Rice Krispy & Cocoa Puff Marshmallow Squares

Dipped in Semi-Sweet Chocolate

Makes 20-24 squares


4 T salted butter plus extra to grease oblong baking dish you will place mixture in to cool and set.
4 C miniature marshmallows
4 C Rice Krispy cereal
2 C Cocoa Puff Cereal
2 C semi-sweet chocolate chips melted


  • Empty the chocolate chips into a heat-proof glass bowl over a pan of simmering water. Melt on low, and stir with a spatula from time to time as they melt. This will only take about 5 minutes. Turn the heat off but don’t remove the bowl. The warmth of the water will keep your chocolate melted and smooth.
  • In a large microwave save bowl, combine the marshmallows and the 4 T butter. Microwave on high for about 20 seconds. Take out and stir vigorously to combine. Place the bowl in the microwave again and cook for about 12 seconds until you can whisk the mixture into a soft, yielding mixture. Add the cereals all at once, stirring with a large spoon until the marshmallow mixture coats all of the cereal. Press the mixture into the butter dish. Refrigerate for about 15 minutes. Remove, cut into nice even squares about 2” by 3”. Dip half of the square in the chocolate, swirling to get the chocolate around the whole edge and letting drip for about 5-6 seconds so the chocolate won’t drip down when you set them in place. Place on a rack and serve immediately with a sliced strawberry. To store, refrigerate the dipped squares for about 20 minutes. Remove from fridge, wrap them in plastic wrap and store on the counter.
  • Discard any remaining melted chocolate as it will harden quickly and be difficult to clean up…unless you have something else lying around that would benefit from a dip in the chocolate to clean the bowl! Like, your finger? Yum!!!


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