Rocky Road Rice Krispie Bars (Small Batch)
Chocolate chips, marshmallows, and toasted almonds stirred into chocolate rice krispie bars topped with a sprinkle of flaky sea salt. Sweet, salty, ooey, gooey, chocolatey goodness.
Servings: 6 bars*
Equipment
- 9x5 loaf pan (or similar sized dish)
Ingredients
- 3 T butter
- 4 c mini marshmallows
- 1/4 tsp vanilla extract
- pinch sea salt
- 3 c Cocoa Krispies
- 3/4 c mini marshmallows
- 3/4 c toasted almonds, coarsely chopped
- 1/2 c chocolate chips
- pinch coarse sea salt
Instructions
- Grease a 9x5 baking dish. Line with parchment paper, allowing 2 sides to hang over the edge of the pan (these will act as handles to pull the bars out of the pan), and grease the parchment paper.
- Measure out your Cocoa Krispies into a large mixing bowl, and mix in the 3/4 c of mini marshmallows, 3/4 c toasted almonds, and 1/2 c chocolate chips. Set aside.
- In a large saucepan, melt the butter on low-medium heat. Continue to cook, swirling the pan from time to time so the butter heats evenly. Cook until butter is a nutty brown color (see this post on browning butter for more detailed instructions).
- Add the 4 c of mini marshmallows, stirring until they are completely melted. Remove from heat and stir in the vanilla and sea salt.
- Pour marshmallow mixture into the bowl of Cocoa Krispies, marshmallows, almonds, and chocolate chips, stirring quickly until all is coated. Then pour the mixture into the prepared pan and press down firmly with your hands (grease your hands if the mixture is too sticky).
- Allow bars to cool for at least 30 minutes, then cut and serve! Store leftovers at room temperature in an airtight container.
Notes
*This makes 6 big, hefty rice krispie bars (as they should be). If you prefer, you can cut them into 8 for smaller bars.