Yield: Four chocolate flags
- 12 oz milk or dark chocolate
- 2/3 cup crispy rice cereal
- Red, white, and blue candies
- Small circular white sprinkles
1. Prepare a baking sheet by lining it with aluminum foil.
2. Melt or temper the chocolate. Tempering takes longer, but it will help keep your chocolate from melting in warmer weather and gives it a nice "snap." Alternately, you can use chocolate-flavored candy coating instead of real chocolate.
3. Stir the crispy rice cereal into the melted chocolate. Scrape it onto the prepared baking sheet, and spread it into a rectangle about 1/3-inch thick and about 8 by 10 inches wide.
4. Use a knife to mark guidelines that divide the chocolate into four equal rectangles. While the chocolate is still wet, press the blue candies into the top left corner of each rectangle in a square shape. If you have small white circular sprinkles, place them between the blue candies to act as the stars.
5. Once the blue section is finished, add alternating lines of red and white candies to form the flag stripes. When the chocolate is just beginning to set, run you knife along the edges of the flags to score the chocolate.
6. Let the chocolate set completely in the refrigerator, for about 30 minutes. Once set, carefully cut or break it apart along the scored lines. Store your Chocolate Flags at cool room temperature for up to two weeks.