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.
Chocolate Cranberry Rice Crispy Squares Recipe
We've been serving these chocolate cranberry rice crispy squares at family events for over 50 years (ok, we used raisins instead). Yum!
- Cook Time:15m
- Total Time:1h 15m
- Yield: 20-40 squares (8 x 8 square pan)
Ingredients
- 1 stick butter (1/4 pound)
- 2 ounces unsweetened chocolate (2 Bakers squares or 6 tablespoon chocolate chips)
- 1 ounce semisweet chocolate (1 Bakers square or 3 tablespoons chocolate chips)
- 1 regular package marshmallows 250g (about 36)
- 2 1/2 cups rice crispy cereal
- 3/4 cup dried cranberries (or raisins)
- 3/4 cup toasted chopped nuts (walnuts, almonds or pecans)
- 1 tablespoon vanilla extract
- a couple of drops almond extract (optional)
Instructions
- MAKE THE RICE CRISPY SQUARES: In a medium-large saucepan, melt the butter and chocolates over low heat. Add marshmallows and stir until melted. Remove from heat. Add rice crispies, nuts, cranberries (or raisins), vanilla and almond extract (if using). Stir to coat with the chocolate-marshmallow mixture. Fold into an 8 x 8 square pan lined with parchment paper (or foil). Pat down to even it out (use wet hands). Refrigerate for 45 minutes to an hour. Remove from pan and cut into 20-40 squares. May be frozen.
Recipe can be doubled using a 9 x 13 inch pan.
kathy says
December 16, 2016 at 7:37 pmA twist on a classic!