Easy Fudge Krispies Recipe
Seriously, guys, if you’re looking for something ridiculously easy and seriously satisfying, you HAVE to try these Easy Fudge Krispies Recipe. They are, like, the ultimate no-bake treat. Think fudgy, chocolatey goodness with that satisfying crunch from the Rice Krispies. It’s basically happiness in a square, and I’m not even kidding.
My husband, bless his heart, is a HUGE sweets guy. He’s got that sweet tooth gene cranked up to eleven! Anyway, one time, I made a batch of these while he was “working” (aka, napping on the couch). When he woke up, he found the pan and proceeded to eat, like, half of it in one sitting. He looked at me with chocolate all over his face and said, “This is the best thing you’ve ever made!” And that’s when I knew – these Easy Fudge Krispies Recipe were a keeper. My kids love them, too – perfect for an after school treat!
Why You’ll Love This Easy Fudge Krispies Recipe
Okay, let’s be real – there are a million dessert recipes out there. So why these?
- They’re SO easy: We’re talking, like, 15 minutes easy. Perfect for when you need a quick sugar fix and don’t want to turn on the oven.
- Fudge, need I say more? Seriously, the fudgy factor is off the charts.
- That crunch! The Rice Krispies give it that perfect little bit of texture that keeps you coming back for more. It is the perfect contrast of smooth and crunchy in my opinion
- Kids AND adults love them: It’s a win-win! My kids inhale them, and I don’t feel (too) guilty about sneaking a few myself.
How to Make It
Alright, so here’s the deal. You basically melt a bunch of chocolate and butter together (yes, it’s as good as it sounds). I usually do this in a big saucepan on low heat, but sometimes I’m impatient and microwave it in bursts, stirring like crazy between each burst so it doesn’t burn. Watch it like a hawk, okay? Nobody likes burnt chocolate.
Once that’s all smooth and melty, you stir in some powdered sugar and a splash of vanilla extract – don’t skip the vanilla! It adds that little something extra that makes them taste amazing.
Then comes the best part: you dump in the Rice Krispies and stir until everything’s coated in chocolatey goodness. Make sure you get all the cereal – no one wants a naked Rice Krispie!
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Finally, you press it all into a pan (I usually use an 8×8 inch square pan, but honestly, whatever you have on hand will work). Let it set in the fridge for a bit, and BAM! Fudge Krispies magic.
Ingredient Notes
Here’s where we get down to brass tacks. A little secret? Ingredient quality MATTERS.
- Semi-Sweet Chocolate Chips: Okay, so I usually use semi-sweet because I like that balance of sweet and slightly bitter, but you can totally use milk chocolate if you’re feeling extra sweet. Or even dark chocolate if you’re feeling fancy! Just don’t use the really cheap chocolate chips – they don’t melt as nicely.
- Butter: Real butter, people! Don’t even think about margarine. Trust me on this one. Unsalted is best, but if all you have is salted, just skip adding any extra salt to the recipe.
- Powdered Sugar: This is what gives it that smooth, fudgy texture. Don’t try to substitute granulated sugar – it won’t work! (I learned that the hard way one time… disaster.)
- Vanilla Extract: This is a MUST. Don’t even think about skipping it. It just adds that little bit of warmth and depth that makes them taste incredible. Get the real stuff, not the imitation.
- Rice Krispies Cereal: Obviously! But here’s a tip: use fresh Rice Krispies. Stale Rice Krispies will make your treats a little soggy, and nobody wants that.
Recipe Steps:
- Melt chocolate chips and butter together until smooth.
- Stir in powdered sugar and vanilla extract until well combined.
- Add Rice Krispies cereal and mix until fully coated.
- Press mixture into a prepared pan.
- Refrigerate until set.
- Cut into squares and serve.
What to Serve It With
Honestly? Nothing. These are perfect on their own. But if you’re feeling extra, you could serve them with a scoop of vanilla ice cream or a glass of cold milk. Or just eat them straight from the pan while standing in front of the fridge. No judgment here.
Tips & Mistakes
- Don’t overcook the chocolate! Burnt chocolate is sad chocolate.
- Make sure the Rice Krispies are evenly coated. Nobody wants a bite of just plain cereal.
- Press the mixture firmly into the pan. This will help them hold their shape.
- Be patient! Let them set in the fridge for long enough so they are easy to cut. I tried to cut them early once and it wasn’t pretty
Storage Tips
Okay, so if you actually manage to not eat all of these in one sitting (I salute you!), you can store them in an airtight container at room temperature for a few days. Or, you can keep them in the fridge – they’ll be a little firmer, but still delicious. And yes, I have been known to eat them cold for breakfast. Don’t judge me!
Variations and Substitutions
- Marshmallows: Throw in some mini marshmallows for an extra gooey treat!
- Peanut Butter: Add a spoonful (or three) of peanut butter to the melted chocolate for a peanut butter fudge version. I love this one.
- Nuts: Sprinkle some chopped nuts on top before they set for a little extra crunch. Walnuts, pecans, peanuts… whatever you like!
- Pretzels: Mix in some crushed pretzels for a salty-sweet twist.
- Different Cereal: I once tried using cocoa krispies… it was a little too much chocolate even for me.
Frequently Asked Questions
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Easy Fudge Krispies Recipe
Ingredients
Main Ingredients
- 1.5 cups granulated sugar
- 0.25 cups unsalted butter cut into cubes
- 0.5 cups evaporated milk
- 2 cups miniature marshmallows
- 1.5 cups semisweet chocolate chips
- 3 cups crispy rice cereal
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a medium saucepan, combine the granulated sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Once boiling, add the miniature marshmallows and chocolate chips. Stir until melted and smooth.
- Remove from heat and add the vanilla extract and salt. Mix well.
- Fold in the crispy rice cereal until evenly coated.
- Pour the mixture into a greased 9x13 inch pan and gently press to spread evenly. Let cool before cutting into squares.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
