Even after making two big batches of Chocolate Peppermint Oreo Treats, I had gobs of marshmallow creme leftover, both Fluff and Ricemellow. Feeling uninspired, I simply made some s’mores for an after-dinner treat. Spread some marshmallow creme on a graham cracker, melt some dark chocolate, spread that on the other graham cracker, mush the two together and freeze for 10 minutes. Yes, they are sooo good chilled, just so you know. Anyway, this became our nightly dessert ritual for about a week, until sadly, I ran out of graham crackers. Not wanting to continue this sugar fest by investing in another box of grahams, I decided to go back to basics.
I still had some rather large dark chocolate bars on hand (when your local store is blowing out 1 lb bars of Callebaut chocolate for $.50 a piece, you stock up!), so I stayed with the choco-mallow theme and made some simple fudgie crispy treats. I known, nothing fancy, but when you have a chocolate craving, and want something the size of a chocolate bar (not simply a little square) without causing too much damage to your waistline, these will do the trick. Just a warning though, they may be ugly, but they are rather addictive!
Easy Fudge Crispies
This recipe is optionally Vegan, Dairy-Free, Egg-free, Gluten-Free, Soy-Free, and Nut-Free, depending on the ingredients you choose. Both the marshmallow creme and vegan ricemellow cream work quite well. The latter produces slightly softer results, which I actually preferred.
- 2 Ounces Dark or Semi-Sweet Chocolate
- 1 to 2 Teaspoons Coconut Oil (pretty sure I used 2 teaspoons for best results)
- 6 Tablespoons Marshmallow Creme, Fluff, or Vegan Ricemellow Creme
- 1-1/2 Cups Crispy Rice Cereal (I used gluten-free brown rice crispies)
Melt the chocolate in a small to medium bowl – I did this in the microwave. I heated it for 1 minute and stirred it vigorously. If there are any big chunks left, return it to the microwave for 15 seconds, and stir again.
Stir in the coconut oil and marshmallow creme / fluff until smooth. Add the cereal, and gently stir to combine. Plop equal amounts into 6 muffin cups (I used silicone ones, and didn’t need to grease them). Press the mixture into the cups – I use a little piece of saran wrap over my fingers as I press down to keep them from sticking. If using the ricemellow creme, you may find that the mixture is much stickier. I put them in the fridge for 5 minutes, pulled them out and then pressed them in to combat this issue.
Place the crispy treats in the freezer for 15 minutes. Pop them out and enjoy! Keep in mind, these will get very, tooth-breaking firm if stored in the freezer for more than the 15 minutes. Move them to the fridge for prolonged storage.
Options: Add in some vanilla extract, peppermint extract, chili powder, ginger, chopped dried fruit, nuts, or cinnamon to customize your own Fudge Crispies.
Yields 3 treat-like snacks (2 crispies each)
Filed Under: Alisa's Recipes