These Chocolate-Covered Crisp Rice Cookies are as simple as they are delicious and are sure to serve up a healthy dose of nostalgia. A childhood favorite of our editor-in-chief, Brian Hart Hoffman, these soft, chewy cookies are full of nutty, sweet caramel and toasted crisp rice cereal, all of which is then covered by a fudgy layer of melted milk chocolate. These crisp rice cookies are truly out of this world!
- 5 cups (150 grams) crisp rice cereal
- ¼ cup (57 grams) unsalted butter, cubed
- ½ cup (110 grams) firmly packed dark brown sugar
- ½ cup (170 grams) light corn syrup
- ½ cup (120 grams) sweetened condensed milk
- 1 teaspoon (7 grams) unsulphured molasses
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
- 6 ounces (170 grams) milk chocolate melting wafers*, melted according to package directions
- Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
- On prepared pan, spread cereal.
- Bake until lightly golden brown, about 10 minutes, stirring every 3 minutes. Let cool completely on pan. Transfer cooled cereal to a large bowl.
- In a large saucepan, melt butter over medium heat. Add brown sugar; cook, stirring occasionally, until melted, 3 to 4 minutes. Add corn syrup, condensed milk, and molasses. Bring to a gentle boil, stirring occasionally, and cook, stirring occasionally, until a candy thermometer registers 235°F (112°C). Remove from heat, and immediately pour over toasted cereal. Add vanilla and salt; fold until cereal is evenly coated.
- Line a rimmed baking sheet with parchment paper. Using a 3-tablespoon spring-loaded scoop, scoop cereal mixture (about 30 grams each), and place 1 inch apart on prepared baking sheet. Place a 2¾-inch round cutter around a scoop, and gently press into a disk; repeat with remaining scoops. (This helps with uniformity; see Note.) Let cool completely, about 20 minutes.
- Using a gloved hand, dip disks, one at a time, into melted chocolate, coating completely and wiping off excess as needed. Return to pan, and let stand until chocolate is fully set, about 1 hour. Store in an airtight container for up to 1 week.
Note: For the most classic shape, make sure to gently press on the edges of the disks after shaping with a cutter so they’re slightly rounded.