I’m a big dessert person, but I don’t always want to make a big effort in order to have it. When my friend Christopher came over for dinner recently, I was looking for something that would be fun, delicious, and easy. The answer? Crispy Chocolate-Marshmallow Treats from the October 2008 issue of Everyday Food. I love Rice Krispies treats – they so remind me of my childhood – and the chocolate element of this recipe elevates the flavor to something adults can really appreciate. Plus, the treats came together in 10 minutes flat. Perfection!
Crispy Chocolate-Marshmallow Treats
6 tablespoons unsalted butter, plus more for pan
1 bag (10.5 ounces) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted
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.)
Source: Everyday Food, October 2008
These are so good! I’ve never really been a chocolate Rice Krispies treat kind of girl (I love the original recipe), but I’ll totally make these again. The texture is perfect, with just the right amount of butter and marshmallow, and I love, love, love the rich flavor of the chocolate drizzle on top. This would be such a fun dessert for a dressed-up comfort food dinner party.
TIPS: I was always under the impression that Rice Krispies treats got pretty stale if you didn’t eat them the day they were made, but these keep beautifully.
Recipe link: Crispy Chocolate-Marshmallow Treats