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Chocolate Crispy Rice Treats

Source of Recipe

Donna Rollison


Recipe Introduction

Original Recipe By Catherine @ www.albioncooks.blogspot.com Adapted by Donna Rollison

List of Ingredients

1/2 lb of gf/cf dark chocolate cut in small peices or
gf/cf chocolate chips

1 1/2 cups gf/cf crispy rice cereal


Recipe

Melt the chocolate chips by setting a glass bowl at the top of a saucepan filled with a little water.

(The water shouldn't touch the bottom of the bowl).

Heat the water and place the chocolate into the glass bowl.

Stir as the chocolate as it melts.

Place your crispy rice cereal in a mixing bowl.

When the chocolate is completely melted, pour it over the crispy rice cereal and stir until all the crispies are well-coated.

Allow the mixture to cool.

Place mini paper cups into mini muffin tin.

Using two spoons, carefully spoon the mixture into the paper cups (makes 24).

Once the mixture is distributed, go back and press down on the top of the treats with the back of the spoon to compress them a little and ensure they hold together well.

Cover with a piece of parchment paper and put the entire tray in the fridge until set (at least 1 hour).

Catherine's Notes: These aren't rice krispies held together with a dash of weak chocolate. These are more melted chocolate with rice krispies. They are super rich, so they are mini-sized. A great party item and a sweet homemade gift for your favorite chocolate lover!

BL's Notes: Speaking of melting chocolate. Alton Brown was talking about using melting chocolate to make moon pies yesterday with the homemade marshmallows he made. He suggested lining a pan with a standard household electric heating pad and them placing the glass or metal bowl of chocolate onto it. He said the chocolate should be heated to between 94 - 97 degrees so that the point at which the fats blend optimally is reached without moving into the higher heats which cause the bonds between the fats to break down and separate, thus allowing the chocolate to be liquid enough for dipping without causing white deposits to form as the chocolate cools. This method also allows use to melt chocolate without needing to add extra emulsifiers.

Once the chocolate reaches the optimal temperature, turn off the heating pad. It will stay warm long enough for your to complete the recipe. I think this method would work for the recipe Donna posted too(Chocolate Crispy Rice Treats) and also makes the operation less dangerous.

BL