Strawberry Chocolate Bars (Print Version)
# Ingredients:
01 -
5-6 cups crispy rice cereal
02 -
1.5 ounces freeze-dried strawberries (43 grams), you can use 2 ounces for a bolder flavor
03 -
12 ounces mini marshmallows (340 grams); substitutes mentioned below
04 -
1/3 cup unsalted butter (75 grams), or use salted if you'd like
05 -
10 ounces dark chocolate (284 grams), or try semi-sweet, white, or milk chocolate options
# Instructions:
01 -
Grease a 9x13 inch pan lightly. If you want a thicker layer, opt for a smaller 9x9 inch pan and grease it too.
02 -
Put freeze-dried strawberries in a strong blender or food processor. Blend in short bursts until they turn into fine crumbs.
03 -
Take a large saucepan, set it on low heat, and let the butter melt gently.
04 -
Add marshmallows to the saucepan and mix softly with a rubber spatula until they smooth out and combine with the butter.
05 -
Once the marshmallows are nearly liquid, sprinkle in the strawberry crumbs. Stir while everything melts together.
06 -
When marshmallows are fully melted, turn off the heat. Slowly add cereal, one cup at a time, mixing thoroughly to coat every flake in the sticky mixture.
07 -
Scoop the sticky mix into your prepped pan. Coat your hands lightly with grease and gently press it flat without squishing too hard to keep the bars soft.
08 -
Finely chop the chocolate and place it in a microwave-safe bowl. Melt at medium power in 45-second intervals, stirring between each until smooth.
09 -
Spread the smooth chocolate evenly over the top of the cereal layer. Leave it at room temp to harden, then cut into squares with a sharp, thin knife.
# Notes:
01 -
Let the bars firm up at room temperature; refrigerating can make them too tough.