Rice Krispie Treats with Chocolate Chips and Ganache are an interesting twist on a classic favorite. I mean who doesn’t like a Rice Krispie treat? We probably all grew up eating them and know how to make them. They are sweet and crunchy with an undertone of butter. You can color them, shape them, and put sprinkles on them. The question is, can you make them into something you would serve as an adult when you are entertaining? You bet!
I thought the addition of chocolate would really enhance the basic Rice Krispie Treat recipe and it did. I doubled up on it by first stirring mini chocolate chips into the treats and then covering them in chocolate ganache. This alone would have been enough but then I sprinkled flaky sea salt over the ganache. This really put them over the top.
Sweet, salty, buttery and crunchy. Rice Krispie Treats for grown-ups!
Rice Krispie Treats with Chocolate Chips and Ganache
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Ingredients
- BARS:
- 3 tablespoons butter
- 1 - 10 ounce package marshmallows or mini marshmallows
- 6 cups Rice Krispies cereal
- I cup mini chocolate chips, cold or frozen
- flaky sea salt
- GANACHE:
- 8 ounces semi sweet chocolate squares
- ½ cup heavy cream
Instructions
BARS:
Melt the butter over low heat in a large saucepan. Add the marshmallows and stir until they are completely melted. Stir in the Rice Krispies.
Let this mixture cool for 5 minutes. Stir in the mini chocolate chips that you have either frozen or refrigerated. This process is important as the chips will melt if added to the mixture while still hot.
Spray a 9 x 13 inch pan with cooking spray. Press the mixture into the pan. Place wax paper over the top of the mixture and roll a small rolling pin or glass back and forth over the wax paper so you have an evenly flat surface.
GANACHE:
Pour the cream into a small saucepan and add the chocolate squares. Heat over low heat. Stir until they are melted and combined.
Using a rubber spatula spread the ganache evenly over the top of the bar mixture in the pan while it is still hot and easy to spread. Sprinkle with the flaky sea salt.
Let the bars sit for an hour or until the ganache is fully set. Cut into bars.
