Not Your Average Rice Krispie Treats

Let me start off by saying that I’m generally not a big fan of Rice Krispies. I mean, I guess the fact that they make noise when combined with milk is kind of cool, but I find the taste to be quite bland. Tbh, I’m all about the super sugary cereals (Lucky Charms, Fruit Loops, Cinnamon Toast Crunch, etc…and maybe Special K if I’m in a healthy mood).

Anyways, since I had a nearly full box of Rice Krispies that I had no intention of eating, I decided I should utilize them in some other way. So, I figured, when life hands you Rice Krispies, make Rice Krispie Treats.

I didn’t want to make the plain old boring ones, so I found a recipe for Mocha Rice Krispie Treats on the Kellogg’s Rice Krispies recipe exchange site, and a recipe for Chocolate Dipped Peanut Butter Rice Krispies on Divine Domesticity.

Mocha Rice Krispie Treats (with some modifications made by me)

• 4 T margarine or butter
• 1 10.5 oz bag of mini marshmallows
• 1 T instant coffee
• 1 t cinnamon
• 1 t vanilla extract
• 6 C Rice Krispies
• 1 C semi-sweet chocolate chips

Melt margarine or butter in a large saucepan over low heat.

Add marshmallows, coffee, vanilla, and cinnamon and stir until marshmallows are completely melted. Remove form heat.

Add Rice Krispies cereal and chocolate chips. Stir until well coated. (If you prefer the chocolate chips less melty, add them after the cereal is mostly coated).

Spread into a buttered 9 x 13 inch rectangular pan.

Let cool before cutting.

Drizzle cooled treats with melted chocolate. (Easiest way is to melt chocolate in a ziplock bag, snip off a corner, and use like it’s a pastry bag).

Chocolate Dipped Peanut Butter Rice Krispies

• 4 T butter
• 1 10 oz bag of jumbo marshmallows (I would use mini, since they take a lot less time to melt)
• 3/4 C creamy peanut butter
• 6 C Rice Krispies
• 6 oz (about 1 C) semi-sweet chocolate chips

Melt butter over low heat in a large saucepan.

Add marshmallows and cook until fully melted.

Stir in peanut butter until combined.

Add Rice Krispies and stir until evenly coated with marshmallow mixture.

Spread into a lightly greased 9 x 13 inch rectangular pan. Don’t press down too hard or else the treats will be too dense. Set aside to cool.

Once treats are cool, melt chocolate over low heat. Cut treats into even squares (or rectangles, if that’s more your thing) and quickly just shallowly dip the stop side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.

This dipping business didn’t go so well for me since my melted chocolate was really thick, so I ended up having to spread it on with a small silicon spatula.

So the peanut butter krispies were by far my favorite, mostly because I’m much more into peanut butter than coffee. However, I was disappointed in the mocha treats for other reasons. I followed the original recipe exactly, and they came out rather dry and crumbly, which is probably a result of it only using 3 T of butter and 4 C of marshmallows. (I’m sure they’d be a lot better with more of both ingredients, hence my modifications to the recipe).