My husband’s favorite snack would have to be Rice Krispie Treats. When my husband was little his mom would make Rice Krispie Treats as a snack for Mike and his friends after a long day of playing hockey. Mike’s favorite is your classic Rice Krispie Treats. Something about the gooey marshmallow and the crunch of the cereal made Rice Krispie Treats the ultimate after hockey snack.
I have to agree that the classic Rice Krispie Treat is amazing, but being me I had to come up with a way to take it to the next level. I wanted to make sure my next level Rice Krispie Treats were made with ingredients that would be easily found in a kitchen. On the short list of ingredients where: unsweetened coconut flakes, caramel, peanut butter, and white and dark chocolate. I immediately axed the coconut flakes and peanut butter. The majority of the people I know don’t like coconut so that got taken off the list. The peanut butter got removed from the list because so many people have peanut allergies. I decided against the caramel because well, when I opened the jar there was mold. I settled on the chocolate because it’s a crowd pleaser.
1/2 a bag of dark chocolate
1/2 a bag of white chocolate
1 pan of Rice Krispies Treats made following The Original Treats Recipe™ (I suggest lining your pan with foil and rubbing butter on the foil. Doing so will make removal a pinch.
A fork for drizzling your chocolate.
1- Follow The Rice Krispie recipe for The Original Treats Recipe™ and double the recipe.
2- Melt your dark chocolate. If you have a microwave your life is going to be way easier then mine. I blew up our microwave so I have to do the double boiler method.
3- Drizzle the dark chocolate all over the surface of your Rice Krispie Treats. Here’s a YouTube video of how to drizzle chocolate if you need it.
4- Repeat step 3 and 4 for the white chocolate.
4- Stick your newly zebraed (yup, I invented that word just for this post) in the fridge for 20-30 minutes to help the chocolate set.
5- After the chocolate is set, cut up the Rice Krispie Treats into squares, or eat from the pan (I won’t tell). 🙂
Note: If you look at my pictures you’ll notice that I drizzled the white chocolate first. I did that because I only have one bowl that works for melting chocolate and it’s way easier to go from light to dark when dealing with chocolate. I would suggest doing the dark chocolate first, because then the white chocolate will show up better.