I love making and eating Rice Krispies Treats. They bring back wonderful memories from my childhood of my mom and I making them together. After we melted the butter and marshmallows in the microwave and pressed it into the pan, we would put them in the freezer to cool just so we could eat them sooner. On Friday morning I ran my last super long run in preparation for my marathon on November 6. While I am running I get really hungry and crave the strangest foods. While I am consuming Gu Chomps and energy gels I am thinking ahead of food that I can devour after my long runs. This Friday was an 18 miler, last week was 20, the week before that 18, you get the picture. Next weekend is my tapering week, I only have to run 12 miles! Woo hoo! To tell you the truth I am not sure what the heck I was thinking when my friend and I signed up to run a marathon (it is both of our firsts). The conversation went like this, Erin: “Want to run a marathon this fall?” Me: “Sure, why not!” Not much thinking about how much time and effort the actual training involves. But now that we are toward the end of our training I am happy that we decided to do it. On Friday towards the end of our run I got a craving for Chocolate Rice Krispies Treats. When I got home I pulled out the recipe and whipped up a batch. The first bite was so amazing….I am pretty sure I could have eaten the entire pan…but I showed SOME self control! 😉
Double Chocolate Marshmallow Treats
- 6 tablespoons unsalted butter, plus more for pan
- 1 bag (10 1/2 ounces) mini marshmallows
- 1/4 cup unsweetened Dutch-process cocoa
- 6 cups crisp rice cereal
- 2 ounces bittersweet chocolate, melted
- Crushed peanuts, optional
- Butter an 8-inch square baking pan. Line the baking pan with parchment paper letting the paper extend up the two short sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
- In a large saucepan over low heat, melt butter. Add marshmallows and cocoa. Stir frequently until melted, about 6 minutes. Remove from heat and stir in rice cereal. Using a piece of wax paper, press rice mixture evenly into prepared pan; Sprinkle with crushed peanuts if desired and drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars.
Source: adapted from Everyday Food, October 2008