Shamrock Rice Crispy Treats
the deluxe version: crushed Oreos™ topping, double chocolate, M&Ms™
These Shamrock Rice Crispy Treats are to die for! That have so much flavor your tongue may dance like a Leprechaun.
It's no secret that we love to make gourmet rice crispy treats here at Deluxe Sweets and Candy Gifts.com and so this time we've gone all out. Just check out the links from the right side of the screen.
These Shamrock Rice Crispy Treats have more flavorful ingredients than any others. Both dipped in dark and white chocolate, mint flavored (both candy flavoring and crushed hard mint candies), covered in crushed Oreos and with M&Ms™ blended in the batter. When making your own choose all of them or mix and match the ingredients to fit your tastes.
My creative technique for decorating deluxe rice crispy treats with chocolate will make it easy and fun and make your treats look absolutely delicious.
What you will Learn:
These St Patrick's Day Rice Crispy Treats make great party favors as well as some sweet snacks.
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How to Make Deluxe Shamrock Rice Crispy Treats and Cauldrons
Ingredients to Make Shamrock Rice Crispy Treats:
Supplies for Making Shamrock Rice Crispy Treats:
Ingredients for Decorating Shamrock Rice Crispy Treats Party Favors
Supplies for Decorating Shamrock Rice Crispy Treats:
I. The key to efficient work is a well organized work station. Everything should be within reach while decorating the treats. Start setting up your station before beginning to make the treats. All toppings are close by: crushed Oreos™, crushed mint candies, trays, sets of treats on plates (more on that later). Not pictured is the empty tray for finished treats. This is how your work area will look when finished.
II. You must keep the chocolate in liquid form with a runny consistency while decorating your treats. You will place the bottles in warm water in a pot filled only an inch or so from the bottom. Keep bottles capped at all times. If a bottle falls over in the pot, water will enter and destroy the chocolate.
****The tabletop burner is not mandatory, but it will make your work much easier since it can be within arms reach as opposed to have to walk over to the stove every time you switch colors. Make sure to place it on a cutting board or it may burn your table. Keep temperature low.
Whichever method you use. Place fill the pot about an inch from the bottom and start warming it right now.
Here's what the tabletop burner set up looks like
Directions to Make Shamrock Rice Crispy Treats (Pre-Decorating):
1. Spray Cookie Dish: Set aside. Measure and set cereal in large mixing bowl and set aside.
2. Melt Marshmallows: Melt butter in sauce pot on low heat. Once butter starts to melt add package of marshmallows. Stir with wooden spoon or plastic spoon.
3. Add Candy Flavoring: Once completely melted and in liquid form remove from heat. Drop mint candy flavoring into pot and stir. Blend in well.
4. Mix Melted Marshmallows and Cereal: Pour marshmallow mix from sauce pot into cereal in large bowl. Spray wooden spoon with cooking oil and stir well. Add a small amount of M&Ms™ and blend well into mix. Keep stirring and adding candy until it is used up. It will be tough to stir, marshmallows will start to solidfy again.
5. Press Mix into Baking Dish: Then place in refrigerator for about 15-20 minutes to harden faster. This step will also make it easier to shape the treats with the cookie cutter.
6. Use Cookie Cutters: Remove from refrigerator and use cookie cutters into mix to make cut-outs. Know how many of each shape you want. Use left over mix to press into cookie cutter in order to top off treats. Stuff as much mix into the cookie cutter for each rice crispy treat. The fuller the treat, the easier it will be to cover in chocolate and the more uniform each treat will be.
Set treats on tray and place back in the refrigerator for the time being.
7a. Melt Chocolate: Now it's time to melt the chocolate. Normally I prefer to use a double boiler. I find it easier to monitor the chocolate to make sure it doesn't burn. However, in the case of this recipe we are using many different colors and the yield of treats is small so I will use the microwave. Unless you are making a recipe that calls for a large amount of treats and you have multiple double boilers, as to not clean and reuse the same one over and over, it is easier to use the microwave, but my method will make it real simple for you.
TIP:If using the microwave instead then place enough chocolate to fill half the bowl. Choose one color at a time. On 50% power warm chocolate for 50 seconds. Remove and stir. If soft and liquidy go to next step, if not repeat step, but in 10-second intervals. (Make sure to reset power each time.)
TIP: The key to melting chocolate I have found is to do it slowly. Raise the heat too high, too fast and your chocolate will "seize", in other words, burn, in which it is useless.
7b. Let's melt one color of chocolate wafers at a time. Choose one and place the whole package in one of the durable, sealable plastic bags, but keep back open. Set the microwave to 50% power and set the time for 1:10 minutes. Once cycle complete, remove bag and knead the chocolate. It will not be completely melted yet. It will become softer. Return it to the microwave and again set for 50% power and now in 20-second intervals. Remove and knead again. Repeat 20-second intervals until liquid and reaches runny conistency.
8. Transfer Chocolate to Bottles: Now it's time to transfer the chocolate into the squeeze bottles. The easiest technique I've discovered so far is to remove cap from one bottle and stand it on end. Cut one corner of the bag and place it into the opened bottle. Squeeze the chocolate down into the bottle much like you would squeeze toothpaste onto your toothbrush.
9. Place Bottles in Pot of Warm Water: Once all chocolate is in the bottle, recap it and place in pot of warm water. Then repeat melting steps with all colors before proceeding to next decorating step.
Chocolate Decorating Techniques: St Patrick's Day Rice Crispy Treats
There are two ways in which you could decorate these treats.
TIP:Whichever you choose you must follow the decorating steps allowing the chocolate to set before moving on. In order to add toppings the chocolate must be wet. In order to combine techniques and create details within the same treat you must let the chocolate dry before moving to the next technique or you will create a mess.
Separating Treats for Various Designs
Below are some beautiful, appetizing decorating techniques with all the chocolates previously discusses as well as the other ingredients.
If you choose to make many different designs then separate a portion of treats on different dishes in which to create a different design per dish, for example:
The list is endless. The work station picture above shows how I divided up different sets for various techniques.
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Technique Combination Guide
Mix and match techniques from this list. Come up with more techniques to add to your list.
Covers: Background(top), Bottom
Extras: add appearance and flavor
Covers: background (top, bottom)
Technique #1: Colored Sugars on Chocolate Flood
Choose the chocolate by flavor since you won't see it once it is covered with the colored sugar. Again have colored sugar close by.
***The sugar could affect the taste, taking away from the tast of the underlying chocolate depending on the type of sugar crystals you use. I made my own. I dyed turbinado sugar, which is similar to brown sugar and it did take away from the taste of the chocolate, but I liked the big size of the crystals. Colored sugars bought in stores won't have as distinct taste as the turbinado.
Chocolate Flood: you must tap the treat on a tray to create an even surface after adding the flood.
Crushed Oreos™: Same as adding colored sugars. Add crushed cookies to wet flood.
Some piped details ideas:
Piped designs create depth to your treat. The details stick above the surface of the rest of the treat to give it that 3D appearance and give you something extra to bite into. These are just a few ideas, let your imagination run wild.
I'll just explain how to do one Piped Design technique below.
Technique #1: Shamrock
Description: Create outline of leaves first. With squeeze bottle create an outline of one entire leaf facing down to the left, next add a leaf on top facing to the left, then the leaf facing up to the right and finally the leaf facing down to the right. Add the stem either completely straight or curve it to one side.
Finish all clovers for each treat. Move to next treat. Once all clover outlines have been added for each set of treats and have dried go back and fill with that color.
Return squeeze bottle back to pot and choose next color. Repeat same steps as above.