Are you into rice krispies?? I am! The chewy, marshmallowlly, super buttery, decadent, stuff-your-face kind of rice krispies. All on board? Okay! This will literally take you 10 minutes (I timed it…). It’s truly the most un-glorious of all ingredients, chocolate rice krispies, marshmallows and white chocolate, but somehow, when you combine it all into one giant pot, it turns into liquid gold.
When my grandma used to make these for me as a child, they would be insanely delicious right out of the pot, but then after a few hours (luckily they never made it that far), it would turn rock hard. This always puzzled me as a child, but it was nothing a zap in the microwave couldn’t fix. Now, as a student, sometimes I get to the point where I’m either too busy, or too lazy to soften rice krispies in the microwave. Lucky for me, there exists this wonderful thing called the internet and after hours of scouring the web (and I MEAN hours), I figured out the best way to keep rice krispies soft and chewy.
I’ll spare you the food science details, but basically the key to great rice krispies is to make sure that you’re not overheating the marshmallows. You want them just melted, but anything beyond that will result in hard-not-so-yummy rice krispies. Now, the great thing is that just melted = less cooking time = less work for you, yay!
Unfortunately, this recipe isn’t vegan or vegetarian, but, it can be made gluten-free! Just make sure you buy the rice krispie brands that have been certified to be gluten-free. I think that I used regular General Mills cereal which wasn’t gluten-free, but I definitely know that there are brands in the supermarket that certify their cereals.
I happen to think that a pop of color makes everything just that much more fun, which is why I crushed up some freeze-dried raspberries to sprinkle over the rice krispies. Freeze-dried fruit also makes for an excellent alternative to sprinkles (if you’re out), or if you would rather just stick with naturally colored toppings 🙂
10 MINUTE COCCA RICE KRISPIES | Makes 12 large rice krispies
- 4 tbsp butter
- 3 cups marshmallows
- 6 cups cocca krispies
- 1 cup white chocolate – melted
- 1/4 cup freeze dried raspberries – crushed
- Over low heat, melt butter. Add in marshmallows and gently stir until 90% of the marshmallows are melted. Remove from heat and stir until all marshmallows have melted.
- Add in cocca krispies and mix well
- Press into an 8x8in pan and cool
- Once cool, cut into rectangles and dip into melted white chocolate
- Sprinkle with crushed freeze-dried raspberries for a pop of color
- Rice krispies will stay fresh for up to 3 days in an air-tight container