Recipe compliments of My Kitchen Cafe
3 tablespoons butter
1 (10-ounce) bag marshmallows
1/2 cup white chocolate chips
1/2 teaspoon salt
1/4 teaspoon vanilla extract
5 cups Rice Krispies cereal (or off-brand works fantastic, too)
1 cup dried cherries or cranberries (I used Craisins-dried cranberries)
1/2 cup semisweet chocolate chips, melted
I used an 8 x 8 brownie pan from Williams-Sonoma for this recipe. Line the pan with aluminum foil. Spray the foil with non-stick cooking spray.
Melt the butter in a large pot over low heat. Add marshmallows, white chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
Off heat, stir in rice krispies and cherries or cranberries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula. Let cool completely, about 1 hour.
Melt semisweet chocolate chips in the microwave on low at 30 second intervals until smooth. Pour melted chocolate into a ziplock baggie, pressing chocolate into one corner of the bag. Using scissors, clip a tiny piece off the corner and drizzle chocolate over cooled treats. Allow chocolate to cool, about 45 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.
You can also make: Double Chocolate Caramel Turtle Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chips. Omit the cherries or cranberries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with the rice krispies.
These treats were very easy to make and very delicious! My husband and grandfather wanted to eat the entire pan!