Description
Indulge in these fudgy‑marshmallow cereal bars that balance crisp crunch with gooey chocolate goodness—ready in minutes for a sweet treat anytime.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 10 oz bag mini marshmallows (about 6 cups)
- ¼ cup unsweetened Dutch‑process cocoa powder
- 5½ cups Rice Krispies cereal (or chocolate‑flavored rice cereal)
- ½ cup semi‑sweet chocolate chips (plus extra for garnish)
- ½ tsp flaky sea salt (optional, for finishing)
Instructions
- Melt & Mix Base
- In a large pot over low heat, melt the butter until foaming subsides.
- Stir in the marshmallows and cocoa powder. Keep stirring gently until the marshmallows collapse into a smooth, chocolatey syrup.
- Fold in Cereal
- Off the heat, quickly add the Rice Krispies in two additions, folding each batch in until the cereal is evenly coated.
- Add Chocolate Chips
- While the mixture remains hot and pliable, stir in the chocolate chips so they melt slightly and melt into pockets of melty richness.
- Press & Chill
- Line an 8×8 or 9×9 inch pan with parchment. Pour in the mixture and press down gently—just firm enough to bind without crushing all the air out.
- Sprinkle extra chocolate chips and flaky sea salt over the top, if desired.
- Set & Slice
- Let the bars rest at room temperature for at least 30 minutes until they hold together.
- Lift from the pan, slice into squares, and serve.
Notes
Storage Tips
Keep any leftovers in an airtight container at room temperature for up to one week—if they last that long!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts