Rice Crispy Treats

Ingredients

 3 cups puffed rice cereal

1 1/2 cups mini marshmallows (or 1 cup mini marshmallows + 1/4 cup marshmallow fluff)

4 tbsp unsalted butter

1 tsp vanilla extract

2 cups white chocolate chips or white chocolate candy melts

1 tbsp coconut oil (optional, for smoother melting)

1/2 cup red, green, and white nonpareils

 

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Instructions

MAKE THE RICE KRISPIE MIXTURE: In a large saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and marshmallow fluff. Stir continuously until everything is melted and smooth. Remove the pan from heat and stir in the vanilla extract. Gently fold in the puffed rice cereal, mixing until the cereal is fully coated. Let it cool for 2 to 3 minutes until warm but safe to handle.

SHAPE THE BALLS: Lightly grease your hands with butter or cooking spray. Roll the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. If the mixture is crumbly, press gently to shape each ball. Place the shaped balls on a parchment-lined baking sheet and let them cool completely.

MELT THE WHITE CHOCOLATE: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 20–30 second intervals, stirring between each round until smooth. If the chocolate is thick, stir in 1 tablespoon of coconut oil to loosen the texture. Let the melted chocolate sit for a minute or two so it slightly thickens for easier coating.

COAT THE BALLS AND ADD SPRINKLES: Dip each rice krispie ball into the melted white chocolate until fully coated. Use a fork to lift and gently tap off excess chocolate. Return the coated balls to the parchment-lined tray and immediately sprinkle with red, green, and white nonpareils before the chocolate sets.

 SET AND SERVE: Allow the coated rice krispie balls to set at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up the process. Once the chocolate is firm, transfer the balls to a serving dish or airtight container. Stack neatly to show off the festive colors.

NOTE-  Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. If stacking, place parchment paper between layers to prevent sticking.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs