Under 30 Minutes

Crispy Chocolate-Marshmallow Treats

Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Crispy Chocolate-Marshmallow Treats

Source: Everyday Food, October 2008

Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 1 bag (10 1/2 ounces) mini marshmallows
  • 1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate, melted

Directions

  1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.

  2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

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