Chocolate

Gluten Free Vanilla Pudding Cookies

Gluten Free Baked Apple Fritters

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Gluten Free Cookies

Cuisine: American

Serves: 24 cookies

Ingredients

½ Cup Margarine
¼ Cup White Sugar
¼ Cup Brown Sugar
½ Cup of Instant Vanilla Pudding Mix
1 Egg
1 Cup Rice Flour
¼ Cup Potato Starch
1 Tsp Baking Soda
¾ Cup Chocolate Chunks

Instructions

Pre heat oven to 350 F. In a large bowl mix the margarine with the white sugar and brown sugar. Then stir in the Pudding Mix. Add the egg, then mix well. Stir in the rice flour, potato starch and baking soda. Then stir in the chocolate chunks.
Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet. Bake for 10 -12 minutes.

Chocolate Dipped Marshmallow Pops

March 19, 2018 by officially gluten free Leave a Comment

Chocolate Dipped Marshmallow Pops

My Family and I had so much fun making these Chocolate Dipped Marshmallow Pops for Easter. Not only are they Super Cute and Customizable but they’re so Delicious. My Son lit up with excitement as he Tasted the First Bite. They’re sooooo Good!!! he yelled. I definitely agree, they’re Amazing.

They’re really easy to make and only take a few ingredients. All you have to do is melt down the Marshmallows and mix in the Powdered Sugar. Knead the mixture for a few minutes until its smooth and no longer sticky. Then Roll it out using a little extra Powdered Sugar.

Use a Cookie Cutter to Cut Out the Shapes. Rinsing the cookie cutter in hot water after every 2nd or 3rd Cut, helps to keep the shapes from sticking to it. Place the shapes onto a tray or plate and place in the freezer for 20 minutes.

Using a Double Broiler or Microwave, Melt the Chocolate and or Chocolate Coating. Adding a tsp or two of Coconut Oil or Vegetable Shortening to help it harden. Dip and Decorate the Marshmallow Shapes with the Melted Chocolate Coating. Then Place in the freezer for a few minutes or until set.

Chocolate Dipped Marshmallow Pops

These delicious Gluten Free Chocolate Dipped Marshmallow Pops are the Perfect Easter Treat to Make with the Kids. My son loved getting to decorate them and of course, he loved eating them even more. I’d be lying if said he was the only one that Loved them. They’re definitely my favourite treat too. I love how customizable they are. You can make any shape or flavour, for any occasion.

I didn’t add any colouring or flavouring to this recipe but I did use some when I made these Marshmallow Peppermint Patties. They’re incredibly Soft and Chewy, with just a hint of mint.

There are so many other flavour combinations I’m excited to try. I think the first one will be Rootbeer Flavoured and after that will be Liquorice or Banana. I already have a cookie cutter for every occasion so making these delicious Chocolate Dipped Marshmallow Pops again, is definitely in our future. I can already picture the cute Christmas and Halloween Marshmallow Treats we’ll make.

Chocolate Dipped Marshmallow Pops

Ingredients

1 Tbsp Butter

25 Large Marshmallows

1 1/4 Cups Powdered Sugar

3 Cups Chocolate Coating

Directions

1. Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.

2. Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.

3. Remove from heat and stir in 1/2 of a cup of the Powdered sugar. Quickly stir until combined then scrape onto 1/2 cup powdered sugar spread onto the counter.

4. Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.

5. Melt the chocolate in a double broiler or in the microwave.

6. Roll out the marshmallow mixture on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 – 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes. The return to the freezer for a few more minutes.

7. Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

Tip: To make a homemade Chocolate Coating use 3 Cups Chocolate + 2 Tsp Coconut Oil.

This Recipe Makes 20 Chocolate Dipped Marshmallow Pops.

If you liked this recipe for Chocolate Dipped Marshmallow Pops, Then you may also like these recipes for:

Baked Apple Pie Rice Paper Rolls

Gluten Free Blueberry Cheesecake Tarts

Gluten Free Perogies

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This is the Cookie Cutters I used for this Chocolate Dipped Marshmallow Pops Recipe.

I found them and the Coloured Chocolate Coating at Michael’s.

