|Mangalore : Chocolate Rice Crispies|
Chocolate Rice Crispies
Mangalore August 27:
This is a recipe which has been passed over by my MIL. In my hubbys side this dish is a big hit. I used to wonder whats the magic. When I sampled the taste was DECADENT! A must if you are a chocolate addict.
Recipe Source: My MIL
Serves: 10-18 servings
1 large box of rice crispies
4 large slabs (20 oz each) Hershey’s milk chocolate
3 packets (16 oz – 8 mini packets in each) Twix chocolate
4 sticks of unsalted butter
1 medium packet of walnuts
Melt 2 sticks of butter in a deep non-stick utensil. Chop twix chocolates and add to the melted butter. Stir the twix sauce until it is smooth. Remove the left-over twix biscuit pieces from the utensil and keep them aside.
Take a large bowl filled with rice crispies (no specific quantity) and mix all the twix sauce to it until the rice crispies are fully coated. Put the coated rice crispies in a deep baking tray (or any other tray) and nicely set the crispies so that they are evenly spread across the entire tray.
In the same non-stick utensil, melt 2 more sticks of butter. Chop the hershey’s milk chocolates and add to the melted butter. Stir the sauce until it is thick and smooth.
Pour the hershey’s sauce on the coated rice crispies and evenly spread across entire tray. Chop walnuts in a blender and sprinkle on top of the hershey’s sauce. Cover the tray and set it aside for 6-7 hours at room temperature. Serve block sized pieces and enjoy!
Tip: Since we wanted only regular chocolate flavour, we did two layers of Twix Chocolate Rice crispies and garnished with chopped walnut.
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