Monday, November 24, 2008

chocolate rice crispy treats

the goods:

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!

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