Chocolate Dipped Loaded Rice Krispie Treats

These are certainly "loaded", don't you think?  I made these as a special Valentine's Day treat, so obviously chose lots of pinks and reds for the sprinkles and candy.  So easy to make all year round and use other colors for different Holidays! 

I started out by having a plate of sprinkles, which I dipped the first bar I coated in chocolate in.  It just seemed too messy...the sprinkles got all chocolaty and it really didn't even look pretty!  So, for the rest, I just dipped in chocolate, then sprinkled the sprinkles on top - I also tried to get on the sides a little.  Then, I stuck the M&M's on, making sure they wouldn't fall off.  

I made just half the pan coated in chocolate, and left the other half with just the sprinkles mixed in.  I wrote the recipe so you'll have enough to dip all the bars in chocolate if you like! 

Makes 15 bars

Chocolate Dipped Loaded Rice Krispie Treats

1/4 cup butter
1 (10.5 oz) bag mini marshmallows
1 teaspoon vanilla
6 cups Rice Krispie cereal
1/2 cup sprinkles, plus more for sprinkling
2 cups semi-sweet chocolate chips
M&M's or other candy pieces

In a large saucepan, melt butter and marshmallows on low, stirring occasionally.  Remove from heat and stir in vanilla.  Add cereal and sprinkles and stir until both are coated in marshmallow mixture.

Spread in a greased 9 x 13- inch pan and cool completely.  Cut into bars.

In a microwave safe bowl, heat chocolate chips at 30 second intervals, stirring in between, until melted.  Line a baking sheet with wax paper and place next to bowl of chocolate.  Take one Rice Krispie treat and dip it halfway into the melted chocolate, shaking off the excess.  Place dipped bar on the baking sheet lined with wax paper.  Immediately top with more sprinkles and M&M's.  Let cool until chocolate sets.

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

So. Unbelievably. GOOD!  Rice Krispie Treats are awesome as is, but these are just over the top.  A couple of things - the original recipe calls for wrapped caramels.  Since I didn't have them, but had a tub of caramel sauce in the fridge for the kiddos to dip their apples, that's what I used.  I think the caramel probably would've hardened in the fridge if I used the wrapped ones, but these remained a bit gooey for that layer.  Didn't bother me!! 

The treats with the caramel peanut butter layer smothered on top.  Looking good already...

Store these in the fridge to keep the chocolate layer from getting too melty.  You can wait until they get room temperature or slightly chilled to eat, but I don't have that kind of patience!  For us, these were fantastic cold.

Makes 24 treats

Chocolate, Caramel and Peanut Butter Rice Krispie Treats

3 tablespoons butter
1 (10 oz ) bag of marshmallows
1 tablespoon vanilla
7 cups Rice Krispie cereal
1 (16.5 oz) tub of Caramel Sauce
2 tablespoons water
1 1/2 cups peanut butter, divided
1 (12 oz) bag of semi-sweet chocolate chips

Grease a 9 x 13-inch baking pan.  It's also helpful to grease the pot and utensils you are using to melt the marshmallows.

Combine the butter and marshmallows in a large saucepan and cook over medium-low heat, stirring frequently until melted.  Remove from heat, stir in the vanilla, then the cereal.  Stir until cereal is completely coated and pour into greased pan.  Wet hands to press the mixture into the pan.  Place in refrigerator to chill.

In a small saucepan, heat caramel sauce and water over medium-low heat, until warmed.  Stir in 1 cup of the peanut butter until completely smooth.  Pour over chilled cereal mixture and spread to the edges.  Place pan back into fridge.

Over medium-low heat, melt chocolate in a small saucepan, stirring frequently so as not to scorch the chocolate.  When melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  Pour chocolate mixture over the caramel layer and spread to the edges.  Place pan in the fridge to chill for about an hour or until chocolate is firm.  Cut into squares.  Keep in fridge.

(Source:  Adapted from piarecipes.com)

Chocolate Marshmallow Rice Krispie Treats

Kind of redundant, right?  I know, Rice Krispie Treats already have marshmallows...but these have EXTRA marshmallows and chocolate chips!  And are still one of the easiest desserts you will ever make. 