Chocolate Dipped Marshmallow Pops

Gluten Free Unicorn Chips with Rainbow Dip

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Easter Treats

Cuisine: Gluten Free

Serves: 20 Marshmallow Pops

Ingredients

1 Tbsp Butter
25 Large Marshmallows
1¼ Cups Powdered Sugar
3 Cups Chocolate Coating

Instructions

Melt the butter in a large pot over low heat. Use a spatula and coat the sides of the pot with the butter.
Add the marshmallows to the pot and stir periodically until they start to melt. Once they have almost all melted, stir until smooth.
Remove from heat and stir in ½ of a cup of the Powdered sugar. Quickly stir until combined then scrape onto ½ cup powdered sugar spread onto the counter.
Knead the mixture, mixing in the last 1/4 cup of powdered sugar, for a few minutes or until it is smooth and no longer sticky.
Melt the chocolate in a double broiler.
Roll out on a powdered sugar covered counter. Use a cookie cutter to cut out the shapes. Place the shapes onto a tray or plate and place in the freezer for 10 - 15 minutes. Use a small amount of the melted chocolate or coating to fasten the sticks to the shapes.
Dip the shapes into the chocolate, making sure to completely cover them. Scrape off the extra chocolate from the bottom and transfer on to a parchment paper lined baking sheet. Then put them into the refrigerator for 15 – 20 minutes.

White Chocolate Cashew Crunch

February 17, 2018 by officially gluten free Leave a Comment

White Chocolate Cashew Crunch

If you Love White Chocolate as much as I do, then you’ll Love this Incredibly easy White Chocolate Cashew Crunch Recipe. It Combines 4 of my all time favourites, Creamy White Chocolate, Crunchy Corn Chips, Salty Cashew Pieces and Sweet Skor Toffee Bits. It’s the Perfect Mix of Sweet and Salty and it’s Gluten Free.

The Best Part about this Recipe is that it’s so Quick to Make. It can be Thrown together with Minimal Effort and can even be made with a Microwave. I used Salty Corn Chips to add the Crunch but if you’d like to use something Sweet instead of Salty, you could try using Chex Cereal instead.

White Chocolate and Cashew is an amazing combination but did you know that White Chocolate also goes well with Pistachio? Try the amazing combination in this Gluten Free White Chocolate Pistachio Cookie recipe.

White Chocolate Cashew Crunch

Ingredients

2 Cups White Chocolate

1 Cups Corn Chips

1/2 Cup Cashew

1/4 Cup Skor Toffee Bits

Directions

1. Melt the white chocolate in a double broiler or in the microwave.

2. Crunch up the corn chips and cashews.

3. In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.

4. Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.

5. Place in refrigerator for 20 minutes, then break into pieces.

If you liked this recipe for Gluten Free White Chocolate Cashew Crunch, you may also like these recipes for:

Gluten Free Perogies

Everything Mashed Potato Flatbread

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White Chocolate Cashew Crunch

Gluten Free Baked Apple Fritters

Prep time

5 mins

Total time

5 mins

Author: Lyndsay Baker

Recipe type: Desserts

Ingredients

2 Cups White Chocolate Chips
1 Cups Corn Chips
½ Cup Cashew
¼ Cup Toffee Bits

Instructions

Melt the white chocolate in a double broiler or in the microwave.
Crunch up the corn chips and cashews.
In a large Bowl, mix the chips and cashews with the melted chocolate. Add the toffee and mix until well combined.
Spread the White Chocolate Cashew Crunch mixture onto a parchment paper lined baking sheet.
Place in refrigerator for 20 minutes, then break into pieces

Two Bite Cherry Brownies

February 10, 2018 by officially gluten free Leave a Comment

Gluten Free Two Bite Cherry Brownies

Two Bite Cherry Brownies

My family loved having these Rich, Chocolatey Gluten Free Two Bite Cherry Brownies as a treat to celebrate Valentine’s Day. They’re incredibly soft and are reminiscent of Black Forrest Cake which happens to be my all time favourite Cake. They’re the perfect for treat for Brightening Someones Day.

The best part about this recipe is it’s so Quick and Easy to Make. All you need is a Mini Muffin Pan, Brownie Batter and 24 Cherries. I used frozen Cherries because they’re out of season at the moment and I already had a bag of them in the freezer. I found the frozen ones worked well and are also much cheaper than fresh ones. The best part is they’re already pitted. If using fresh Cherries instead, you have to pit them first which can be a bit messier and more time consuming.

This recipe for Two Bite Cherry Brownies can also be made as a Flourless Brownie. This makes them more of fudge like texture. I added a Half of a Cup of Rice Flour to make them a little bit Firmer and Cake like. If you like you could switch the Rice Flour for Potato, Corn or Tapioca Starch.

