Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare a 9x13 inch baking dish by lining it with parchment paper and spraying it lightly with cooking spray.
- In a large pot, melt ½ cup of salted butter over low heat. Stir in 1 cup of hot cocoa powder and 8 cups of mini marshmallows for 3-5 minutes until smooth.
- Remove from heat and fold in 9 cups of Cocoa Krispies cereal and 1 teaspoon of vanilla extract. Add the remaining 2 cups of mini marshmallows and mix.
- Transfer the mixture into the prepared baking dish, spreading it evenly and pressing it down gently.
- Sprinkle ¼ cup of dehydrated marshmallows, ¼ cup of mini chocolate chips, and optional sprinkles over the top, pressing them down lightly.
- Allow to cool at room temperature for about 20 minutes, then slice into 24 squares.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for a firmer texture or frozen for longer storage.
