Milk Chocolate Crunch Candies – a delicious recipe with milk chocolate, rice krispies, Notes, thermometer, cookie sheets. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Temper the milk chocolate:
2
Follow the instructions on this page to temper the chocolate (and see the Note on tempered chocolate).
3
Once it is ready, add the rice krispies and fold the cereal into the chocolate until all of it is coated.
4
Shape the candies:
5
Using two small teaspoons, scoop and scrape the candies into small mounds on the lined cookie sheets.
6
Try to make the mounds higher and not wider by adding small amounts of chocolate crispies to the top of the candy.
7
Place the candies in a cool, dry place to set.
8
Do not refrigerate.
9
If the chocolate is well tempered and it is not too hot in the room you are working in, the chocolate should become shiny and dry within 5 to 10 minutes.
1040
kcal
Calories
66
g
Fat
102
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 7 ounces milk chocolate (37 percent cocoa solids or more), 2 cups rice krispies, Bain-marie (see Notes), Digital candy thermometer, and more.
Yes, Milk Chocolate Crunch Candies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
