Real Recipes From Real Home Cooks ®

good to be bad chocolate coal lumps

(1 rating)
Recipe by
Vanessa "Nikita" Milare
Hilo, HI

This is one of my new cookie/brownie recipes I found a few years ago. It isso easy to make once you get the hang of it. It is a great dessert to make with the kids. Get their fingers sticky & yummy. Best part is the left over chocolate on your fingers....

(1 rating)
yield 48 serving(s)
prep time 45 Min

Ingredients For good to be bad chocolate coal lumps

  • 1/4 c
    butter, softened
  • 1 oz
    marshmallows, large
  • 8 c
    cocoa puff cereal
  • 3 pkg
    semi-sweet chocolate chips
  • 3 Tbsp
  • 1 jar
    black sprinkles

How To Make good to be bad chocolate coal lumps

  • 1
    First line a 13x9 inch pan with foil. Then spray with cooking spray. In a 4 quart microwaveable bowl. Microwave the butter uncovered on high for about 1 min or until fully melted. Then add in the marshmallows & toss to coat. Return to the microwave for about 2 more mins. Stirring after each minute until marshmallows are melted. & mixer is well blended. The add in the cereal & mix well.
  • 2
    Next spoon the cereal mixture into the pan. Spray your hands with cooking spray & press the mixture firmly in the pan. Then cover with waxed paper & press a second 13x9 inch pan on top to compress it down. Remove the second pan& paper. Let cool completely for about 1 hour. Then remove from the pan, peel off the foil. Using a sharp knife, cut into 8 rows by 6 rows of bars to make 48 sqaures. Then line cookie sheet with waxed paper.
  • 3
    Then in a 1 quart microwave bowl melt the chocolate & 1 Tbsp. of the shortening uncovered in high for about 1 min & 30 seconds. Make sure to stir. The contiune microwaving & stirring in 15 second intervals until melted & smooth. Then using 2 forks dip & roll each cereal square bar into coat. Place on the cookie sheet. And repeat with the remaining bars.
  • 4
    Then sprinkle the coated bars with the black sprinkles. Then place in the freezer for 15 mins or the refrigerstor for 30 mins or until the chocolate has fully set. Then store in an airtight container or sealed plactic bag.

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