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Triple Chocolate Rice Crispys

Hello there,

So, you remember the Triple Layer Kool-Aid Crispys I did back in May, right? Well, what could possibly be batter then that? I’ll tell you, Triple Chocolate Rice Crsipys, that’s what! Three layers of chocolate rice crispy: dark chocolate, milk chocolate, and white chocolate!

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We start by prepping the pan. Line a 9″x13″ pan with parchment paper, make sure that the parchment hangs over the side. Grease the pan with cooking spray. Set aside.

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In a large dutch oven combine dark chocolate chips, corn syrup, and butter.

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Heat and stir until melted.

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Remove from heat and stir in rice crispys until they are well coated in the chocolate.

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Press into the prepared pan, with buttered hands. Set aside.

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Wash your large dutch oven and start again, only this time with milk chocolate. So, combine milk chocolate chips, corn syrup, and butter in your clean dutch oven.

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Heat and stir until melted and well combined.

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Remove for the heat and stir in the rice crispys.

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Press this mixture on top of the dark chocolate layer on the prepared pan, set aside.

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Wash your dutch oven, yet again. This time combine white chocolate chips, corn syrup, and butter in the dutch oven. But first, wait! Look how cool this butter looks melting, it’s like an octopus or something!

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Stir and heat until everything is melted and well mixed. It is okay if all the white chocolate chips doesn’t want to melt, some brands don’t melt as well as other.

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Remove from the heat and stir in the rice crispys until well coated.

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Press this white chocolate layer on top of the milk chocolate layer in the prepared pan.

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Allow to set for 15 minutes or so.

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Once set, use the parchment paper over hang to help you extract the rice crispys from the pan.

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See the layer?

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Use a bench scraper to cut the rice crispys into 1 inch by 3ish inch pieces.

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Enjoy!!!

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Triple Chocolate Rice Crispys
Author: 
 
Triple Chocolate Rice Crispys: Three layers of chocolaty goodness! Dark chocolate on the bottom, milk chocolate in the middle, and white chocolate on the top. A dream for rice crispy and chocolate lovers alike!
Ingredients
  • For the Dark Chocolate Layer:
  • 2c. dark chocolate chips
  • ½c. light corn syrup
  • 3T. butter
  • 7c. crisp rice cereal
  • For the Milk Chocolate Layer:
  • 2c. milk chocolate chips
  • ½c. light corn syrup
  • 3T. butter
  • 7c. crisp rice cereal
  • For the White Chocolate Layer:
  • 2c. white chocolate chips
  • ½c. light corn syrup
  • 3T. butter
  • 7c. crisp rice cereal
Method
  1. Line a 9"x13" pan with parchment paper, make sure the parchment hangs over the sides. grease with cooking spray.
  2. In a large dutch oven, combine all the dark chocolate layer ingredients, except the rice cereal. Heat and stir until melts and well combined.
  3. Press into the prepared pan. Set aside.
  4. Repeat steps 2 and 3 with the milk chocolate layer, only this time press the milk chocolate layer into the prepared pan on top of the dark chocolate layer.
  5. Repeat steps 2 and 3 again with the white chocolate layer, this time pressing the white chocolate layer onto the top of the milk chocolate layer.
  6. Allow to set about 15 minutes before cutting into pieces about 1 inch by 3¼ inches.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)