Crispy Fudge Treats Recipe

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These chocolaty treats are suggested by Bridgetown, Nova Scotia field editor Joyce Jackson. "They keep well in the fridge, but I never have to store them for very long," she says.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 18 servings


  • 6 cups crisp rice cereal
  • 3/4 cup confectioners' sugar
  • 1-3/4 cups semisweet chocolate chips
  • 1/2 cup corn syrup
  • 1/3 cup butter
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (2 each) equals 188 calories, 8 g fat (5 g saturated fat), 9 mg cholesterol, 132 mg sodium, 30 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a large bowl, combine cereal and sugar; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish. Microwave, uncovered, on high for about 1 minute; stir gently until smooth. Stir in vanilla. Pour over cereal mixture; toss to coat.
  2. Spoon into a greased 13-in. x 9-in. pan. Refrigerate for 30 minutes; cut into squares. Store in the refrigerator. Yield: 3 dozen.
Originally published as Crispy Fudge Treats in Taste of Home February/March 1999, p64

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Reviewed Oct. 12, 2011

"Not too bad for a recipe that only takes a few minutes to make. I will be making this again."

Reviewed Jan. 3, 2011

"These are so quick and easy to make."

Reviewed Jun. 23, 2010

"I was looking for a quick treat using rice crispies but I did not have marshmallows. This was a very quick snack to make. I will use it again."

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