Chocolate Rice Crispies
makes 1 9x13-inch pan
8 tablespoons (4 ounces) unsalted butter
1/3 cup dutch processed cocoa
1 teaspoon espresso powder
2-10 ounce bags of mini marshmallows
1 teaspoon pure vanilla extract
10 cups crisp rice cereal
3/4 cup semisweet mini chocolate chips
Line a 9x13-inch pan with plastic wrap, allowing excess to overhang for easy removal. Place the cereal in a large bowl. Set aside.
In a large saucepan over medium-high heat, melt the butter. Add the cocoa powder and espresso powder and stir to combine. Add the marshmallows and cook, stirring frequently until the marshmallows are completely melted. Off the heat, add the vanilla and stir to combine. Pour the mixture over the rice cereal and stir until the cereal is completely coated with the marshmallow mixture. Stir in half of the chocolate chips. Allow the the mixture to cool for 5 minutes, then stir in the remaining chocolate chips. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick cooking spray, press the mixture evenly into the pan. Let the mixture cool and set. Using the plastic wrap, remove the mixture from the pan. Transfer to a cutting board and cut into squares. Enjoy!
Printed from thegalleygourmet.net
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