Chocolate-Topped Crispy Bars | Pika Chakula

Chocolate-Topped Crispy Bars



  • 2  tablespoons  unsalted butter
  • 1  10-ounce bag  marshmallows
  • 6  cups  rice cereal (such as Rice Krispies)
  • 12  ounces  chocolate


  1. In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
  2. Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
  3. Cover and refrigerate 45 minutes. Cut into 24 squares.


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Recipe Comments

  1. posted by norrin_shadowwolf on Feb 5, 2013

    I just made some brownies tonight with the plan of giving some to my boyfriend tomorrow. However, plans have changed last minute and it turns out I won’t seem him until Sunday. Will they still be good by then? Would it be better to store them in a ziploc bag or tupperware? Any suggestions on how to make them stay fresh? Thanks!

  2. posted by lildevilgurl152004 on Feb 5, 2013

    We don’t have any marshmallows, so I am wondering if there are alternatives for marshmallows when making Rice Krispies Squares?

  3. posted by Rishabh Bajpai on Mar 21, 2013

    I want to make a hand sticking out of the center of a cake using rice krispies to mold it. I’ve been having trouble getting them to stop falling apart; any suggestions to help them stick together better? Thanks
    I’m using half of the recipe that was on the package of marshmallows:

    2tbs butter
    3 cups cereal
    20 marshmallows

    I’m going to try the extra-marshmallow suggestion. And, I think the extra-drying you suggested may also have merit. I’ll let you know; thanks.

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