Chocolate Cinnamon Rice Krispie Squares

• Breakfast Foods

  • 6 cups Kellogg's rice krispies cereal

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 tsp Nielsen-massey vanilla

• Snacks

  • 12 oz Ghirardelli dark melting chocolate wafers

• Dairy

  • 4 tbsp Butter

• Desserts

  • 10 oz Jet-puffed marshmallows

Found on keviniscooking.com

Description

Directions

• Line a large rimmed baking sheet (17.5x12.5”) or two 13x9” pans with parchment paper.
• In a large saucepan or stock pot (see Note 1) melt butter over low heat. Add the vanilla and cinnamon and stir with spatula. Add marshmallows and stir until completely melted. Remove from heat.
• Quickly add the Rice Krispies cereal. Stir until well coated.
• Coat a spatula with butter or cooking spray and evenly press mixture into pan or pans (See Note 2). Allow to cool and get firm.
• Once firm, lift out of pan by parchment paper and carefully slice in half vertically, you will have two 8.75x12.5” pieces (see image).
• Melt chocolate wafers in microwave at two 30 seconds blasts, stirring in between to get smooth. Spread half of melted chocolate on half of the larger sheet and flip opposite layer on top of chocolate or one of the two smaller 8.75x12.5” pans of cooled rice krispies and top with other layer.
• Slice into 24 squares (4 slices lengthwise and 6 across) Drizzle remaining melted chocolate (See Note 3) on top and serve.

Nutrition