Ingredients
The following ingredients have 8 Servings
- 12 ounces white chocolate chips
- 4 tbsp. vegetable oil, (divided)
- 2 cups Rice Krispies®
- 2 cups mini marshmallows
- sprinkles (optional)
Instruction
- In heavy 2-quart saucepan, melt white chocolate chips and oil over low heat, stirring constantly.
- Remove from heat. Stir in Rice Krispies® cereal and spread out on a parchment lined baking sheet. (I spread mine over a fondant impression mat that gave the back of the chocolate a design; more details below)
- Place in freezer (be sure it is level) for 5 minutes.
- In the mean-time and in a clean pan, melt other bag of white chocolate chips and oil over low heat, stirring constantly.
- Remove from heat and allow to cool slightly.
- Take chocolate crispy pan from freezer and poor room temperature white chocolate over top, spreading out with an offset spatula.
- Immediately cover with marshmallows and sprinkles. (sprinkles and any other candy optional)
- Refrigerate until hard. Break into bite-size pieces.
- Store in airtight container in refrigerator.