Ingredients

The following ingredients have 24 Servings
  • 3 tablespoons unsalted butter
  • 10 ounce + 2 cups miniature marshmallows, divided
  • ¼ cup Dutch-process cocoa powder
  • ½ cup almond butter
  • 6 cups Rice Krispies
  • 1 cup chopped walnuts
  • 1 cup mini chocolate chips

Instruction

  • Grease a 9x13-inch baking dish; set aside.
  • Melt the butter, the bag of marshmallows and cocoa powder together in a medium saucepan over low heat. Once melted, stir in the almond butter and remove from the heat.
  • Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the remaining 2 cups marshmallows, walnuts and mini chocolate chips, mixing as gently as possible.
  • Pour the mixture into the prepared pan and press into an even layer. 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.
  • Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).