Thursday, September 8, 2011

some weeks require extra chocolate.

I seldom make rice crispy treats. When I do, it is usually for a kids event at church because they are quick and most kids like them. After making the normal version up for church last night, the girls and I made these. They are nice and thick. The bittersweet chocolate makes them a bit more grown-up, although, the girls who didn't think they would like them, did.

crispy chocolate marshmallow treats
Martha Stewart "Everyday Food" October 2008

-6 tablespoons unsalted butter, plus more for pan
-1 bag mini-marshmallows (10.5 oz.)
-1/4 cup unsweetened cocoa powder
-6 cups crisp rice cereal
-2 oz. (1/3 cup) bittersweet chocolate, melted

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

2. In large saucepan, combine butter, marshmallows and cocoa. cook over medium heat, sirring frequently, until melted (about 6 minutes). Stir in rice cereal. Press mixture into prepared pan, drizzle with melted chocolate. Let cool to room temperature. 

To store, keep in an airtight container at room temperature, up to 5 days.
*They are a great dessert for a lunchbox too!

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