Easy Cherry Rice Krispie Treats with Dark Chocolate Drizzle (Print version)
Chewy cherry Rice Krispie treats with a glossy dark chocolate drizzle, made with marshmallows, butter, cherry gelatin, and crisp rice cereal.
# Ingredients:
For the cherry treats
01 -
6 tablespoons (85 g) unsalted butter, plus more for the pan
02 -
16 oz (450 g) mini marshmallows
03 -
1 1/2 tablespoons cherry gelatin powder, regular not sugar-free
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine salt
06 -
6 cups (160 g) crisp rice cereal
For the drizzle
07 -
5 oz (140 g) dark chocolate melting wafers or chopped dark chocolate
08 -
1 teaspoon coconut oil or neutral oil, optional
09 -
2 tablespoons sprinkles, optional
# Instructions:
01 -
Line a 9x13 inch pan with parchment, leaving overhang on two sides. Lightly grease the parchment and the sides of the pan.
02 -
Melt the butter in a large pot over low heat. Add the mini marshmallows and stir often until smooth and fully melted, about 4-5 minutes.
03 -
Remove the pot from the heat. Stir in the cherry gelatin powder, vanilla, and salt until the mixture is evenly pink with no dry streaks.
04 -
Add the crisp rice cereal and fold with a greased spatula until the cereal is evenly coated. Work gently so the cereal stays light.
05 -
Transfer the mixture to the prepared pan. Use greased hands or parchment to press it into an even layer without compacting it hard.
06 -
Melt the dark chocolate in 20 second microwave bursts, stirring after each burst. Stir in oil if needed, then drizzle over the treats. Add sprinkles while the chocolate is wet if using.
07 -
Let the treats stand at room temperature for 45-60 minutes, until the chocolate is firm. Lift out with the parchment and cut into 16 squares.
# Good to know:
01 -
Use regular cherry gelatin powder for the best color and texture.
02 -
For thicker bars, use a 9 inch square pan and allow extra setting time.
03 -
Best eaten within 3 days at room temperature.