
  • Sprinkles/edible glitter to decorate if desired

Grease and line the base of a loose-bottomed 20cm square tin or a spring form cake tin (the important bit being that the bottom of the tin can be separated to make it easy to get them out of the tin). Melt the butter and marshmallows slowly in a bowl set over a saucepan of simmering water, stirring all the time. Try and use a large-ish bowl if you have one, the important thing being that the bowl doesn’t touch the water in the pan. Once the butter and marshmallows are melted, add the chocolate and continue to stir until everything is melted and well mixed. If your bowl is big enough, add the rice krispies and stir through with a spatula to mix together. You’ll find the mix gets harder to stir very quickly as it cools so it’s a good idea to keep it over the hot water. If your bowl with the melted mixture in isn’t big enough for the rice krispies too you’ll need to work fast to mix them together in a bigger bowl that isn’t over the hot water. Throw in your chosen sweets (I used jelly beans and mini chocolate eggs but feel free to use whatever you fancy) and tip out into your prepared tin. Press down firmly with the back of the spatula, making sure you get it into the corners. If you’re decorating with sprinkles (I used strawberry flavoured sprinkles) or edible glitter, scatter this over now and give it another press all over with the spatula to help it set it. Refrigerate until set (an hour or two) before removing from the tin and cutting into kiddy-size squares.

 

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About brightonbaker

Baking, sharing, writing, eating.

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