For years I had forgotten about Rice Krispie Treats, thinking of them as kid stuff, when a neighbor brought a batch to a block party—I went wild! Rice Krispie Treats are officially one of my danger foods now—don’t leave me in a room with them. Ever.

Over the past few years I have amassed quite a collection of Rice Krispie Treat recipes, each one better than the last. First, it was Peanut Butter Rice Krispie Treats, then came Toasted Coconut Rice Krispie Treats, and Salted Brown Butter Rice Krispie Treats. Now, these are my current favorite, Chocolate-Chocolate Cherry Rice Krispie Treats. I have also tried some recipes that bombed—Butterscotch Rice Krispie Treats, Chocolate Rice Krispie Treats, and a Coffee Rice Krispie Treat—bleah.

In spite of the name of my current fave, there isn’t much chocolate in these treats, but! There is some white chocolate mixed in with the marshmallows, and some semi-sweet chocolate drizzled on the top.  These chocolates work very well with the exciting flavor of the dried cherries, mmmm!

The original recipe for these Treats was from a 2009 Cooks Country magazine, but it only made enough for an 8×8″ pan—where’s the fun in that?! I upped the quantities to use an entire 1 lb. bag of miniature marshmallows so the mixture would fit into the traditional Rice Krispie Treat pan—the faithful 9×13″ glass pan 🙂

Chocolate-Chocolate Cherry Rice Krispie Treats

INGREDIENTS

• 4 tablespoons of butter
• 1 16oz. bag of mini marshmallows—the white ones, of course 🙂
• ¾ cup white chocolate chips
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 7½  cups Rice Krispies cereal
• 1½ cups dried sour cherries, coarsely chopped
• ½ cup semisweet chocolate chips, melted

DIRECTIONS

1. Prepare a 9×13″ pan by buttering, spraying with Pam or lining with foil, whichever method you are most comfortable with—I spray with Pam.
2. Melt butter in a large pot over low heat, then add marshmallows, white chocolate chips, and salt.  Cook, stirring constantly, until entire mixture is melted and smooth, about 8 minutes.
3. Stir in vanilla, then remove from heat.
4. Off heat, stir in Rice Krispies and cherries, and make sure all the cereal is evenly coated with the marshmallow mixture—this will take some stirring.
5. When mixture is fully combined and there are no dry pockets of cereal, pour into prepared pan.  With greased paper—I tend to use the paper off the butter—or a greased spatula, press on the mixture to even out the top and to eliminate all air pockets.
6. Melt semi-sweet chocolate chips in the microwave on low at 30 second intervals until smooth, then pour melted chocolate into a Ziploc bag—preferably a freezer strength Ziploc.
7. Move the chocolate into one corner of the bag, and using scissors, clip a tiny piece off the corner and drizzle chocolate over the Rice Krispie Treats in the pan.
8. Allow chocolate to cool and harden before cutting treats into serving pieces and serving—if you’re in a hurry, put the treats in the refrigerator before slicing.

Thanks for stopping by my kitchen today!