If you’re new here, Rice Krispie Treats are kinda my thing. I love a no bake dessert, especially when they are made of 6 ingredients and come together in 10 minutes. I have several different variations, but I bought a big box of Cocoa Puffs and figured this would be fun to try. They turned out SO delicious, and if you’re a fan of Rice Krispie Treats then this is a recipe you’re going to want to try!
RECIPE TIPS:
- One easy mistake to make with this recipe is to crush down the mixture when adding it to the pan. You want to gently stretch it into the pan and lightly pat it level with a spatula or your hands.
- Worried about the mixture sticking to your hands? I have a tip for you: before you touch the Rice Krispies, run a few drops of water over your hands and rub them together. The water will prevent the marshmallow mixture from sticking to your hands and allow you to easily manipulate the treats without having to crush them down! When using the rubber spatula you can run under water or spray with nonstick cooking spray to keep the mixture from sticking!
- This is made in a 9×13 pan. I like to use one with a lid (like this one) so it’s easy to pack up and take to a party or pot luck!
- I like to drizzle chocolate over top but this step isn’t required. You can also just sprinkle on more mini chocolate chips!
If you’re looking for an easy, chocolate twist on this childhood classic, this is a must try. Make sure to check out the tips above to ensure they come out perfect every time! If you end up trying the recipe, please leave a rating and review below 🙂
Cocoa Puff Marshmallow Treats
This is a really fun, chocolate twist on your classic Rice Krispie Treats!
Ingredients
- 1 cup salted butter you can use unsalted if you prefer!
- 2 tsp vanilla extract
- 20 oz mini marshmallows you ca use large ones but the mini ones melt easier!
- 11 cups Cocoa Puffs
- ⅓ cup mini chocolate chips semi-sweet
- 4 oz semi sweet chocolate to drizzle
Instructions
- Line a 9×13 pan with parchment paper. Lightly mist with nonstick cooking spray and set aside. In a large pot melt your butter. Once melted, continually stir until the butter just begins to brown. The butter should foam up twice and then begin to give off almost a nutty aroma. Immediately remove from heat so the butter does not burn.
- Immediately stir in the vanilla extract. The hot mixture will bubble up, so continue to stir an additional thirty seconds until the sizzling subsides.
- Add in one bag or half of your marshmallows and mix until almost completely melted before adding the remaining. Stir until all of the marshmallows are entirely combined and melted. Add in the mini chocolate chips.
- At this point add in the Cocoa Puffs 2 cups at a time, and using a rubber spatula lightly stir until combined. Continue to add the Cocoa Puffs until everything is evenly combined. Pour into prepared pan. Lightly wet your hands and gently push into the pan to the edges. You don't want to crush it, so be gentle but firm enough to press it into the pan. Let set up for at least 20 minutes.
- Add 4 ounces (1 baking bar) of semi-sweet chocolate to a heat proof bowl. Microwave for 15 second intervals, stirring with a clean metal spoon in between, and repeat until completely melted. Once it's ready, set aside for 5 minutes to chill down to room temperature. Using a spoon, drizzle the chocolate onto the treats. Cut & enjoy!
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