Description
These Mocha Rice Krispies treats put a chocolate-coffee twist on the classic dessert with chocolate cereal, espresso powder, cocoa, and gooey marshmallows.
Ingredients
Units
Scale
- 1 stick of salted butter
- 32 oz of mini marshmallows
- 8 cups Chocolate Rice Krispies cereal
- 2 tbsp espresso powder/ instant coffee
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
Instructions
- Start by lightly greasing a 9×13 pan with 1 tbsp softened butter and lining it with parchment paper.
- In a Dutch oven over medium heat, melt butter until bubbly and golden. Pour marshmallows into the pot and stir with a rubber spatula until completely melted. Be careful not to overcook because they melt quickly. Stir in cocoa powder and espresso powder.
- Once melted, remove the mixture from the heat and mix in vanilla extract. Pour chocolate Rice Krispies cereal into the pot and stir until evenly incorporated. Make sure there aren’t any large clumps of melted marshmallow at the bottom of the pan. Remove from heat.
- Quickly pour the Rice Krispies mixture into your greased pan and press down. Lightly wet or grease your hands and press them into the pan until evenly filled. Sprinkle the top with flaky sea salt (optional) to add a nice balance of salty-sweet.
- Cover with foil or plastic wrap and chill in the freezer for about 15 minutes or at room temperature for about an hour to set before cutting.
- Prep Time: 15 minutes
- Setting Time: 1 hour