Chocolate-Covered Rice Krispie Nuggets with Sea Salt
Perfectly bite-sized, these little chocolate rice krispie treats veer into something a little more delightfully candy-like with the smaller size. The chocolate covering keeps the rice krispie nuggets soft and moist on the inside - just the way kids love them!
Course: Dessert and Sweet Stuff
Keyword: chocolate covered rice krispie
15oz.marshmallows(regular-sized or minis)
8-12ouncesbittersweet or dark chocolate(melted)
5cupsRice Krispies cereal
Flossy salt or coarsely ground sea salt
Heat a large, deep skillet over medium heat, and add the butter. When half of the butter is melted, add the marshmallows. Stir the marshmallows until they’re entirely melted. Be patient with this process--if the marshmallow starts to get toasted, lower the heat--everything should stay completely white with no browning or toasting.
While this is happening, you can set up a double-boiler with the chocolate. Stir until melted. When the marshmallow mixture is smooth, add the cereal. Stir quickly and thoroughly to combine. Turn out onto a piece of wax paper or parchment paper. With wet hands, shape the rice krispie treats into a rectangle, about ¾-1” thick.
With a wet knife, cut the rice krispie treats into small rectangles or squares--about 2x2” is good nugget size!
Lay out the nuggets on a cooling rack. Take your melted chocolate and, using a fork, lower each nugget into the chocolate. Turn to coat, and then pick up with the fork, tapping the fork against the side of the bowl to get rid of excess chocolate. Transfer back to the baking rack, and sprinkle with sea salt.