If you’re looking for another Easy and Delicious Gluten Free Dessert, try this Gluten Free Baked Apple Fritter Recipe. You won’t believe how easy the recipe is. It uses a simple sweetened Gluten Free Tea Biscuit Dough and Canned Apple Pie Filling. The recipe can be thrown together in half an hour.

Gluten Free Two Bite Cherry Brownies

Ingredients

1/2 Cup Butter

3/4 Cup Semi Sweet Chocolate Chips (Divided)

2 Eggs

3/4 Cup Sugar

1/2 Cup Rice Flour

1/4 Cup Cocoa Powder

24 Pitted Cherries (Fresh or Frozen)

Directions

1. Pre Heat oven to 350 F.

2. In a small pot over medium heat, melt the butter and 1/2 cup of the chocolate chips. Stir until well blended.

3. In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.

4.Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.

5. Bake for approximately 20 minutes or until firm.

6. Melt the remaining 1/4 cup of chocolate and drizzle over the Cherry Brownies.

This recipe makes 24 Gluten Free Two Bite Cherry Brownies.

If you liked this recipe for Gluten Free Two Bite Cherry Brownies, you may also like these recipes for:

Gluten Free Butter Tarts

Gluten Free Unicorn Chips with Rainbow Dip

Everything Mashed Potato Flatbread

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Gluten Free Two Bite Cherry Brownies

Two Bite Cherry Brownies

Gluten Free Peanut Butter Cookies

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Chocolate Dessert

Serves: 24 mini brownies

Ingredients

½ Cup Butter
¾ Cup Semi Sweet Chocolate Chips (Divided)
2 Eggs
¾ Cup Sugar
½ Cup Rice Flour
¼ Cup Cocoa Powder
24 Pitted Cherries (Fresh or Frozen)

Instructions

Pre Heat oven to 350 F.
In a small pot over medium heat, melt the butter and ½ cup of the chocolate chips. Stir until well blended.
In a separate large bowl mix the eggs and sugar together. Then stir it into the butter and chocolate mixture. Mix until well combined. Then add the rice flour and cocoa powder.
Spoon into a greased mini muffin tin. Press 1 cherry into each of the mini brownies.
Bake for approximately 20 minutes or until firm.
Melt the remaining ¼ cup of chocolate and drizzle over the Cherry Brownies.

Gluten Free Banana Marble Muffins

May 18, 2016 by officially gluten free 2 Comments

Gluten Free Banana Marble Muffins

These Gluten Free Banana Marble Muffins are a Family Favorite. I never thought Banana Muffins could get any better until I tried these Banana Marble Muffins. They’re made with Half Chocolate Banana and Half Plain Banana muffin batter and of course they’re Gluten Free. This easy recipe makes 12 muffins but if you like your muffins to be extra large, just fill 9 of the muffin cups instead of 12.

My family absolutely loves Bananas, so we usually have an abundance of them at our house. They get over ripe so quickly and I don’t like trowing them away, so instead I put them in the freezer until I’m ready to make these incredible muffins or our other favorite Gluten Free Banana Bread. Lucky for us it’s usually at least once a week. I hope you enjoy them as much as my family does.

Ingredients

3 Ripe Bananas

3/4 Cup White Sugar

1 Egg

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch or (Tapioca or Potato Starch)

1 Tsp Baking Soda

1 Tsp Baking Powder

3/4 Cup of Chocolate Chips

Directions

1. Preheat oven to 375 F.

2. Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder.

3. Melt the chocolate chips in the microwave for 1 minute, then at 10 second intervals after that, stiring in between.

4. In a separate bowl mix half of the muffin batter with the melted chocolate. Mix until well combined.

5. Spoon the batter into a paper lined or greased muffin tin, 1 tbsp of plan muffin batter, then 1 tbsp of chocolate and so on until full to the top.

6. Bake for 20 minutes.

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Gluten Free Banana Marble Muffins

Gluten Free Gingerbread Cookies

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Muffins

Serves: 12 Muffins

Ingredients

3 Ripe Bananas
¾ Cup White Sugar
1 Egg
⅓ Cup Melted Butter
1½ Cups Rice Flour
¼ Cup Corn Starch or (Tapioca or Potato Starch)
1 Tsp Baking Soda
1 Tsp Baking Powder
¾ Cup of Chocolate Chips

Instructions

Preheat oven to 375 F.
Mix the bananas, sugar, eggs and butter. Then stir in the rice flour, corn starch, baking soda and baking powder.
Melt the chocolate chips in the microwave for 1 minute, then at 10 second intervals after that, stiring in between
In a separate bowl mix half of the muffin batter with the melted chocolate. Mix until well combined.
Spoon the batter into a paper lined or greased muffin tin, 1 tbsp of plan muffin batter, then 1 tbsp of chocolate and so on until full to the top.
Bake for 20 minutes.

