Tuesday, March 31, 2009

Recipe: Crispy Chocolate-Marshmallow Treats

6 tablespoons unsalted butter, plus more for pan
1 bag (10.5 ounce) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted

Butter an 8-inch square baking pan.

Line bottom and two sides with aluminum foil, leaving a 2-inch overhang on both sides.

Butter foil; set pan aside.

In a large saucepan, combine butter, marshmallows, and cocoa.

Cook over medium heat, 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.

Martha Stewart Everyday Food Magazine
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