Chocolaterainbowkrispiestreats Recipes

Steps:

• Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
• Remove from the heat and add the cocoa powder. Mix inches.
• Add the Rice Krispies and mix well to coat evenly.
• Drop tablespoonfuls of the mixture into paper cases. Chill in the fridge until set.

Steps:

• Thoroughly grease a straight-sided 9-inch square cake pan with butter.
• Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
• Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
• Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
• When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
• Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

Steps:

• Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

Steps:

• Measure out cereal into a huge bowl and set aside.
• Melt margarine and marshmallows together in a large saucepan over low heat, stirring (do not let burn).
• As soon as the mixture has melted together, pour over the cereal and mix well using two large spoons.
• Let the cereal mixture cool down just a few seconds, then stir in 1/2 cup of the mini M&Ms candies, saving the remaining 1/2 cup for later.
• Mix well; some of the M&Ms will melt and the cereal will turn chocolaty.
• Immediately spread this mixture into a 9x13" baking pan that has been greased or sprayed with nonstick baking spray.
• Sprinkle the remaining 1/2 cup M&Ms over the top, pressing if needed to make them stick to the top (using a large sheet of wax paper to press will keep your fingers from getting sticky).
• Allow to cool completely.
• When cool, cut into 12 large pieces (or smaller pieces for more servings).
• Note: regular M&Ms will not melt quickly enough, which is why I recommend the miniature.