My grandmother (Jenna’s great grandmother) made chocolate rice crispy squares for every holiday since I was a little girl. My mother, my two sisters and I followed the tradition, meaning they continue to show up at one or two family events every year. For the holidays, I tweak them to become Chocolate Cranberry Rice Crispy Squares. The only change from the original is the cranberries. Our original recipe uses raisins.
These no-bake treats only take 10-15 minutes to make, then about 45 minutes to chill. They freeze perfectly so you can make them a month or two ahead, freeze them in a ziploc bag, then serve them as needed. You can also melt the chocolate, butter and marshmallows for 2-3 minutes in the microwave instead of on the stove top if you prefer.
I admit I haven’t made these in a while and forgot how yummy they are. The old rice crispy squares we all grew up on – butter, marshmallows and rice crispies – certainly had their hay day. But I think – and I know I am biased – these are way better. Loaded with chocolate, nuts and sweet-tangy cranberries (or raisins), they have lots of depth and flavour. Rich, chewy, chocolate-y (but not too sweet), textured deliciousness.
Recipe can be doubled using a 9 x 13 inch pan.