Coral Blush White Chocolate Rice Krispie Treats

10524727_10152126360267234_8876826161808874370_nI mean, come on, these are so delightful! And I do like to get my trashy american on every now and then just to make my husband happy. He spent his primary school years living in the US and holds a dear place in his heart for american foods like pumpkin pie, cheese whip and all that weird arse “food” those kooks seem to love.

The rice krispie treat isn’t a common kids party treat in Australia… so when I saw this lovely item on a pinterest picture (with no recipe) I was curious but uncertain. However, it was a lovely item for the afternoon tea baby shower I was throwing for my sister so I was determined to make them, and make them yummy!

The internet provides many many recipes for traditional american treats such as these but I found a site that did a side by side comparison of many different methods… and advised on the best. So, make the best I did. Originally of course, there’s no white chocolate coating, and my theme colours were coral and gold so I adapted to suit my needs.

The ones with a generous amount of chocolate where the best 🙂 Perhaps that’s just me…

Ingredients

  • 4 tbsp (56g) butter
  • 5 cups (225g) mini-marshmallows
  • 5 3/4 cups (152g) Rice Bubbles
  • 200g white chocolate (buttons or chopped up into pieces)
  • a few drops of pink colouring, a few drops of yellow colouring
  • 1/4 tsp flavourless canola oil

Gear

  • Saucepan or Thermomix
  • Lamington or slice tray
  • Baking paper
  • Love heart (metal cutter shape)
  • Microwave safe mixing bowl (stovetop method only)

Stovetop Method

  1. Over low, low heat, melt the butter in a pot
  2. Once it’s melted, add the marshmallows
  3. Still with low heat, stir the marshmallows until thoroughly melted and cook another minute
  4. Turn off heat
  5. Stir in cereal
  6. Transfer to buttered pan
  7. Cover with wax paper and press down
  8. Set aside your bubbly goo to cool for 20 minutes
  9. Cut your shapes (it’s a pretty sticky process!)
  10. Add your chocolate to a mixing bowl
  11. Melt it in the microwave for 40 – 60 seconds. Check it frequently and give it a stir each time. You don’t want to nuke it till it’s totally runny – let it be 60% there and then stir, using the residual heat to finish the rest.
  12. Add the oil and mix (this will make your chocolate just a bit more drippy than it otherwise would be so it’s easy to manage, and so that when it hardens it won’t snap off when bitten into, it will be ever so slightly soft). Test the runniness by dipping a spoon in and watching it drip off the spoon, it needs to be a bit drippy 🙂
  13. Add the food colouring till it reaches the colour you are after – the yellow warms and softens the pink so you can reach a lovely coral, if that’s what you want
  14. Drip or dip your rice krispie treats as desired

Thermomix Method

  1. Add the butter to the mixing bowl 10 min/50°C/speed 1/counter-clockwise operation
  2. Once the butter has melted add the marshmallows 5-7min/50°C/speed 1/counter-clockwise operation
  3. Add the rice bubbles
  4. Transfer to buttered pan
  5. Cover with wax paper and press down
  6. Set aside your bubbly goo to cool for 20 minutes
  7. Cut your shapes (it’s a pretty sticky process!)
  8. Clean out the mixing bowl very thoroughly
  9. Add your chocolate 5 seconds/speed 8
  10. To melt it put it on for 5 min/50°C/speed 1
  11. Add the oil and mix for 2 seconds (this will make your chocolate just a bit more drippy than it otherwise would be so it’s easy to manage, and so that when it hardens it won’t snap off when bitten into, it will be ever so slightly soft). Test the runniness by dipping a spoon in and watching it drip off the spoon, it needs to be a bit drippy 🙂
  12. Add the food colouring till it reaches the colour you are after – the yellow warms and softens the pink so you can reach a lovely coral, if that’s what you want
  13. Drip or dip your rice krispie treats as desired
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