Menu Monday

Black and White Rice Krispie Treats

Ingredients:
4 tbsp. butter, divided
1 ½ oz. dark chocolate, finely chopped
1 tbsp. cocoa powder
4 cups mini marshmallows (or 40 regular marshmallows), divided
6 ½ cups Rice Krispies, divided
½ cup mini chocolate chips
1 tsp. vanilla extract

Directions:
Line 18-22 muffin tins with paper liners. In a large, microwave-safe mixing bowl, melt 2 tablespoons butter, dark chocolate and cocoa powder. Stir frequently to incorporate cocoa and prevent scorching. Add 2 cups mini marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 ¼ cups Rice Krispies and stir to combine, making sure chocolate covers the whole batch. Stir in mini chocolate chips and divide the mixture evenly among prepared muffin tins, filling each half way up. Press down to create a level top.In a large microwave-safe mixing bowl, melt 2 tablespoons butter and remaining mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining Rice Krispies, and stir to coat cereal completely. Divide evenly among chocolate-filled muffin tins, filling each the rest of the way to the top.

Chill in the refrigerator 15 minutes or let sit at room temperature until set before serving. Peel off cupcake liners and serve! Store in an airtight container at room temperature.



I don't know what it is about Rice Krispie treats that make them so appealing to me! Maybe it's the simplicity of the recipe or that they remind me of my childhood. But I tell you what, if you sat me at a table FULL of delectable desserts and a plate of rice krispie treats, I'd likely start with one of these yummy, chewy, crunchy, and oh so fun treats! We made these for Friday's playgroup and I rushed out the door without taking a picture of the final product. They really turned out nicely with chocolaty bottoms and white tops.

Perfect for a Halloween play date.

Recipe from Baking Bites