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Chocolate Rice Crispy Treats (made with Puffed Rice)

“Tcho-co-late!” I don’t think I’ll ever let my nephew, who is just two-and-a-half years old right now, forget that after learning to call out to his parents, it was chocolate that he learned to identify next. Of course, in a food-crazy household like ours, this is a welcome sign. The little darling loves anything ‘meetha’ (sweet), but it’s the tiniest bite of chocolate that makes him do cartwheels and splits _a la _Ranbir Kapoor in ‘badtameez dil’. Being the designated dessert-maker at home, I can’t deny chocolate’s mesmerising power to dial up the drool-worthy quotient of almost any dessert it’s added to.

One look at these rice crispy treats will show you exactly what I mean. This is a simple ‘no-bake’ treat that has two main ingredients – puffed white rice or what we call ‘muri’ in India, and marshmallows! There’s a bit of butter and salt to help it all come together too, but it’s the wicked addition of melted chocolate that just elevates the flavour and texture of these rice crispy treats.

Warm, melted butter helps melt the marshmallows and the puffed rice is quickly added to get coated in this mixture. Keeping the ingredients and pan lined up and ready is really important to this recipe. You’ll need to move quickly as you transfer the sticky puffed rice mixture to a slightly greased, parchment-lined baking pan. I’ve found that the spatula fails me here, it’s just far more fool proof to transfer the mixture by hand. If you manage to dampen your hands with water before you do this, you’ll find yourself going through the entire batch swiftly, without getting any of it stuck to your hands. Just watch the temperature though, because the melted marshmallows can be deceptively hot as you drown and toss the rice cereal in it. Once that’s out of the way, it just needs a bit of resting time to cool. And then melted chocolate does its thing!

I’m usually eager to bite into what I’ve made right after I’m done snapping up pictures, but this time, I couldn’t even get myself to get a tiny bite before I’d packed some up for the chocoholic toddler in the family. And the little darling, I’m happy to report, loved them at first sight.

Before I dive into the recipe, I have a few pictures to share with you of some stunning chocolate creations from the _Indian National Chocolate Master ’14 _selection. These (left to right) are the first, second and third place winners. Stunning, right?

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Chocolate Rice Crispy Treats (made with Puffed Rice)
“Tcho-co-late!” I don't think I'll ever let my nephew, who is just two-and-a-half years old right now, forget that after learning to call out to his parents, it was chocolate that he learned to identify next. Of course, in a food-crazy household like ours, this is a welcome sign. The little darling
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Line a 9”x9” square baking pan with parchment paper grease it slightly.
  2. In a large pot, melt the butter take the pot off the heat to quickly add the marshmallows to melt them in the heat of the melted butter. You could heat the pot slightly to help with the melting of the marshmallows, but be careful to not burn or cook the marshmallows.
  3. Ensure the pan is off the heat stir in the puffed rice and salt. (See post for details)
  4. Waste no time spread the mixture into the prepared baking pan. Use slightly dampened hands to press the mixture into an even, smooth layer. Let it cool.
  5. Use a double boiler or the microwave (in short bursts of medium heat) to melt the chocolate. Allow the chocolate to cool only slightly and pour it on the cooled rice crispy. The chocolate will ‘set’ as it cools, in 10 minutes or so. Cut into squares to serve.
Recipe Notes

Makes 9- 3”x3” squares.

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