Monday, November 24, 2008
chocolate rice crispy treats
6 tablespoons unsalted butter, plus more for pan
1 bag (10.5 ounces) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa powder
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 an 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 treats!