Get a big bowl and put 10 cups of Rice Crispies in it and have a utensil ready to mix.
Now get a pot and fill it with a few inches of water and place a glass or stainless steel bowl on top. Bring water to a boil on medium then lower to a simmer. Weigh out 1 1/2 lbs (24 oz.) Ghirardelli melting chocolate or other good melting chocolate.
The pot and bowl are hot so keep an oven mitt on hand. Take one large and one medium cookie sheet out and line with wax paper. When the chocolate is melted turn off the heat, take an oven mitt and pull out the bowl from water bath. It may be a good idea to have a hand towel in the other hand to hold the bottom of the wet hot bowl with your other hand, while you other hand with the oven mitt has a grip of the side of the bowl. Do not want any spills, brakes or burns. Besides losing precious chocolate.
You can rest your chocolate bowl (for a moment if you need to) next to the bowl of Rice Crispies. Grab the wood utensil used to stir the chocolate during the melting process, pick up that bowl of hot chocolate, with oven mitt and pour it into the big bowl of Rice Crispies. Scrape as much chocolate as you can, into the cereal. Set aside your bowl of scraped chocolate and wood utensil. Take another utensil and stir the melted chocolate and Rice Crispies until they are all mixed together.
Pour onto the prepared cookie sheets with wax paper. Spread with utensil. You can let this set on the counter or put it in the fridge for about 15-20 minutes to set, firm up, solidify.
When they are set you can just break them up into chunks and pieces. Stick them in ziplock bags and they are ready. My family loves these. they are so good. One big Rice Crispies box at the grocery store will give you 2 batches worth of these nummy tweets. Hee...
Do not forget to lick the chocolate spoon and bowl or have a helper to do it for you.
Have a great holiday.
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