Snap, Crackle, Pop, and Chocolate!

This recipe is a true “pantry raid.” If you bake regularly, it’s likely you have many ingredients in your baker’s pantry that can be used in this recipe. Depending upon the last-minute guests you’re expecting, use semi-sweet for adults or milk chocolate for kids. Nearly any morsels or bits you have on hand can be stirred into these treats – be creative and raid the pantry!

Chocolate Rice Treats
by Louise

2 cups chocolate chips (semi-sweet or milk)
4 cups rice cereal
1 cup sliced almonds
1 teaspoon canola oil (if using milk chocolate omit this)
1 cup shredded coconut
1 cup craisins
Good Cook Dessert Bar Pan
1 dozen paper muffin cups
Vegetable spray

Pour chocolate chips into a metal bowl large enough to hold all ingredients. Place the bowl over simmering water and melt the chips. (If using semi-sweet chocolate, add 1 teaspoon canola oil.)

Once the chocolate is melted, stir in all the remaining ingredients and combine well with a rubber spatula.

Place the muffin papers into the Good Cook Dessert Bar Pan and spray them lightly. Measure a heaping four-ounce scoop into each muffin paper. Spray the tip of a small offset spatula or back of a teaspoon with vegetable spray and gently press the treats to compress slightly. Chill 30 minutes.