How to Make Double Chocolate Covered Rice Crispy Treats- An Easier, Less Messy Technique
Searching the web for chocolate covered rice crispy treats ideas? These recipes are eye-poppingly delicious and the techniques make it easy to cover the treats in the chocolate. What are you making them for? What’s the occasion? Are these party favors, for a get-together, or are you just salivating for chocolate right now? If you answered yes to any of the above then you will find something you like here.
I love double chocolate, don’t you? If so then you will love these chocolate dipped treats covered in mini chocolate chips, drizzled chocolate and chocolate cookie crumbs. And why don’t we trick these treats out? Let’s use all the different chocolates white, milk and dark for our toppings and coatings.
First, we’ll start with a recipe to make the treats so here’s the one I use. I prefer to make mine from scratch rather than use the ones from the stores. That way I can customize the size. If your treats are for a lot of people than you may end up making two batches or more of this recipe.
Rice Crispy Treats Recipe
-6 cups of Crisped Rice cereal
-1/2 Stick Butter or Margarine
-1 Bag of Marshmallows (preferably Small Marshmallows) 10 oz.
1. Spray baking tray or casserole dish with cooking spray. Set aside. Pour crisped cereal into large mixing bowl.
2. Melt the butter in the sauce pan over low heat. Spray wooden spoon with cooking spray.
3. Once butter starts to melt add the marshmallows and stir immediately. Let marshmallows and butter melt completely until liquified.
4. Remove from heat and pour into the bowl filled with cereal. Stir with the spoon or spray your fingers with the cooking spray and mix by hand.
5. Once completely blended pour into the baking tray or dish. Spray fingers with cooking spray and press into cookie sheet to desired thickness. The depth of the tray or casserole dish will determine the depth of your treats. For thicker treats choose a deeper tray or dish.
6. Place in refrigerator to set faster for about 15 minutes. Once chilled and hardened remove from fridge.
7. Remove hardened cereal mixture from tray or dish and set on a large cutting board. With sharp large knife (I prefer a chefs knife) cut out squares. Return each treat to baking tray to prepare for chocolate decorating.
Ok, now for the fun part- decorating! Let’s set up our decorating station first. Here’s what we need:
Rice Crispy Treats Decorating Station
-Decorating Saucer. you place one treat at a time on it, decorate it then place it aside.
-Baking Tray/Cookie Sheet. place finished treats here.
-2-3 Medium Plastic Sauce Bottles and 4-6 Caps. You will fill these with the melted chocolate and these will be the tools to help you decorate the treats in the cleaniest, most efficient. Replacing caps with hardened chocolate in the openings is easier than cleaning them over and over. way I’ve discovered yet. **If you would like to cover your treats with different types of chocolate than at least use one per type and save one extra empy bottle in case you need it.
– 2-3 Wide, Tall Glasses. The sauce bottles go in these. Fill them 1/3 of the way with warm water. Warm water must touch the sides of the bottle to keep the chocolate melted. DO NOT USE HOT WATER or the chocolate could seize (thicken), just warm water.
-Sauce Pot. The glasses and bottles go in here. Fill this 1/3 to 1/2 way with water, place on stove (or portable burner) and warm over a light simmer.
-Bowls for Toppings. one bowl for each topping; mini white chocolate chips, mini dark chocolate chips, mini milk chocolate chips and the crushed cookies.
-Plenty of Clean Towels. Paper or cloth, whichever you prefer. Wipe your hands and good for other clean up.
Melt the Chocolate
Here is an easy way I melt chocolate. Pour one bag of semi-sweet chocolate coating wafers (or whichever kind you are using at the moment) into thick, sealable plastic bag used for freezing. Place in microwave and on 50% power melt for 1 minute. Chocolate will not be completely melted yet. Remove bag and work with fingers to grind the chocolate. Smash as much as possible then return bag to microwave. Melt again on 50% power for 30 seconds. Remove and work the chocolate with your fingers. If still not liquid. Repeat last step for 30 seconds. DO NOT OVERHEAT CHOCOLATE or it will seize. Remove the cap from a bottle and stand it on end on top of the counter or table. Cut one bottom corner of the bag. Squeeze the chocolate out of the bag into the bottom, much like you would squeeze out toothpaste. Replace cap back onto bottle. Set bottle in one of the glasses with warm water then place bottle into the sauce pan with warm water.
Chocolate Covering Technique for Rice Crispy Treats
I. Chocolate Covered with Chocolate Chips. The trick is to apply the chips while the chocolate coating is still wet, then allow them both to set (harden) at room temperature. Dipping can be messy so that’s why I coat the treats using the sauce bottles. It’s much easier. A few steps will make the whole process easy and the treats will look great!
1. Borders. This is not for show just simply to create a “fence” in which to fill the rest of the chocolate coating. Using a sauce bottle and working with one treat at a time. Create a chocolate border around the edges of the top of each treat (we will not coat the sides or bottom) then set aside on the baking tray. Create borders for all treats first before moving to the next step. Place bottle back in glass with warm water. Let chocolate on treats set for a few minutes.
2. Filling. One treat at a time fill each one with melted chocolate using the sauce bottles. I find it easier to start from the “close” to the edges then work towards the center. Do not completely fill. Leave a space in the center. DO NOT LET CHOCOLATE SET, immediately grab the one you are working with by its sides and tap it against the saucer until chocolate fills the empty spaces. Move onto the next step, then return to this step until all the treats are done. Do this one treat at a time. In order to adhere chocolate chips to the treat the chocolate coating must be wet.
3. Chocolate Chips. Grab some chips with your hands and sprinkle onto the wet chocolate, once again, one treat at a time. Mix and match if you would like with the different types of chocolate. Set treat aside on baking tray. Finish all treats. Let chocolate set for several minutes.
II. Crushed Chocolate Cookies. The method for adding the cookie crumbs to your treats will be the same as the previous process for adding chocolate chips. There are a few ways that I crush the cookies. Choose your favorite chocolate cookie sandwich. Remove the cream in the middle and eat it! You won’t it need for decorating though. Place the cookies in sealable plastic bags and crush them with your hands. I prefer to place the bag on a cutting board and lightly smash them with a rubber mallet. You could also use a food processor just don’t blend them too fine to dust, they should be chunky. Pour the crumbs into a topping bowl at your station.
Now just follow the same steps as we did for chocolate chips.
III. Drizzle. Follow the same steps as the previous methods except instead of creating borders and filling with chocolate create zig-zag lines all over the surface of the treats. Then let chocolate set. Use one type of chocolate or mix different ones.
IV. Bonus. Apply all the methods. Have fun. Sprinkle crushed cookies and chocolate chips. Add drizzle to the chips and cookies. Whichever sytle you prefer.