Chocolate-Covered Rice Krispie Cookies
For a special, but easy, dessert, try Chocolate-Covered Rice Krispie Cookies. These beauties are filled with toasted Rice Krispies that are mixed with a brown sugar-molasses caramel, shaped into rounds and then dipped in chocolate. They are luscious and rich, just like a good dessert should be!
If you’re looking for chocolate, crunch and decadence all in one bite, this is the treat for you!
To begin making these cookies, lightly toast the rice Krispies in the oven for about 10 minutes and then set aside to cool.
Melt butter in a saucepan and add the corn syrup, condensed milk and molasses and boil until a candy thermometer reaches 235°F. Pour immediately over the toasted rice Krispies and add the vanilla and salt. Fold the caramel into the cereal until the cereal is completely coated.
Scoop rounds of cereal onto a parchment-lined cookie sheet and then place a round cookie cutter over and flatten the scoop of cereal into a disk. Then repeat with the other scoops. Let these cool and harden.
Melt the chocolate in the microwave. If you’re using milk and dark chocolate, melt them in separate bowls.
Dip the disks, one at a time, into the melted chocolate, wiping off excess chocolate as necessary. Return them to the sheet pan to let stand until the chocolate is fully set.
These delicious treats are ready for eating or sharing (if you really want to…I’m guessing you don’t).
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Chocolate-Covered Rice Krispie Cookies
Makes: 18 cookies
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 5 cups rice Krispies cereal
- 1/4 cup unsalted butter, cubed
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup sweetened condensed milk
- 1 tsp unsulphured molasses
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 12 ounces milk chocolate chips (or dark chocolate or a combination)
Instructions
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
On prepared pan, spread cereal. Bake until lightly golden brown, about 10 minutes, stirring every 3 minutes. Let cool completely on pan. Transfer cooled cereal to a large bowl.
In a large saucepan, melt butter over medium heat. Add brown sugar; cook, stirring occasionally, until melted, 3 to 4 minutes. Add corn syrup, condensed milk, and molasses. Bring to a gentle boil, stirring occasionally, and cook, stirring occasionally, until a candy thermometer registers 235°F. Remove from heat, and immediately pour over toasted cereal. Add vanilla and salt; fold until cereal is evenly coated.
Line a rimmed baking sheet with parchment paper. Using a 3-tablespoon spring-loaded scoop, scoop cereal mixture, and place 1 inch apart on prepared baking sheet. Place a 2¾-inch round cutter around a scoop, and gently press into a disk; repeat with remaining scoops. (This helps with uniformity.) Let cool completely, about 20 minutes.
Melt chocolate chips in microwave for 30 seconds. Stir and repeat until melted and smooth.
Using a gloved hand or tongs, dip disks, one at a time, into melted chocolate, coating completely and wiping off excess as needed. Return to sheet pan, and let stand until chocolate is fully set, about 1 hour. Store in an airtight container for up to 1 week.
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