I like to make these with chocolate-covered sunflower seeds, but you can use any candied or chocolate-covered nut, coarsely chopped. You can use white or dark chocolate coating to dip them in, or a mixture of the two. I recommend candy coating over regular chocolate, so that the candies will stay hard even in warm temperatures.
- 3 tbsp butter
- 1/2 cup white chocolate chips or chopped white chocolate
- 1 cup chocolate-covered nuts or candied nuts
- 1 bag (10 oz) miniature marshmallows
- 6 cups Rice Crispy cereal
- 1 lb chocolate or white chocolate candy coating
- candies or sprinkles, to decorate
1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. If you are using large candied or chocolate-covered nuts, coarsely chop them.
2. Place the butter and white chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent the chocolate from overheating. Stir until the chocolate-butter mixture is smooth.
3. Add the marshmallows to the bowl and microwave them in 30-second increments, stirring after every microwave period. Stir until the marshmallows are melted and the marshmallow-chocolate mixture is smooth and thick in the bowl.
4. Add the crisped rice cereal and the chopped nuts to the bowl, and stir with a rubber spatula until the cereal and nuts are coated with the marshmallow mixture. It might be hard to work it in, but continue to stir until the cereal is evenly coated.
5. Scrape the cereal mixture into the prepared pan, and press it into an even layer. Let it cool at room temperature for an hour, or in the refrigerator for 30 minutes, until it can be cleanly sliced.
6. Spray a large knife with nonstick cooking spray. Lift the candy from the pan using the foil liner as handles. Cut the candy into small squares or triangles, or use small cookie cutters to cut out special shapes.
7. Melt the candy coating in a medium microwave-safe bowl, stirring after every 45 seconds to prevent overheating. The candy coating should be a smooth dipping consistency. If it seems a little thick, add a spoonful or two of shortening to thin it out.
8. Cover a baking sheet with aluminum foil and set nearby. Using a fork or dipping tools, dip a rice crispy square into the melted candy coating until it is submerged. Pull it up out of the coating, and drag the bottom against the lip of the bowl to remove excess coating. Place it on the prepared baking sheet, and while the chocolate is still wet, top it with small candies, sprinkles, or anything else you want to use as decoration. Repeat with remaining candies and coating.
9. Refrigerate the petit fours to set the candy coating, for about 20 minutes. To serve, place them in small candy cups and allow them to come to room temperature. Rice Crispy Petit Fours can be stored in an airtight container in the refrigerator for up to a week.