Dark Chocolate Marshmallow Crispy Bars

When things start to fall on you when you open the pantry door, you know some action must be taken.  A box of Rice Krispies came sliding out of the pantry yesterday while I was trying to reach something else that was stashed underneath it.  As fate would have it, my Martha Stewart cookie of the Day recipe was Crispy Chocolate Marshmallow Treats.  The ingredient list is simple and short: butter, marshmallows, cocoa, rice krispies and semi-sweet chocolate.


I wasn’t expecting these to be anything special, but they were so much better than a normal rice krispy.  These are more adult in flavor, and not as gooey and sticky as the original.  I used Hershey’s dark cocoa and drizzled semi-sweet chocolate on top.  The chocolate makes them decadent, dense and delicious.




There are some tricks to any kind of marshmallow laden goodies.  Marshmallow is sweet and delicious, but also quite sticky and hard to work with.  I use Crisco to grease my pan so that the treats come out easier.  I also chill them in the fridge for about 30 minutes before slicing them.  If possible, turn the entire pan out onto a cutting board so that you can make easier cuts through the bars.  I think next time I will try adding toasted pecans or maybe peanuts to these bars.  They are terrific as they are, pure and simple chocolate, so it’s a tough call.  These are quick, easy and don’t require an oven.  You have no excuse not to try them!

Dark Chocolate Marshmallow Crispy Bars

  • 6 tablespoons unsalted butter, plus more for pan
  • 1 bag (10 1/2 ounces) mini marshmallows
  • 1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate, melted
  1. Grease an 8-inch square baking pan.
  2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
  3. Chill the bars for 30 minutes.  Run a knife around the edge of the pan.  Invert bars onto a cutting board, then flip the bars so that the chocolate side is up.  Cut bars into squares.