Chocolate added to an already delicious rice krispies treat? Yes please.
Rice Krispies treats are one of those “I could eat the whole pan” treats for me. I haven’t tried it, but I’m pretty sure I could finish off a 9 x13 of them. Adding chocolate made it even more difficult to forebear and sample, instead of inhale.
This recipe is made in a square pan, which will result in an impressive thick treat. I was serving up these chocolate wonders to twelve of my favorite teenagers, so I simply doubled the batch and made it in a 9 x 13 pan. But if you’d like something not quite so tall, just use the bigger pan and the single batch recipe.
Dark Chocolate Rice Krispies Treats
adapted from Martha Stewart
6 tablespoons butter
1 bag (10 ½ ounces) mini marshmallows
¼ cup unsweetened Dutch-process cocoa (spooned and leveled)
½ teaspoon vanilla extract
6 cups rice krispies
2 ounces bittersweet or semi-sweet chocolate, melted
In a large saucepan melt the butter over low heat. Add marshmallows and cocoa. Stir until completely melted. Remove from heat. Stir in vanilla.
Pour the marshmallow mixture over the cereal. Stir until well coated. If you spray your spoon or scraper with cooking spray your ‘sticky’ problems will decrease immensely!
Press the mixture into an 8 or 9 inch square pan coated with cooking spray. Let cool. Cut, serve and enjoy!