Making Rice Krispie Treats with Two Layers of Chocolate: A Mess-Free Method

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Are you looking for creative chocolate-coated rice crispy treat recipes online? These recipes are out-of-this-world tasty, yet the methods for coating the delights in chocolate are simple. For what purpose are you creating them? Why are we celebrating this? Do you want to eat all these chocolates simultaneously, or are they party favors for an upcoming event? You’d probably enjoy this place if you said “yes” to any of those questions.

Do you share my enthusiasm for double chocolate? If so, you’ll go nuts for these chocolate-covered delights with tiny chocolate chips, chocolate drizzle, and chocolate cookie crumbs. And why not try to con some of these goodies? Let’s utilize white, milk, and dark chocolates like any other coating or garnish.

To begin, I’ll provide the recipe I use to whip up these sweets. When I need one, I’d make one myself rather than buy one. That way, I can make it the exact size I need. Depending on how many people you need to treat, you may need to double or triple this recipe.

How to Make Rice Krispie Treats

Ingredients

minus six bowls of Crisped Rice

1/4 Cup of Solid Shortening

-1 Bag of Marshmallows (Mini Marshmallows are preferred). 10 oz.

Directions

Prepare a baking sheet or casserole dish by spraying it with cooking spray. Place aside. Crisped cereal should be poured into a huge bowl.

Second, butter should be melted in a saucepan over low heat. The cooking spray was sprayed onto the wooden spoon.

Immediately after the butter melts, add the marshmallows and swirl to combine. Melt the marshmallows and butter together until they are fully liquid.

Then, remove the heat and pour it over your cereal in the bowl. Mix using a spoon or grease your fingers with cooking spray and stir.

5. pour it into the baking dish once everything is mixed well. To get the proper thickness, spray your fingers with cooking spray and press them onto the cookie sheet. The depth of your tray or casserole dish will set the height of your sweets. A tray or plate with more depth is preferable for thicker treats.

Six, chill for 15 minutes to hasten the setting. When it has cooled and firm, take it out of the fridge.

After the cereal mixture has been set, please remove it from the dish or tray and place it on a giant cutting board. Cut squares with a large, sharp knife (I like to use a chef’s knife for this). Put the finished treats back on the baking sheet to harden the chocolate.

Let’s get to the exciting part, shall we? Let’s get the decorating table ready to go. What we’re going to need is:

Station for Decorating Rice Krispie Treats

Saucer for adornment. It’s used to display sweets before being set aside.

Put finished goods on the baking sheet/tray.

Caps for two or three medium-sized plastic sauce bottles. These are the best tools for quickly and neatly filling the molds with molten chocolate and decorating the goodies. It’s less of a hassle to keep replacing the caps that have hardened chocolate in the apertures rather than constantly cleaning them. The method that I haven’t found **yet. Use one bottle for each kind of chocolate you plan to use, and keep an empty bottle on hand in case you run out.

+2 or +3 tall, wide frames. These are for storing bottled sauces. Pour warm water into them until they are a third full. The chocolate in the bottle will stay melted if warm water touches the sides of the container. If you use hot water, the chocolate may thicken and become unusable.

In a Sauce Pan. Put your wine and beer bottles in here. Please put it on a low heat setting on your stove (or a portable burner) and fill it halfway to two-thirds with water.

Serving Bowls for Additions. There should be a separate bowl for each type of topping: crushed cookies, mini white chocolate chips, mini dark chocolate chips, and small milk chocolate chips.

Plenty of Fresh Towels Available. You can use paper if you like, or cloth if not. Useful for more than just wiping hands.

Chocolate, please melt.

Here’s a simple method I use to melt chocolate. A thick, sealable plastic bag used for freezing should be filled with one bag of semisweet chocolate-coating wafers (or the kind you’re currently using). Melt for 1 minute at 50% power in the microwave. There is still time for the chocolate to solidify. Put the bag away and use your fingers to break up the chocolate. Then, return the bag to the microwave and smash it to bits. Repeat the melting process at 50% power for 30 seconds. Take the chocolate out and knead it with your fingertips. Suppose it’s still not fluid. For the next 30 seconds, repeat the same procedure. Overheating chocolate will cause it to seize. Take off the top of the bottle and set it on end on a flat surface like a table or counter. Remove one of the bag’s bottom corners. Like toothpaste, the chocolate should be squeezed out of the bag and into the bottom. Put the bottle’s cap back on. Put the bottle into one of the warm water-filled glasses, and then put that glass into the saucepan.

Rice Krispie Treats with a Chocolate Coating

First, a bar of chocolate enrobed in chocolate chips. The secret is to sprinkle the chips on top of the wet chocolate coating and let everything firm at room temperature. I avoid the mess of dipping by coating the snacks directly from the sauce bottles. It’s a piece of cake. Following these simple instructions, you’ll have delicious snacks in no time.

One is geographical boundaries. This is done to make a “fence” to pour the remaining chocolate coating. Working with a single goodie at a time and a sauce bottle. Set the treats on the baking sheet after forming a chocolate rim around the top (we won’t coat the sides or bottom). Before moving on to the next phase, you must create borders for all treats. Return the bottle to the glass and fill it with hot water. Wait a few minutes to dig into goodies coated in chocolate.

2 – Stuffing. Slowly drizzle melted chocolate from the sauce bottles into each treat. When working on a problem, I find it easiest to begin “close” to the edges and then move inward. Don’t go crazy and load it up. Make sure there’s a void in the middle. Hold the one you’re working on by the sides and tap it against the saucer until the empty spots are filled with chocolate. DO NOT ALLOW THE CHOCOLATE TO SET. Once you’ve finished one batch of goodies, come back to this step and repeat. Start with just one candy. The chocolate coating needs to be moist so that the chocolate chips will stick to the treat.

Chips, chocolate. Pick up a handful of chips and manually sprinkle them onto the molten chocolate, one treat at a time. You can combine the different kinds of chocolate any way you like. Place treats on a baking sheet and set aside. Eat up all of the candy. Wait several minutes to touch up the chocolate.

II. Chocolate-flavored cookie crumbs. Cookies can be ground up and used to your sweets in the same way that chocolate chips were. I use several methods to reduce the cookies to crumbs. Pick from your preferred chocolate-filled cookie sandwich. Take out the center cream and enjoy! However, you won’t need it to adorn your home. Crush the biscuits by hand in plastic bags before sealing them. I like to put the bag on a chopping board and use a rubber mallet to break them gently. You may also use a food processor, but be careful not to make them powdery. Distribute the crumbs to a toppings basin.

Just repeat what we did with the chocolate chips.

III. A light rain. Create zigzag lines all over the surface of the sweets instead of borders and filling with chocolate using the same procedures described above. The chocolate must then chill. You can use just one kind of chocolate or a variety.

As a Bonus. Use all approaches. Laugh it up! Toss in some cookie crumbs and mini chocolate chips. Combine the chips and cookies with the drizzle. Any way you like it.

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