Rich chocolate and healthy oats make these choco-crisps a special kind of crispy rice cookie, perfect for holiday indulgence.
I am a chocoholic.
There. I’ve said it.
And I’m not going to do anything about it . . . except feed my addiction every chance I get.
So now let’s get down to business and talk about how a chocoholic can get a quick and easy chocolate fix – one that will satisfy the craving better than raiding the bag of baking chocolate chips will.
I’m sure most of you have made the standard Rice Krispie squares. They are a beloved favourite and have pleased children and adults alike since ‘forever’, right?
But what if you add a handful of oats for texture, cocoa for that serious addiction, chocolate chips for bursts of flavour, drizzle ’em with chocolate (to up the chocolate ante), cut them in cookie shapes, call them Choco-Crisps, and arrange them on a fancy platter? Now they’re something totally different and all dressed up for fancy occasions.
I think I’m going to be loving these on our holiday cookie platter. They are chewy and crispy at the same time, and definitely chocolatey enough to satisfy any chocoholics on your guest list.
And I can think of a few people who’d love a little plate of these as a holiday gift.
Can’t talk anymore – gotta go feed my chocolate addiction again!
* * * * *
Kitchen Frau Notes: To make these cookies gluten-free, make sure you use gluten free oats, and gluten free crispy rice cereal. To make them dairy-free, use a dairy free margarine, butter substitute, or coconut oil instead of the butter and use dairy-free chocolate chips.
If you don’t have a sharp-edged round cookie cutter, the lid of the cooking oil spray can is a good substitute. Or if you are in a hurry, just cut the sheet of cookie mixture into 2½ inch squares and you won’t have any waste.
However, if you set out a little plate of the scraps from cutting your cookie circles and leave them on the counter, I’m sure the cookie elves will sneak in and make them disappear within a day, just like they do in our house.
- 5 cups (1.25litres) crispy rice cereal (gluten free if necessary – check ingredients label)
- 1 cup (100gms) quick oats (small flaked) (gluten free if necessary)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup (60gms) salted butter
- 40 regular marshmallows (280gms)
- 1 teaspoon vanilla
- 1 cup (160gms) chocolate chips, divided
Grease a rimmed 10 x 15 inch (26 x 38 cm) cookie sheet with cooking oil spray or butter.
Measure crispy rice cereal and quick oats into a large bowl. Sprinkle with cocoa powder and toss until the cocoa powder is evenly distributed and any lumps are broken up. Set aside.
Divide chocolate chips in half. Have ½ cup of them set beside the bowl of cereal and oats.
Place butter into a heavy bottomed saucepan and melt over medium-low heat. Add the marshmallows and cook, stirring constantly, until the marshmallows are melted and smooth. Remove from heat and stir in the vanilla.
Pour the hot mixture over the cereal mixture and toss quickly with a wooden spoon or spatula to partially mix everything.
Working quickly before it sets, sprinkle over the half cup of chocolate chips and mix everything together. If you add the chocolate chips right at the beginning, the heat of the marshmallow mixture will melt them too much.
Dump the mixture onto the greased pan and try to scrape as much out of the bowl as you can, but the mixture will be very sticky. (You may have to pass the bowl over to waiting volunteers to scrape and nibble out the stubbornly stuck bits.)
Grease the palms of your hands with butter or give them a squirt of cooking oil spray. Using your greased hands, pat and press the mixture evenly into the pan.
Place the remaining half cup chocolate chips into a small plastic bag and microwave for 30 seconds to 1 minute on high, until they are just melted. Alternately, warm the chips in a small pot on the stove until melted, then put into a plastic bag.
Cut off one corner of the bag to make a tiny hole. Squeeze the melted chocolate through this hole and drizzle it all over the cookie sheet in crosshatches, or swirls.
Let sit until cool and hardened, at least 1 hour. Refrigerating it will speed up the setting time.
Once it is completely set, you can cut the pan into 24 squares or circles, to make 24 irresistible chocolate rice krispie cookies.
The best way to cut the circles (once it is firm) is to slide a spatula under the cookie mass in the cookie sheet and loosen the whole piece from the pan.
Lift the cookie mass out onto a large cutting surface. Then it is easy to cut the circles out, making sure to place them touching each other so you get the full amount out without too many scraps. Use a sharp-edged 2½ inch (6cm) cookie cutter (or lid from the cooking oil spray can). You will have to press down firmly and wiggle the cookie cutter back and forth a bit, to get nice neat circles.
If you cut circles, note that the cookie scraps are practically calorie-free (but don’t take my word for that).
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