Um, ridiculously good looking, right?  I think I've pretty much eaten the whole pan myself.

 Makes about 24 squares

Chocolate Marshmallow Rice Krispie Treats

1/4 cup butter

1 (10.5oz) bag of mini marshmallows, plus 1 extra cup (you'll have to buy 2 bags - I know, what a drag)

1 teaspoon vanilla

6 1/2 cups Rice Krispie cereal

1 cup semi-sweet chocolate chips

In a large saucepan, melt butter and marshmallows on low heat, stirring occasionally.  Remove from heat and add vanilla.  In a large bowl, pour the marshmallow mixture over the cereal and stir until combined.  Add the extra cup of marshmallows and chocolate chips and stir again (should be cooled enough that the extra marshmallows don't melt, but the chocolate chips do just a little bit).  

Spread into a greased 9 x 13-inch pan and cool completely.  Cut into bars. 

Chocolate Puff Pastry Treats

This recipe is so completely versatile...I just happen to love chocolate and bananas together, not to mention anything that tastes like S'mores!  So, that's how I chose my ingredients for these Puff Pastry treats.  Chocolate chips, bananas, and marshmallows...I am thinking a good dollop of Nutella or even candies like peanut butter cups or Rolos would be awesome!  Just follow the instructions and fill with whatever you're little heart desires.  

16 squares cut out and filled with goodies! 

Little puffs dusted with confectioner's sugar

                

 Ooey, gooey middles!

1 Puff Pastry sheet, thawed

1 banana, sliced

about 1/2 cup semi-sweet chocolate chips

about 1/2 cup mini marshmallows

1 egg

1 teaspoon water

confectioner's sugar for dusting

Preheat oven to 400 degrees.  In a small bowl, beat the egg with water and set aside.  Roll the Puff Pastry sheet to a 12 inch square on a lightly floured surface.  Cut into 16 even squares.  Fill each square with about a teaspoon of your mixture (bananas and chocolate chips and/or chocolate chips and marshmallows).  Lightly brush the edges of the squares with the egg mixture.  Pull up 2 opposite sides over the middle and pinch to seal the edges.  Place the filled pastries on a baking sheet and bake for 10-12 minutes until they are golden brown.  Let cool and dust with confectioner's sugar before serving.  

Ooey Gooey S'mores Brownies

I'm not kidding when I call these Ooey Gooey.  They are a sticky, sticky mess, especially when warm.  But so worth it!  And I means, s'mores aren't the neatest thing to eat anyway, right?  You'll love the little bites of chocolate chips in between the layers.  And for those of you that saw the preview of these on my Facebook page, sorry for the delay in getting these on the blog.   My time is so consumed by feeding my little Max monster lately...he eats non-stop!  I made a ton of baby food yesterday, oatmeal, a blackberry sauce and fruit smoothies, so I should have a little time to kind of get caught up for myself.  Yay!  More treats to come.  I hope you'll enjoy these for now.  I know my family did...we couldn't stop eating them.  

Makes 12 large brownies

1 box of brownie mix, plus ingredients needed to make brownies (eggs, oil, water, etc)
8-10 honey graham crackers
1/2 cup semi sweet chocolate chips
3/4 of a bag of mini marshmallows

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray and lay the graham crackers along the bottom (you will have to break some in half to make them fit, just make it work any way you can). Prepare the brownie mix according to the box's directions and pour batter over the graham crackers.  Bake until the brownies are just set, 25-30 minutes (check your box for times).  Take brownies out of the oven and set your oven to broil.

Sprinkle the chocolate chips over the brownies, then evenly cover the top with the marshmallows.  Broil for about 30 seconds to a minute until the marshmallows are melted and a little charred.  Don't walk away, this happens very fast!

Remove from the oven and let sit for about 10 minutes.  Cut into squares with a very sharp knife, dipped in water between each cut.  This will prevent the knife from sticking to the marshmallows, because believe me it will.