S’more Crispy Rice Treats

Makes 2 dozen bars

8 New Morning Organic Honey Grahams
8 tablespoons butter, divided
1/4 cup sugar
6 cups Erewhon Crispy Brown Rice Cereal
2 4-ounce bitter or semi-sweet chocolate bars, broken into squares, 1/2 cup chopped and reserved
1 bag (10 ounces) miniature marshmallows, divided

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Coat a 13- by 9-inch baking pan with vegetable cooking spray, then line pan bottom and up and over the long sides with heavy-duty foil. Spray with vegetable cooking spray then line with crackers, cutting as necessary to fit the pan.

Heat 6 tablespoons of the butter and the sugar in a large saucepan until butter melts and mixture starts to bubble. Pour over graham crackers and spread evenly. Bake until sugar bubbles, 7 to 10 minutes. Remove from oven, top with chocolate squares. Return to oven to melt chocolate, a couple of minutes longer. Spread chocolate over graham crackers.

Meanwhile, return saucepan to burner. Add remaining 2 tablespoons of butter and all but 1 cup of the marshmallows. Cook, stirring frequently, until well mixed and marshmallows melt. Stir in cereal until well incorporated. Turn rice cereal mixture over warm chocolate-topped crackers, pressing on mixture to evenly distributed (greasy hands help). Sprinkle remaining chocolate and marshmallows over warm cereal mixture, pressing to adhere. Refrigerate to set.

When ready to serve, use foil to lift bars from pan. Cut into bars with a vegetable spray-coated knife. Serve.

 
Recipe from Pam Anderson.