Homemade Candied Rice Krispie Treats

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Who says these are for kids?  I love them to give as gifts to friends and neighbors, and serve them as treats for my holiday table. Okay, I’ve been known to enjoy a few in my day. I love the texture of soft and chewy and the chocolate and slight crunch makes them even better!  

 

 

Homemade Candied Rice Krispie Treats

 

6 cups rice cereal

1 stick melted butter

10 oz bag marshmallows (not the mini’s)

1 teaspoon vanilla extract

12 oz "COLD" M&Ms (about 1 ½ cups)

 

Put your M&M's in the freezer for about an hour before making this recipe. It will keep them from melting when you pour in the hot marshmallow mixture.

 

Pour your cereal in a very large bowl.  Set aside.

 

Melt the butter and marshmallows in a large saucepan over low heat until smooth. Add in vanilla. Remove from heat and allow to cool for about 5 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour marshmallow mixture over rice cereal stir to combine. Remove M&M's from freezer and stir them in very gently! They will have a tendency to melt. Mixture will be sticky. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place a double layer of parchment paper in a 9 x 13 rimmed pan and then spray paper with nonstick spray. Next, spray the back of a rubber or silicon spatula with cooking spray. Press the cereal mixture into the lined pan with the back of the spatula. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Allow to completely cool and firm up for about 15-20 minutes before cutting.

NOTES:

Fresh marshmallows are important! They taste and melt better than stale and dry marshmallows sitting in your pantry for a while. Don't use old marshmallows!

Melting the marshmallows over low heat is key to preventing burning.

A large mixing bowl will make it easier to combine the marshmallow mixture with the cereal and prevent making a mess.

You can chill the M&Ms in the freezer for 30 minutes before folding them into the cereal mixture to prevent the chocolate candy from melting.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

My Christmas Bark

 

 

 

 

 

 

 

 

 

 

 

 

 

I've made so much bark in my lifetime I could probably make it with my eyes closed.  I mean how easy can it get?  And how creative can you be?  I make different kinds… I might use nuts and dried fruit.  I might use different candies.  This time I used just some Christmas sprinkles and it turned out so pretty.  Break it up and pack it in containers for perfect Christmas Gifts!  I like to use Ghiardeli or Lindt Chocolate bars or a mixture of both.

 

 

 

 

 

 

 

 

 

 

 

My Christmas Bark

 1 - 4 oz bar of dark chocolate

1-    4 oz milk chocolate

1- 4 oz white chocolate

Crushed candy canes

Various Christmas colored Sprinkles

Line a 9 x 13-inch rimmed baking sheet with parchment paper and lay down the chocolate bars side by side. out across it.

 

 

 

 

 

 

 

 

 

 

 

 

Put the baking sheet in the oven to melt for about 5 minutes. Remove from the oven.  Again, you can use any kind of chocolate bars. I favor Lindt and Ghirardelli.

 

Using a skewer swirl the chocolate throughout the pan. You can swirl a little or a lot. Create your own design. 

 

 

 

 

 

 

 

 

 

 

 

 

Next, add your favorite toppings to decorate.  In this bark, I used some crushed candy canes and some various sprinkles.

 

 

 

 

 

 

 

 

 

 

 

 

Put the serving tray in the freezer to firm up. This will take anywhere from 30 minutes to an hour depending on how thick the chocolate was. Just ensure it’s solid before you break it up. Once set, break the bark into pieces.

 

 

 

 

 

 

 

 

 

 

 

 

Several variations of this recipe can be made depending on the toppings you choose. Again, be as creative as you want. You can use marshmallows, peanuts, chocolate chips and make Rocky Road Bark.  I like to make white chocolate bark and add dried cranberries and pistachios!  YUM.

 Notes

Some ovens will only go as low as 200 degrees. If this is the lowest temperature on yours check the chocolate every 2 – 3 minutes because it will melt very quickly.  I usually put the chocolate in the oven for five minutes and then turn the oven off.

 

 

 

 

 

 

 

 

 

 

 

 

 

Because the chocolate in this recipe is not tempered the bark must be kept in the fridge. Once you’ve boxed up your gifts be sure to keep them in the fridge before they’re given away. And also let your gift recipient know to keep their gift box chilled

 

Photography is the property of and copyrighted to Welcome Home.