Chocolate Rice Crispy Treats (made with Puffed Rice)
“Tcho-co-late!” I don’t think I’ll ever let my nephew, who is just two-and-a-half years old right now, forget that after learning to call out to his parents, it was chocolate that he learned to identify next. Of course, in a food-crazy household like ours, this is a welcome sign. The little darling
  1. Line a 9”x9” square baking pan with parchment paper grease it slightly.
  2. In a large pot, melt the butter take the pot off the heat to quickly add the marshmallows to melt them in the heat of the melted butter. You could heat the pot slightly to help with the melting of the marshmallows, but be careful to not burn or cook the marshmallows.
  3. Ensure the pan is off the heat stir in the puffed rice and salt. (See post for details)
  4. Waste no time spread the mixture into the prepared baking pan. Use slightly dampened hands to press the mixture into an even, smooth layer. Let it cool.
  5. Use a double boiler or the microwave (in short bursts of medium heat) to melt the chocolate. Allow the chocolate to cool only slightly and pour it on the cooled rice crispy. The chocolate will ‘set’ as it cools, in 10 minutes or so. Cut into squares to serve.
Recipe Notes

Makes 9- 3”x3” squares.