This variation of the classic rice krispy treat is basically a marshmallow treat on steroids! (Let me be clear, however...nothing replaces the original rice crispy treat!!) The original recipe from Jelly Toast (www.jellytoastblog.com) calls for Chocolate Chex cereal, but I only had Rice and Wheat Chex in available at the grocery store. So, I went with that, because I wanted marshmallow treats now; and, well, that shouldn't stop you, right?
See what you come with! You could add chocolate chips or bulk up the mix with a variety of leftover cereals, but remember Math 101 and make sure you have the right ratio of marshmallow filling to dry ingredients, i.e. enough marshmallow batter to coat all of the dry ingredients you want in your mix!
Great easy dessert 4 college cooking and for using up leftover cereals--leave no waste behind!
Kitchen Sink Marshmallow Treats
9" x 13" Pyrex Dish, lightly greased
Large Mixing Bowl
1/4 unsalted butter, melted
1 (10.5 oz) bag of Mini-Marshmallows
5 cups Chocolate Chex (or any Chex cereal or other cereals)
2 cups Chocolate Coconut granola
4 oz chocolate chips, melted
1/2 cup toasted coconut flakes
1. Wash your hands.
2. Grease pyrex dish.
3. Have cereals measured and combined.
4. In the microwave, melt butter in 30 second intervals and add marshmallows.
6. Add cereal and granola.
7. Press mixture into greased pyrex.
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