Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Crispy Chocolate-Marshmallow Treats 3.1 (215) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 16, 2020 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: 16 Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars? Ingredients 6 tablespoons unsalted butter, plus more for pan 1 bag (10 ½ ounces) mini marshmallows ¼ cup unsweetened Dutch-process cocoa (spooned and leveled) 6 cups crisp rice cereal 2 ounces bittersweet chocolate, melted Directions 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. 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.) Print