Marshmallow & Chocolate Treats

Kitty FloridoMay 25, 2014

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These last couple of days have been playing catch-up for me. After being set back a couple of days, I’ve been working sun-to-sun (or more like sun-to-midnight) and finally starting to make some good dents on my pending task list. Now, I haven’t been able to cook at all…. Until a few days ago. I was itching so bad to do something that I ended up whipping a recipe for Marshmallow & Chocolate Treats. A Foodies’ Original! I thought at first of adding cocoa to the melted marshmallows, but it would get too dried up. Then it came to me. Add an entire bag of chocolate chips. Genius. It should work.

And it did. My dad already had a few bites that same night and some more the next morning. I tried it out later, and it is a perfect mix of marshmallow treats with chocolate bar, not too sweet, with a slight nutty flavor from browning the butter (like I did on the Brown Butter Crispy Treats), rich chocolate with a little espresso powder to bring out more chocolatyness (did I just made up a word?) and a touch of sprinkles just because I can.

You could replace the espresso powder with a little bit of instant coffee or even a bit of cayenne pepper, and maybe add a bit of nuts. Go crazy. Mix and match. then enjoy the fruit of your creativity!

Kitty

Marshmallow & Chocolate Treats

A Foodies’ Kitchen Original Recipe
Yields: About 12-18 treats

Ingredients:
¼ cup of butter
10 oz. marshmallows
12 oz. of semi-sweet chocolate chips
1 teaspoon of espresso powder (or instant coffee)
3 cups puffed rice cereal
3 cups puffed chocolate rice cereal
Sprinkles

Directions:

In large saucepan melt butter over low heat. As soon as the butter takes on a nutty color, turn the heat off, move the pot to a different burner (so it’s on a cold one).
Add marshmallows, chocolate chips and espresso powder, stirring until completely melted. Add cereal. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray, add the sprinkles on top and cool completely.
Cut into eighteen 3 x 2-inch bars. Serve.