I wanted to make a Mother’s Day dessert that would really satisfy that unrefined sweet tooth that I sometimes find yelling for attention. (I know you all have one too…Yodels, anyone? How about a stack of IHOP pancakes with a whipped cream smiley face and blueberry syrup? No? Would you prefer a bag of gummy peach rings? Swedish fish? How about some blue cotton candy? I digress…) I briefly considered ignoring that tooth and making a truly fancy dessert that does not require the word fancy in front of it (creme brule, flan, chocolate tart) however, the tooth won. I decided to go for a basic and dress it up a bit!
There is something so primitively satisfying about thick, chewy Rice Krispie Treats. And they are simple to make. It turns out dressing them up is easy too!
Tips to delicious Rice Krispie Treats (fancy or not):
- lots of butter (not enough butter = dry treats)
- lots of marshmallows (not enough marshmallow = dry treats)
- parchment paper (without parchment paper you might go crazy trying to press treats into pan. More treats will be stuck to your hands, spoon, and face than make it into the dish!)
Fancy Rice Krispie Treats:
- 2 – 10.5 ounce bags mini marshmallows
- 5.5 cups Rice Krispies cereal
- 8 tablespoons butter
- 1 – 4 ounce semi-sweet Ghirardelli chocolate bar
- 1/2 cup peanut butter baking chips
- 10 Oreo cookies crumbled into a bowl
- rainbow sprinkles in a bowl
Make the Treats
Place a large piece of parchment paper on top of a 9 x 13 baking dish. Set aside.
Melt butter and marshmallows in a large saucepan over medium heat. Stir until evenly combined. Remove from heat.
Spray a wooden spoon with cooking spray. Use the wooden spoon to stir Rice Krispies into marshmallow/butter mixture. Be certain all of the cereal is coated by the marshmallow mixture.
Use wooden spoon to turn cereal/marshmallow onto parchment paper in dish.
Cut another piece of parchment paper and place on top of the cereal/marshmallow mixture. Use the top piece of parchment to press the mixture evenly into the dish. Allow to cool completely before cutting.
Once cool, measure 3.25 inch increments across the top of the pan and score treats with a pastry knife. Across the side of the pan, measure 3 inch increments and score with a pastry knife. Press pastry knife into treats to cut along the lines you scored. Use pastry knife to trim off uneven edges.
Dip the Treats
Fill a saucepan with two inches of water and bring to a low boil. Create a double boiler by placing a heat safe glass bowl on top of the saucepan. Snap pieces of chocolate bar into the glass bowl. As it melts, use a wooden spoon to swirl chocolate together.
Dip one treat at a time into the melted chocolate and then into either the sprinkles or the Oreo cookie crumbs.
Once you have used half of the chocolate, return the double boiler to the heat and add the peanut butter chips. Swirl with a spoon until melted with the chocolate.
Dip the remaining treats into the peanut butter/chocolate mixture and then into either the sprinkles or the Oreo cookie crumbs.
Place each treat on a cooling rack and let sit until chocolate and peanut butter are completely dry. Enjoy!