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.