Chocolate Crispy Bars

By LyndaD

Ingredients

• 2 tabl. unsalted butter
• 1 ounce unsweetened chocolate, finely chopped
• 1-7oz. jar marshmellow creme
• 2 tabl. unsweetened Dutch cocoa powder
• 1 teas. vanilla extract
• 6 cups rice cereal

Details

Servings 24

Preparation

Step 1

Spray a 9x13 pan with non-stick spray. Melt the butter and chocolate in a large saucepan over low heat. Add the marshmellow cream, cocoa, and vanilla...stir until smooth. Remove from heat and add the cereal, stirring until well coated. Spread the mixture into the prepared pan. Spray your hands with the non-stick spray and press mixture down evenly. Let cool 10 minutes, cut into 24 squares. Will keep in air-tight container for 3 days, longer if kept in refrigerator.

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