White Chocolate Candy Cane Macaroons

December 2, 2015 by officially gluten free 19 Comments

White Chocolate Candy Cane Macaroons

It’s Christmas Cookie Season and I’m really excited to share these Gluten Free White Chocolate Candy Cane Macaroons with you. They’re my new favorite Christmas Cookie and they only take 5 ingredients to make. They’re a deliciously chewy Coconut Macaroon Dipped in White Chocolate, then dipped in Crushed Candy Canes.

To make these delicious White Chocolate Candy Cane Macaroons, you use a large mixing bowl to mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold it into the coconut mixture. Spoon 1 inch balls onto a lightly greased or parchment paper lined cookie sheet. Bake for 15 -17 minutes. Then, melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper. Put the finished macaroons into the fridge for 20 minutes.

White Chocolate Candy Cane Macaroons

The White Chocolate and Candy Cane go perfectly together, making an already tasty Cookie even more irresistible. They’re really easy to make and have no flour of any kind. I decided to make these macaroons in a smaller batch. Most Macaroon recipes make 4 or 5 dozen, which I felt was to many. I ended up with 30 Macaroons. If you need more than that you could easily double the recipe. I hope you enjoy them as much as my family did.

Love Christmas Cookies? You might want to check out these Easy to make Gluten Free Gingerbread Cookies. They’re so fun to make and decorate with the family.

Ingredients

3/4 Cup Sweetened Condensed Milk

3 3/4 Cups Shredded Coconut

1 Egg White

2 Cups White Chocolate

8 Candy Canes (crushed)

Directions

1. Pre heat oven to 325 F.

2. In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.

3. Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.

4. Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.

5. Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.

6. Put the finished macaroons into the fridge for 20 minutes.

This recipe makes 30 Gluten Free White Chocolate Candy Cane Macaroons.

Merry Christmas xo

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White Chocolate Candy Cane Macaroons

Gluten Free White Chocolate Pistachio Cookies

Prep time

15 mins

Cook time

17 mins

Total time

32 mins

Author: Lyndsay

Recipe type: Christmas Cookies

Serves: 30 cookies

Ingredients

¾ Cup Sweetened Condensed Milk
3¾ Cups Shredded Coconut
1 Egg White
2 Cups White Chocolate
8 Candy Canes (crushed)

Instructions

Pre heat oven to 325 F.
In a large bowl, mix the coconut and sweetened condensed milk. In a separate bowl whip the egg white until stiff, then fold into the coconut mixture.
Spoon 1 inch balls onto a lightly greased or parchment paper lined Cookie sheet. Bake for 15 -17 minutes.
Melt the White Chocolate in a double boiler. You can also melt it in the microwave for 30 sec at a time, stiring in between.
Dip the bottoms of the baked macaroons into the white chocolate. Then dip them into the crushed candy cane. Place back onto parchment paper.
Put the finished macaroons into the fridge for 20 minutes.

Orange Jello and White Chocolate Cookies

October 21, 2015 by officially gluten free 2 Comments

Orange Jello and White Chocolate Cookies

Orange Jello and White Chocolate Cookies

I wanted to make some Orange Cookies for my son for Halloween. I’m kind Pumpkined out, so I thought these Orange Jello and White Chocolate Cookies would do the job just fine. They turned out perfect, with Incredible Flavour and just a titch of Orange Color. They’re a delicious change from regular chocolate chip cookies.

With so much Orange Flavour and Creamy White Chocolate, they remind me of a Creamsicle. They’re so tasty and easy to make. They have me wondering which Jello flavour I should try next. Maybe Strawberry, Lemon or Cherry.

Ingredients

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1 Package Orange Jello Powder

1 Egg

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup White Chocolate Chips or Chunks

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar. Then stir in the jello powder.

3. Add the egg, mix well.

4. Stir in the rice flour, corn starch and baking soda. Then stir in the chocolate chips.

5. Using a spoon make 1 inch balls and place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for approximately 10 -12 minutes.

