Probably the most searched recipe on this site, created back in June 2008, these are my favorite way to eat those iconic crisped rice squares. They are featured in Pioneer Woman's Tasty Kitchen, and on Food Gawker! I make them even better by slicing the square in half and sandwiching in your favorite ice cream, then wrapping in cling film and putting back into the freezer to harden up.
I served this to some co-workers and 2 years later they are still talking about them.
1/4 cup butter or margarine
250 g of mini marshmallows
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
5 cups Rice Krispie cereal
1 cup semi sweet chocolate chips
Grease a 9x13 inch cake pan with butter.
In a large pot, melt the butter and the marshmallows together over low heat, stirring constantly. When completely melted, add the vanilla and cocoa, stirring until smooth. Remove from heat. Pour in the cereal and chocolate chips and with a wooden spoon, stir until combined.
Rub some butter on your hands and pack the warm mixture into the pan, pressing it down. Allow to cool before cutting into squares.
I store these babies in the pan at room temperature, with a good covering of Saran Wrap on them.
* For extra over the top chocolatey goodness, you could melt 3 oz of chocolate chips and drizzle it over the top. Let cool and then cut into squares.
©Scattered Mom
