Monday, June 25, 2012

Chocolate-dipped Caramel Rice Krispy Treats


Sometimes you accidentally create a beautiful thing.  (Cough.  Second Child.  Cough.)

Just kidding.  He was on purpose.

What I mean is, sometimes you make something, but you don't realize just how delicious of an idea it was until you taste it.

These Rice Krispy treats are one of those  experiments.  In Brussels, my mom used to pack a Cha Cha in my lunch pretty much every single day.  {A chocolate-covered caramelly wafer treat. } These Rice Krispy treats taste a LOT like a Cha Cha, which I can not find anywhere here, so they spoke directly to my heart.

These are really sweet so cut them small, but they are chewy and chocolatey and delicious.  A little slice of European heaven.

{Well you know.  Kinda.}


Chocolate-dipped Caramel Rice Krispy Treats
Recipe adapted from Salted Caramel Rice Krispy Treats by Miss Make

-3 Tbsp butter
-10 oz pkg marshmallows
-6 cups rice krispies cereal
-1/2 cup caramel sauce (I used homemade but something like Mrs. Richardson's would also be good.)

-1 1/2-2 bags high quality milk chocolate chips (Guittard are delicious!)


Line a 9x13 inch pan with foil and spray with Pam.

In a large saucepan melt the butter over low heat.  Add marshmallows and stir until just barely melted and combined.  Immediately remove from heat and stir in caramel.  Add Rice Krispies.  Stir until evenly coated.

Pour mixture into prepared pan and press evenly into pan.  (If mixture sticks to your hands just spray them with a bit of Pam.)  Allow to cool about an hour.  Pull Rice Krispy Treats out of pan by using the overhanging foil.  Use a sharp knife to cut into even squares.
 
Pour milk chocolate chips into a large bowl.  Microwave at 50% power, for 30 second intervals (stirring after each), until completely melted.  Do not overheat!!

Hold each Rice Krispy Treat on a fork/dipping fork over the bowl of chocolate.  Use a large serving spoon to spoon chocolate entirely over RKT.  Tap fork gently on the side of the bowl and allow excess chocolate to drip off.*

Place on a parchment lined cookie sheet.  Repeat for each Rice Krispy Treat.  When full, freeze tray for about 20 minutes or until chocolate is completely set.

Drizzle with additional melted chocolate if desired.

Store in refrigerator and be prepared to have messy hands and a happy belly when you dig in!
*Note- If your chocolate seems to be too thick to coat the treats evenly, add a bit of vegetable oil to your chocolate and mix well.  This will result in a softer set so be sure to store in the refrigerator. 
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8 comments:

Dorothy @ Crazy for Crust said...

Okay. Wow. Um, gorgeous. Delicious. Your dipping skills are great. Wanna come dip cake balls for me? LOL

Lauren McAwesome said...

Will you post your recipe for caramel sauce! I need a Cha Cha!

DANIELLE-HUGS and COOKIES XOXO said...

I HAD A FEELING WE WERE MEANT TO BE BFF'S AND THIS ONE SEALED THE DEAL. I WILL HAVE OUR BFF SHIRTS MADE TOMORROW RIGHT AFTER I MAKE THIS RECIPE-JUST HAPPEN TO HAVE HOMEMADE SALTED CARAMEL IN MY FRIDGE!!! AND I AM STILL LAUGHING ABOUT ME TAKING THE PIE OUT OF MY RECIPE HAHAHAHAHA

Dip It In Chocolate said...

Oh Dorothy. Cake balls are the bane of my existence. Too much of a perfectionist for those darn things!

Lauren- I used the buttermilk caramel sauce from Our Best Bites. It was good in these treats, but I probably wouldn't make it again just for caramel sauce. So use whatever you like!

Dip It In Chocolate said...

Danielle- You may want to make my shirt a couple sizes larger than planned... haha.

Karen @ Sugartown Sweets said...

Not only do these look and sound dee-licious..but they look very professional! I'm gonna have to try these soon! Happy 4th to you! :o)

Amy said...

Those do look picture perfect dipped! Oh how I want one so bad! It's great how a treat can take you back!!

Lark (SparkyLarky)@ Lark's Country Heart said...

YUM! I think I could eat one or two of those bad boys!

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