Cherry Rice Krispie Treats That Taste Like a Chocolate-Covered Cherry — in 20 Minutes Flat
Cherry rice krispie treats with dark chocolate frosting that taste like a chocolate-covered cherry and take just 20 minutes of hands-on time — save this recipe for your next Valentine's Day celebration or spring party.
Equipment
- Large saucepan
- 13x9 baking dish
- Covered container
- Spatula or wooden spoon
- Butter or cooking spray
Ingredients
- 6 Tbsp unsalted butter
- 16 oz mini marshmallows 1 package
- 1 ½ Tbsp cherry gelatin powder (JELL-O, not sugar free)
- 6 cups Rice Krispies cereal
- 10 oz Ghirardelli dark chocolate melting wafers melted
- Sprinkles optional
Instructions
- Grease your 13x9 baking dish with butter or cooking spray. Set it aside so it's ready when you need it.
- Melt the 6 tablespoons unsalted butter and the entire 16-ounce bag of mini marshmallows together in a large saucepan over low heat. Stir constantly with a spatula or wooden spoon until the marshmallows are completely melted and the mixture is smooth and glossy. Low heat is key here — high heat can scorch the marshmallows and make the mixture grainy.
- Add the 1½ tablespoons of cherry gelatin powder to the warm marshmallow mixture. Stir it in thoroughly until the powder is fully dissolved and the color is even throughout. You should see a uniform pink with no white streaks. If the gelatin isn't dissolving fully, the mixture might not be hot enough — give it another minute on low heat while stirring.
- Fold in the 6 cups of Rice Krispies cereal. Use a gentle folding motion — don't stir too aggressively or you'll crush the cereal into tiny pieces. You want the marshmallow mixture to coat each piece evenly without breaking them down.
- Press the mixture into your greased 13x9 baking dish. Use a buttered spatula or buttered hands to press it down evenly. If you want THICKER treats, use a 9-inch square pan instead — the same amount of mixture will fill it deeper. I lightly butter my hands and press gently — firm enough to hold together, but not so hard that the bars become dense.
- Frost the treats with the melted dark chocolate. Pour the 10 ounces of melted Ghirardelli dark chocolate wafers over the top and spread it evenly with a spatula. If you're using sprinkles, add them now while the chocolate is still wet.
- Allow the treats to set at room temperature for about one hour. The chocolate should firm up completely — it'll go from glossy to matte and feel firm to the touch. If your kitchen is warm, you can pop the pan in the fridge for 20-30 minutes instead.
- Cut into squares and enjoy. I like to trim the edges first for clean-looking bars, but that's totally optional. Store any leftovers in a covered container at room temperature.