These are simply the absolute best version of rice krispies I have ever had. They take about 8 minutes to make and are ready in less than 30. They also hold up well, so they are a great travel snack or sweet tooth fix.
If your wondering what I mean by Mexican chocolate, allow me to explain. I am not referring to chocolate sourced from Mexico (like you might use in mole). If you have ever had a delicious warm weather fav – Mexican hot chocolate – I created this recipe in honor of it by incorporating spices like cayenne and cinnamon.
Feeds 6-8; takes less than 30 min.
Ingredients for Mexican Chocolate Rice Krispies
- 4 cups mini marshmallows + a few more for garnishing
- 1 cup good semi sweet chocolate chips + 1 tbsp more
- 4 oz salted butter + more for greasing
- 1 tbsp ground cinnamon
- 4 cups rice krispies cereal
- 1/2 tsp cayenne pepper (optional)
Method
Grease an 8×8 baking dish with butter.
In a large bowl combine chocolate chips, cayenne, cinnamon and rice krispies cereal.
On low heat melt 4 cups marshmallows and 4oz butter until the marshmallows are almost completely melted.
Add the warm ingredients to the dry and mix well.
Pack this mixture lightly into the greased dish and top with additional marshmallows and chips. Allow to sit at room temp for 20 before indulging.
These are my toddlers absolute fav! And while you can never fully outrun sugar, these are substantially better for you than the processed garbage with a shelf life of 20 years.
Sweet teeth?
- Brown Butter Chocolate Chip Banana Bread
- S’mores Sandwich
- Warm Berry Coulis French Toast with Honey Coconut Whipped Cream
- Strawberries with Whipped Ricotta and Pistachios
- Bacon, Apple Crumble with Chevre
