I wanted to make dessert last weekend that was easy, and I had a bag of fluffy marshmallows just waiting for an opportunity to shine. I also wanted to try something a little more interesting than regular (but soooo good!) Rice Krispie Treats. Voila. A version that combines the tried-and-true with something chocolatey and good! These were really very simple to make in the microwave and I like the presentation in little cups. Very portable and good for a lunchbox dessert too!
Some notes: I used big marshmallows and mine melted in under a minute, so be sure to watch carefully. I also had a stickiness problem when putting the “white” Krispies in the muffin liners, so I used a spoon and “Pammed” my other hand (with cooking spray) so the mixture wouldn’t stick to my fingers – worked perfectly.
Which flavor is your favorite – the original or the chocolate?
Black and White Rice Krispie Treats
Yield: 20-22 treats
4 Tbsp. butter, divided
1 1/2 oz. dark chocolate, finely chopped
1 Tbsp. cocoa powder
4 cups mini marshmallows (or 40 regular marshmallows), divided
6 1/2 cups Rice Krispies cereal, divided
1/2 cup mini chocolate chips
1 tsp. vanilla extract
Line 18-22 muffin tins with paper liners. In a large, microwave-safe mixing bowl, melt 2 tablespoons butter, dark chocolate and cocoa powder. Stir frequently to incorporate cocoa and prevent scorching. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 ¼ cups Rice Krispies and stir to combine, making sure chocolate covers the whole batch. Stir in mini chocolate chips and divide the mixture evenly among prepared muffin tins, filling each half way up. Press down to create a level top.
In a large microwave-safe mixing bowl, melt 2 tablespoons butter and remaining mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining Rice Krispies, and stir to coat cereal completely. Divide evenly among chocolate-filled muffin tins, filling each the rest of the way to the top.
Chill in the refrigerator 15 minutes or let sit at room temperature until set before serving. Store in an airtight container at room temperature.
Source: Annie’s Eats