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Butter an 8-inch square baking pan. Line bottom and two sides with parchment;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 it cool to room temperature

Cut into 16 bars. (To store , keep in an airtight container At room temperature , up to 5 days.)

  • 6 tablespoons unsalted butter, More for the pan
  • 1 bag (10 1/2ounces) mini marshmallows
  • 1/4 Cup unsweeted dutch-process cocoa (spooned & level
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate , melted