Rice Krispie Pinwheels
Rice Krispie Pinwheels that are filled with chocolate and your choice of toppings. Sure to be a hit with everyone, gluten free or not!
Cook Time Passive Time
20minutes 1hours
Cook Time Passive Time
20minutes 1hours
Rice Krispie Mixture
  1. In a large stock pot over medium heat melt butter, about 1 minute.
  2. Once butter is melted, start adding in marshmallows. 3-5 minutes. Stirring with a wooden or silicone spoon, melting down the marshmallows.
  3. Turn off the heat. Next add in the gluten free Rice Krispies, stirring everything together. Start with a small amount and continue to add more. It will be hard to stir and mix together near the end.
The Pinwheels
  1. Place out 2 large sheets of parchment paper. About 16-24 inches in length. Also have plastic wrap near by.
  2. Divide the Rice Krispie mixture onto the two parchment papers. Quickly spread out the Rice Krispies on the parchment into a rectangle that is about 1/2 inch thick. Repeat this on the second piece of parchment paper. Press down making sure the Rice Krispie mixture is like one big sheet.
  3. In a small to medium sized bowl pour in about 1 1/2 cups of semi sweet chocolate chips. Place in microwave for 30 seconds.
  4. Stir chocolate tempering (melting) the chocolate chips. Add some more chocolate chips into the bowl tempering them. If you need to, put back in the microwave for 10 second intervals to melt the chocolate chips. Be careful, the chocolate can burn easily.
  5. Divide the melted chocolate between the two laid out Rice Krispie rectangles.With the back of a spoon or spatula quickly spread out the chocolate so that it covers the entire sheet, leaving a bit of space around the edges.
  6. Refer below for the different variations in the flavours. Then continue to the next step.
  7. Once all of the chocolate and toppings (raspberries or peanut butter) are spread out, take the edge of the Rice Krispies and start to roll it into a log. Use the edge of the parchment paper as help. Roll on the long-side of the Rice Krispies to create smaller pinwheels but more of them.
  8. As you are rolling making sure you are tightly packing the Rice Krispies so that they do not fall apart or lose any of the chocolate mixture.
  9. Once rolled. Wrap the parchment paper around the log. Take plastic wrap and also wrap that around the log.
  10. Take your Rice Krispie log(s) and place them in the freezer for 30-60 minutes. Or until the chocolate has hardened.
  11. Take out of the freezer. Take the plastic wrap off and roll out the parchment paper. Place the parchment paper or the log directly on a cutting board.
  12. Take a large sharp knife and start to cut 1 inch thick slices. If the log is too frozen leave it out for 10 minutes to thaw a little bit. Or, run the knife under hot water.
  13. Serve immediately. Storing instructions below.
  14. ENJOY!
Chocolate Raspberry Pinwheels
  1. Wash and dry raspberries. On a cutting board cut the raspberries in half.
  2. On top of the melted chocolate arrange the raspberries evenly.
Chocolate Peanut Butter Pinwheels
  1. In a small bowl place the peanut butter. Put in microwave for 30 seconds. Stir making sure it is all melted.
  2. Pour the melted peanut butter on top of the melted chocolate. Using the back of a spoon or spatula, spread out the peanut butter on the Rice Krispies. You can either evenly cover all of the chocolate or leave more in some areas. This will give you peanut butter sections in the pinwheels.
Recipe Notes

*Store in air tight containers/freezer bags, in the fridge up to 14 days or in the freezer for 2 months. The Chocolate Peanut Butter flavour stores better than the Chocolate Raspberry flavour due to the fresh Raspberries. It is best to store that flavour in the freezer.*

*If you don’t want to make as many pinwheels, half the recipe. We made a double batch to have 2 different flavours.*