Whether you're looking for something unique to bring to the school bake sale, feel like its time for a cupcake hiatus, or simply will use any excuse to eat chocolate, these sweet little stars are a fun and easy project you can share with your family.
It's also a great introduction to using Chocolate Transfer Sheets. If you're not familiar with Chocolate Transfer Sheets, they are acetate sheets that are printed with patterns and designs using a special printer and edible ink (made from cocoa butter). They can be purchased in some specialty cake supply stores and all over the internet. My favorite retail source is Fancy Flours. They carry everything from animal & floral prints to political and holiday inspired patterns.
Let's get started!
TIP: If you like the convenience of Candy Melts, but prefer the taste of real chocolate, try the new Semi-Sweet Chocolate Callets (65% Cacao) from Trader Joes. They work like a dream!!!
--Rice Krispie Treats: a single batch of krispie treats will yield around 12 stars
--Star-shaped cookie cutter
--Nonstick cooking spray
--lollipop or craft sticks
--Good quality chocolate (or Candy Melts like Wilton): 8 oz. will cover approx. 12 stars
--Chocolate Transfer Sheet (optional): One large sheet will decorate 10 stars
Step 1: Begin by preparing the krispie treats. For a single batch, you’ll need:
½ cup butter or margarine
80 large marshmallows
10 cups krispie cereal
Use non-stick spray to coat the inside of a 13x9 (or 12x12) baking pan. On a stovetop or microwave oven (I prefer the microwave), melt butter and marshmallows. Once melted and combined, stir in the krispies till evenly coated. Pour into prepared pan. Using a greased spatula spread and compact the mixture. Cool for just a few minutes.
Step 2: Cut ~ I like to cut the krispies before they have fully set. This way, you can recombine the scraps into a new block, with which you can continue to cut your shapes. Spray cookie cutter using non-stick cooking spray (inside and out). Press into krispie treat (while still in pan), remove from pan, then remove from cutter and on to a baking sheet lined with parchment paper. Continue until only scraps remain. Combine scraps into a rectangle, the same height as the original batch, and cut a few more stars. Continue to cut and re-form the scraps until none remains. Allow stars to cool and set for at least an hour before commencing with the chocolate.
Step 3: In a shallow bowl, melt chocolate over a double-boiler or in the microwave, on low heat, in one-minute increments.
Step 4: If using a chocolate transfer sheet, set the sheet cocoa-side-up on a baking sheet. If not using a chocolate transfer sheet, simply line a baking sheet with parchment paper.
Step 5: Dip krispie star, flat side (the bottom side) down in the chocolate. Shake off excess. Check bottom to insure that coating is even. If not, dip and shake again. Set on transfer sheet or parchment to dry. Repeat with remaining stars. Chill in the refrigerator for approx. 10, until chocolate has completely hardened.
Step 6: Dip one end of a lollipop or craft stick in the melted chocolate. This will help the stick adhere to the inside of the treat. Insert stick about mid-way through the treat.
Step 7: Package and serve
You can download and print these instructions here:
I packaged my Stars On a Stick in 6"x8" bakery bags, which I printed with the "Reach for the Stars" graphic at home. Here's a downloadable PDF if you'd like to do the same.
This post has been linked to Friday Brag Fest at Fun On a Dime