Ingredients
Units
Scale
- 6oz Salted Butter
- 16oz Mini Marshmallows, divided
- 1/3 cup Cocoa Powder
- 6oz (3/4 Cup) Creamy Peanut Butter, divided
- 1 cup Chocolate Chips, divided
- 8.5oz (8 Cups) Cocoa Rice Krispies
Instructions
- Place 10oz marshmallows in a large bowl and leave the rest in the bag, and your Cocoa Rice Krispies in another large bowl set aside. Line with parchment paper or grease a 9X13 pan with non-stick spray.
- In a large pot over medium heat, add the butter and cook for a few minutes, stirring frequently until just melted. Add the 10oz of marshmallows to the butter, stirring until melted.
- Once the majority of your marshmallows have melted, add the first 1/2 Cup (4oz) of peanut butter and cocoa powder. Mix until fully melted, then add the chocolate chips. Mix cocoa rice cereal and remaining marshmallows. Once combined, spoon in the remaining 1/4 cup (2oz) of peanut butter and gently swirl.
- Pour into the prepared pan. And using a spatula, press down evenly. Drizzle melted peanut butter on top of the bars, if desired. Cover with plastic wrap and let cool for an hour before cutting. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 20 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
