Hands-On Time
15 Mins
Total Time
1 Hour
Other Time
45 Mins
Yield
Serves 24
Brooke Slezak

How to Make It

Step 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.

Step 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.

Step 3

Cover and refrigerate 45 minutes. Cut into 24 squares.

Ratings & Reviews

/5
Reviews
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