57gramsbutter¼ cup or 4 tablespoons, plus more for greasing the dish
125gramsrice krispies5 cups
300gramsmarshmallows10 ounce bag
Chocolate
250millilitresdouble or heavy cream1 cup
40gramswhite sugar½ cup
130gramsunsweetened chocolate1½ cup, white, dark or milk, grated or broken into small pieces.
Decoration
cocoa powderfor dusting
mini candy eyes
Instructions
Grease a 9x9 inch or 23x23 cms) dish and set aside. Pour 125 grams rice krispies into a medium mixing bowl and also set this aside.
Melt 57 grams butter in a medium saucepan on medium low heat.
Add 300 grams marshmallows, stirring frequently till almost melted, then remove from the heat and stir till smooth.
Pour melted marshmallows into the rice krispies and stir till the krispies are well coated.
Pour the mixture into the greased dish. Dampen your hands and press it down gently till it has a smooth surface. Leave on the counter to cool then chill in the fridge for 10 minutes before turning out and slicing.
Chocolate coating
Heat 250 millilitres double or heavy cream and 40 grams white sugar in a small saucepan till almost boing then add the 130 grams unsweetened chocolate or cocoa powder.
Add chocolate and stir till cully combined then remove from the heat and set aside to cool.
Use a fork to dip rice krispie squares into the chocolate, shaking off the excess, then roll in cocoa powder and decorate with mini candy eyes.
Notes
Tip: slice into small squares for a great chocolate to rice krispies ratio.
Storing
Store them in a sealed container with wax paper between the layers and keep in a cool area for up to 5 days.These treats can also be frozen for up to a month. Arrange them in a container with a piece of wax paper between each layer then bring to room temperature before serving.