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5
from 1 vote
Salted Chocolate Rice Crispy Cake
Classic Rice Krispie treats topped with creamy ganache and a sprinkle of sea salt.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Chilling Time
30
minutes
mins
Total Time
50
minutes
mins
Servings:
20
squares
Calories:
150
kcal
Author:
Naomi Andres
Equipment
9X13-inch pan
mixing bowls
measuring cups & spoons
Ingredients
¼
cup
salted butter
10
ounces
bag of large marshmallows
2
tsp
vanilla extract
6
cups
crispy rice cereal
¼
cup
heavy cream
1
cup
semisweet chocolate chips
½
tsp
flakey sea salt
Instructions
Grease a 9X13 inch pan with butter.
In a large pot melt butter over low heat, add in marshmallows and mix as they melt together. Add vanilla and stir to combine.
Quickly mix in rice cereal while the mixture is still hot and transfer to greased pan. Press gently into the pan using a buttered spatula.
Add heavy cream to a small saucepan and heat until just under boiling.
Sprinkle chocolate chips into the cream and let stand for 2 minutes. Whisk until fully combined.
Spread ganache over top of the rice crispy cake. Sprinkle Sea Salt on top of the ganache.
Refrigerate or freeze until set. Cut into squares. Enjoy!
Nutrition
Calories:
150
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
10
mg
|
Sodium:
90
mg
|
Potassium:
62
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
119
IU
|
Vitamin C:
0.02
mg
|
Calcium:
9
mg
|
Iron:
1
mg