Description
Indulge in the deliciousness of Rocky Road Rice Krispie Bars with this small-batch recipe. These bars are loaded with mini marshmallows, toasted almonds, chocolate chips, and a hint of sea salt for the perfect blend of flavors and textures.
Ingredients
Units
Scale
For the Bars:
- 3 T butter
- 4 c mini marshmallows
- 1/4 tsp vanilla extract
- pinch sea salt
- 3 c Cocoa Krispies
- 3/4 c mini marshmallows
- 3/4 c toasted almonds, coarsely chopped
- 1/2 c chocolate chips
- pinch coarse sea salt
Instructions
- Prepare the Pan: Grease a 9×5 baking dish and line it with parchment paper, leaving overhangs on two sides. Grease the parchment paper.
- Mix Dry Ingredients: In a large bowl, combine Cocoa Krispies, 3/4 c mini marshmallows, toasted almonds, and chocolate chips. Set aside.
- Melt Butter and Marshmallows: In a saucepan, melt butter until nutty brown. Add 4 c marshmallows, stirring until melted. Remove from heat and add vanilla and sea salt.
- Combine Mixtures: Pour the marshmallow mixture into the dry ingredients, stirring to coat. Press the mixture into the prepared pan.
- Cool and Serve: Let the bars cool for at least 30 minutes, then cut and enjoy! Store leftovers in an airtight container.
Notes
- This recipe yields 6 big rice krispie bars. For smaller bars, cut into 8 pieces.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
