Description
These Malted Chocolate Rice Crispy Treats are a gooey, malty and decadent twist on the classic marshmallow treat.
Ingredients
Units
Scale
- 8 tablespoons butter, plus more for pan (or use cooking spray)
- 1 (10-ounce) bag marshmallows, divided
- 1 teaspoon vanilla extract
- 3/4 teaspoon coarse kosher salt
- 3/4 cup chopped dark chocolate or chocolate chips
- 5 cups crispy rice cereal
- 1/4 cup malted milk powder
Instructions
- Butter or spray a 9-inch square baking dish and line with two pieces of parchment paper long enough to hang over the sides inside.
- In a large pot, melt the 8 tablespoons butter over medium-low heat. Add in all but 1 cup of the marshmallows, vanilla, and salt. Cook, stirring often, until the marshmallows are melted and evenly combined with butter. Add in the chocolate chips and cook until melted. Turn off the heat.
- Working quickly, add in the cereal and malted milk powder until completely combined. Roughly stir in the remaining 1 cup of marshmallows.
- Immediately transfer the mixture to the prepared baking dish. Use a lightly oiled spatula to press into a firm, even layer.
- Let cool completely, then cut into squares and serve.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Store the cereal treats at room temperature in an airtight container for up to 3 days.
Malted milk powder can usually be found in the store under the Carnation brand or online.
It's not essential to reserve some marshmallows to add later, but doing so enhances the dessert's visual and textural appeal. If you prefer to skip this step, simply add all the marshmallows to the pot in step 2.