If you liked this recipe for Gluten Free Orange Jello and White Chocolate Cookies, you may also like these recipes for:

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Double Chocolate Zucchini Bread

August 25, 2015 by officially gluten free 1 Comment

Double Chocolate Zucchini Bread

It’s Zucchini season and my garden is overflowing with them. This Gluten Free Double Chocolate Zucchini Bread is a delicious way to use them up. If you don’t have a garden, I’m sure you know someone who has more than know what to do with. I usually make Zucchini Chocolate Chip Muffins with them but I decided to go with something a little different this time and I’m so glad I did. The Zucchini made the bread extra moist without over powering the taste. It’s a great way to sneak some Zucchini into the diet of a picky eater.

Ingredients

1 Egg

3/4 Cup Brown Sugar

1 Tsp Vanilla

2 Cups Shredded Zucchini

1/3 Cup Melted Butter

1 1/2 Cups Rice Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven at 350 F

2. In a large bowl mix eggs and sugar.

3. Add vanilla, shredded zucchini and melted butter. Mix until well combined.

4. Then stir in rice flour, cocoa powder and baking soda.

5. Mix in chocolate chips, then spoon into a greased bread pan.

6. Bake for approx. 35 minutes.

This Double Chocolate Zucchini Bread recipe makes 1 loaf.

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Gluten Free White Chocolate Pistachio Cookies

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Mint Rocky Road Cookies

June 10, 2015 by officially gluten free 17 Comments

Mint Rocky Road Cookies

If you like Chocolate Mint, then you’ll love these Soft and Chewy, Gluten Free Mint Rocky Road Cookies. They’re made with Miniature Marshmallow, Mint Chocolate Chips and Crushed Almonds. The Mint Chocolate and Marshmallow accompany the Almond Perfectly and make for an incredible combination. They taste so good you’d never guess they’re Gluten Free.

Ingredients

1/2 Cup Butter or Margarine

1/2 Cup White Sugar

1/2 Cup Brown Sugar

1 Egg

1 Tsp Vanilla

1 3/4 Cups Rice Flour

1/4 Cup Icing Sugar

1/3 Cup Corn Starch

1 Tsp Baking Soda

3/4 Cup Chopped Almonds

3/4 Cup Mint Chocolate Chips

3/4 Cup Miniature Marshmallows

Directions

1. Pre heat oven to 350 F.

2. In a large mixing bowl, mix the butter or margarine with the white sugar until it is well blended. Then stir in the Brown sugar and mix well. Add the egg than vanilla. Mix until well combined.

3. Stir in the rice flour, icing sugar, corn starch and baking soda. Mix until completely combined. The dough will seem to dry at first but keep stirring it with a stiff spoon and a thick dough will form.

4. Stir in the chopped almonds, mint chocolate chips and marshmallows.

5. Spoon the dough into 1 inch balls, then place onto a lightly greased or parchment paper lined cookie sheet.

6. Bake for 8 – 10 minutes.

Note: You will need to use the tiny Marshmallows, like the ones in Hot Cocoa Powder. You can usually find them in the Bulk Section or the Baking Section of most grocery stores. Regular Marshmallows will melt to fast. You can also use Regular Chocolate Chips if you Prefer.

If you liked this Easy Gluten Free recipe for Mint Rocky Road Cookies,

You may also like these Gluten Free Cookie Recipes:

White Chocolate Pistachio Cookies

Gluten Free Vanilla Pudding Chocolate Chip Cookies

Gluten Free Cinnamon Raisin Cookies

Peach Pecan Yogurt Cookies

Gluten Free Chocolate Strawberry Shortbread Cookies.

Let’s Connect on Social Media

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Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

Rice Crispy Caramilk Bars

These Gluten Free Rice Crispy Caramilk Bars are a delicious Brown Rice, Rice Crispy Treat stuffed with Caramilk Chocolate Bars and smothered in Chocolate. They’re more fun than a regular rice crispy treat and are still really easy to make. They taste so good, they have me wondering, what else could I stuff into them. I think I’ll try Three Musketeers, Reece’s Peanut Butter Cups or Skor next time I make them.

f you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Ingredients

2 1/2 Tbsp Butter

50 Large Marshmallows

6 Cups (Gluten Free) Rice Crispies

2 Caramilk Chocolate Bars

1 Cup Chocolate Chips

Directions

1. Grease a 9″ x 9″ pan with 1/2 Tbsp of butter.

2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.

2.In a large pot over medium – low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.

3. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.

4. Press 1/2 of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.

5. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.

6. Place the bars into the fridge for at least 1 hour. Then cut into slices.

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Rice Crispy Caramilk Bars