Adam, my son-in-law, Facebooked me this recipe for CCK, so he and Bethany made this sweet, simple treat, while I took pictures. This is our variation, but the exact recipe can be found right here.
They tasted great and didn’t heat up the kitchen. Your children can help by pre-measuring the rice crispies and marshmallows into a separate bowls. They can then sprinkle the candies on the final product. This activity can enhance math skills (count the cups of ingredients), fine motor (pouring), cooperation, and life skills. As always, provide careful supervision in the kitchen when you cook.
You need: 6 cups of rice krispies, candy sprinkles, 3 tbsp of butter, 4 cups of miniature mashmallows, 1 package of chocolate chips (or white chocolate chips)
Melt the marshmallows and butter in a large pan.
Pour rice crispies into the marshmallow mixture and stir them.
Once stirred together, pour the mixture into a greased 13 X 9 inch pan.
Press them into the pan. Our treats were very sticky, so if needed, put a little baking spray onto a spatula and use it to press the mixture evenly into the pan.
Once they are cool cut them into squares. We pressed them together a bit so that they would be firm enough for dipping.
Melt the chocolate chips in a microwave or double boiler. I tend to burn chocolate in the microwave so we used my make-shift double boiler. It is a large sauce pan and glass bowl. Melt the chocolate on low heat, stirring frequently. Then dip the bars into the chocolate. So good!
Sprinkle them with the candy sprinkles and refrigerate to firm up the chocolate. At least that is what you have to do if you live in our hot, humid neck of the woods. 🙂
Here you go! You can also use white chocolate.
