Rocky Road Rice Krispies Treats
Recipe and photo adapted from Brown Eyed Baker.
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- 3 Tbsp
- unsalted butter
- 1 bag(s)
- (10 ounces) plus 2 cups miniature marshmallows
- 1/4 c
- dutch-process cocoa
- 1/2 c
- almond butter or peanut butter or cashew butter
- 6 c
- rice krispies
- 1 c
- chopped walnuts or almonds
- 1 c
- mini chocolate chips
Once melted, stir in the almond butter and remove from heat.
Working quickly, stir in the remaining 2 cups marshmallows, nuts and mini chocolate chips, mixing as gently as possible.
Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.
Cut into bars and serve.
Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperator for softer, more gooey bars, refrigerator for firmer bars).