Get ready for the holidays with our simple 5-ingredient Crispy Rice Chocolate Log recipe! It’s a quick and tasty homemade holiday treat that adds a sweet touch to festive gatherings and makes a delightful homemade gift.
Jump to RecipeThis delicious recipe combines two of my favorite sweets – rice krispy treats and chocolate butterscotch. Fun to make, fun to eat, and a real treat for your holiday candy tray.
When you melt the butter for the crispy rice treats, let it brown a little bit to add an even richer flavor.
Be sure to line the baking sheet with parchment and grease it with butter. Use the parchment paper to help you start rolling the log once you coat it with the melted chocolate/butterscotch mixture.
I know this will become a favorite for your family as it is for mine!
This easy holiday recipe offers a lot of room for variations, such as using different types of chocolate, or adding some chopped nuts or dried fruits, or incorporating other flavored chips to customize the log’s taste and texture.
Ingredients
Marshmallows. Provides sweetness and acts as a binding agent in the recipe, contributing to the chewy texture.
Butter. Adds richness and aids in melting the marshmallows and binding the crispy rice cereal.
Crispy Rice Cereal. Forms the base of the log, providing crunchiness and texture to the dessert.
Butterscotch Chips and Semisweet Chocolate Chips. Used to create a chocolate drizzle over the crispy rice log, adding sweetness and a chocolatey flavor.
How to Make Crispy Rice Chocolate Log
- Line a large baking sheet with lightly buttered parchment paper. Set aside.
- In a large pot, melt butter over medium heat. Reduce heat to low; add marshmallows and peanut butter. Stir until the marshmallows are melted and the mixture is smooth. Remove from heat and add crispy rice cereal. Stir gently to completely combine.
- Turn cereal mixture into prepared pan. Lightly butter fingers and press evenly into the pan. Let cool for a few minutes while you prepare the chocolate.
- Add butterscotch chips and chocolate chips to the top of a double boiler over simmering water. Heat and stir until the chips are smooth.
- Drizzle the chocolate mixture over the crispy rice in the prepared pan. Spread evenly to within 1/2 inch on all sides.
- Use parchment paper to assist in rolling from a short edge. Gently roll into a log, peeling away parchment as you roll, and pinch the rice mixture together if there are any holes or tears.
- Place seam side down on a plate and cover with plastic wrap. Refrigerate until firm. Cut the log into 12 equal slices.
Frequently Asked Questions
It’s best to refrigerate the log until it becomes firm, which usually takes approximately 1-2 hours. However, for best results, leave it to set overnight for a firmer texture.
If there are cracks or breaks in the log while rolling, gently press the rice mixture together to seal any gaps. You can also reshape it slightly by hand before refrigerating to help it hold its form.
Yes, you can melt the chips in the microwave using short intervals, stirring in between until they’re melted and smooth. Be cautious not to overheat or burn the chocolate.
Yes, you can store the individual slices in an airtight container or freezer bag in the freezer. Thaw them in the refrigerator for a few hours before serving.
More Recipes to Try
- Chocolate Butterscotch Fudge
- Pumpkin Bars with Chocolate Chips
- Double Layer Pumpkin Pie
- Quick Frozen S’Mores Snacks