Liv's middle school is celebrating Teacher Appreciation Week and tomorrow I'm honored to serve the teachers lunch and I am lucky enough to get to bring a part of the dessert. Knowing that one of her teachers has a penchant for Rice Krispie Treats, Liv helped me whip up this chocolate version of the old classic.
|Liv & Mrs. Stone... she gave both my kids their solid foundation!|
Our family considers ourselves extraordinarily lucky to have been touched by a few very special teachers over the years. I've had the privilege to work alongside them as Room Mom and classroom volunteer, and I can't thank them enough for the head start that they have given my children in their long road of education. A solid academic foundation has been set, confidence has been created, and memories of special school moments (hoops!) will remain with them forever. Thank you!
Cocoa Marshmallow Krispie Treats
1 bag mini marshmallow (10.5 oz)
1/4 cup unsweetened Dutch-process cocoa
3 cups Puffed Rice
3 Cups Chocolate Puffed Rice
1 cup chopped Mini Reeses Peanut Butter Cups (Or a handful of Trader Joe's mini mini cups)
1/3 cup melted dark chocolate
Spray a baking pan of your choice with cooking spray (for thick treats, use 8-inch square pan, for thinner use a 9 x 13 inch pan or anything in between!). Set aside.
Measure puffed rice into a very large mixing bowl and add the chopped peanut butter cups. Set aside.
In a large saucepan, combine the butter, marshmallows and cocoa. Cook over medium heat, stirring often until melted. Pour the melted mixture over the puffed rice and peanut butter cups, stirring quickly to coat. Press the Krispie mixture into the prepared pan and drizzle with melted chocolate.
Allow to set, then cut into desired sized bars. I usually use the 9 x 13 inch pan and will get about 20 bars. My son, however, feels that I'm cutting the bars too small and would prefer to have the 9 x 13 pan cut into 9 bars! ;)