I made these on an impulse, and while it’s a good recipe, I think I could make these even better. I love the combo of crispy rice, chocolate (I used bittersweet and fancy milk chocolate chips), and cherries. The sliced almonds aren’t that noticeable, and I think using almond extract instead of vanilla would be nice.
These must be meant to be served cold, because it relies on chilling for the clumps to hold together. It was a pretty messy job trying to get these to form any type of shape. I added more rice krispies – probably close to a cup – because it seemed like a lot of extra chocolate. I added a little salted butter to the mix because it seemed to be missing something.
Next time, I would definitely add marshmallows and melt them, because these treats need something to hold them together. And maybe more butter, haha. I like the idea of making them candy-sized, but there is nothing holding them together besides the cooled chocolate. And the chocolate melts quickly, making eating them pretty messy unless you eat fast!
- 1 cup semisweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
- 3/4 cup dried cherries
- 1/3 cup slivered almonds
- 1/2 teaspoon vanilla
Cover a large baking sheet with wax paper.
Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.