Photo courtesy of Louanne’s Kitchen
See original recipe from Chef John Stevenson
Type: Snack | Serves: 4 | Prep Time: 0:05 | Total Time: 0:15
Ingredients
1 cup crisped rice cereal
4 oz semi sweet chocolate squares
2 tbsp butter
1/2 cup miniature marshmallow
Directions
- Crush the crisped rice cereal in a food processor or with a rolling pin into coarse crumbs.
- While your doing this melt your butter and marshmallows in a small pot or the microwave under low heat to assure neither the butter nor marshmallows burn.
- Mix the crisped rice cereal with the melted marshmallow butter in a bowl.
- Roll the mixture into little truffled balls. Let cool for 5 minutes. If the krispie truffles are warm, the chocolate will not adhere as well.
- Melt the chocolate in a pan under low heat by double boiling. Double boiling is accomplished by bringing a small pot of water to a simmer and placing a metal or glass bowl containing the chocolate. Let the steam warm the bowl which in turn melts the chocolate.
- Remove each chocolated truffle using a fork and place on cookie rack with wax paper underneath to catch the dripping chocolate, if any.
- Krispie truffles can be served immediately, stored on the counter for a few days or stored in the freezer until your favorite holiday.
