This is a quick and easy recipe for all of you out there that aren’t much into baking. And the surprising thing about this recipe is that it comes from Francois Payard’s book Chocolate Epiphany. Now for those of you that do know baking, you might be familiar with Francois Payard. He is a very fancy, famous pastry chef. I was really excited when I purchased his book because he was so reknown. However, it ended up being a TON of incredibly sophisticated desserts that I probably won’t ever make : ( So when I found this recipe in it, I was shocked to say the least. I had to try it. Such a high end pastry chef including rice crispy bars in his book… what’s the catch?
Well surprisingly there is none. Apparently Payard has an appreciation for simplicity as well because these are so humble and easy, a child could make them.
I’ve always had a soft spot for rice crispy treats. My Grandmother very often had these on her counter waiting for us when we went to visit. She always had a pantry overflowing with coupon items so I think it was her way of making something thrifty, using what she had on hand. Although I only ever had plain rice crispy treats from her, there was something intriguing about chocolate ones. And rice crispy treats that include cocoa powder, chocolate rice crispies, and mini chocolate chips? I’m totally there.
I’ve made them twice know and I just love them. You get so much more depth of chocolate with the three chocolates rather than just using chocolate rice crispies. Which, unfortunately, I could not find here in Germany : ( As you can probably tell from the photos. I had to settle for the regular cereal. But! They were still delicious and I still ate them up in plenty.
I hope you enjoy this great spin on such a classic treat. I know that I sure did! : D
- 8 Tb (4 oz; 1 stick) unsalted butter
- ⅓ cup (32 g) dutch processed cocoa powder
- Two 10 oz bags mini marshmallows
- 10 cups (300 g) chocolate crisp rice cereal
- ¾ cup (150 g) semisweet mini chocolate chips
- Combine butter and cocoa powder in a large saucepan over medium heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and stir until completely melted.
- remove the pans from the heat and stir in the rice cereal. When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Spread the mixture into a well oiled or parchment lined 9″ x 13″ pan. Let cool 5 minutes. Sprinkle on the remaining chocolate chips.
- Cut into squares and serve.