{"id":5164,"date":"2023-05-22T14:08:30","date_gmt":"2023-05-22T18:08:30","guid":{"rendered":"https:\/\/howtomakecerealtreats.com\/?p=5164"},"modified":"2023-05-29T12:26:40","modified_gmt":"2023-05-29T16:26:40","slug":"rocky-road-rice-krispie-treats","status":"publish","type":"post","link":"https:\/\/howtomakecerealtreats.com\/rocky-road-rice-krispie-treats\/","title":{"rendered":"Rocky Road Rice Krispie Treats"},"content":{"rendered":"\n
Rich chocolate Rice Krispie Treats filled with nuts and marshmallows are an easy, delicious no-bake dessert. <\/p>\n\n\n\n<\/figure>\n\n\n\nRocky Road Rice Krispie Treats<\/h2>\n\n\n\nThese Rocky Road Rice Krispie Treats are amazing! <\/p>\n\n\n\nDoes Rocky Road have marshmallows? YES.<\/p>\n\n\n\nDoes Rocky Road have nuts? YES.<\/p>\n\n\n\nIs Rocky Road chocolate? YES. <\/p>\n\n\n\nRich and chocolate-y and filled with just the right crunch of nuts and sweetness of marshmallows. <\/p>\n\n\n\nHere, I start with our popular chocolate Rice Krispie Treat recipe<\/a><\/strong> and mix in marshmallows and pecans. <\/p>\n\n\n\nIf pecans aren't your thing, try other nuts, such as almonds, walnuts or peanuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nmore Rocky Road recipes <\/h2>\n\n\n\nCheck out these delicious recipes too: <\/p>\n\n\n\n\nNo bake Rocky Road bars <\/a><\/strong><\/li>\n\n\n\nRocky Road fudge <\/a><\/strong><\/li>\n<\/ul>\n\n\n\ndelicious Rice Krispie Treats<\/h2>\n\n\n\nAnd here are some more treats you might like. <\/p>\n\n\nSamoa Rice Krispie Treats<\/div><\/a><\/li>Potato Chip Rice Krispie Treats<\/div><\/a><\/li>Rice Krispie Treat Chocolate Chip Cookies<\/div><\/a><\/li>Snowflake Rice Krispie Treats<\/div><\/a><\/li><\/ul><\/div>\n\n\nhow to make Rocky Road Rice Krispie Treat Squares<\/h2>\n\n\n\nYou will need these ingredients:<\/p>\n\n\n\n<\/figure>\n\n\n\nRICE KRISPIES<\/strong> -- We use the classic Kellogg's brand Rice Krispies cereal.<\/p>\n\n\n\nMARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
These Rocky Road Rice Krispie Treats are amazing! <\/p>\n\n\n\n
Does Rocky Road have marshmallows? YES.<\/p>\n\n\n\n
Does Rocky Road have nuts? YES.<\/p>\n\n\n\n
Is Rocky Road chocolate? YES. <\/p>\n\n\n\n
Rich and chocolate-y and filled with just the right crunch of nuts and sweetness of marshmallows. <\/p>\n\n\n\n
Here, I start with our popular chocolate Rice Krispie Treat recipe<\/a><\/strong> and mix in marshmallows and pecans. <\/p>\n\n\n\nIf pecans aren't your thing, try other nuts, such as almonds, walnuts or peanuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nmore Rocky Road recipes <\/h2>\n\n\n\nCheck out these delicious recipes too: <\/p>\n\n\n\n\nNo bake Rocky Road bars <\/a><\/strong><\/li>\n\n\n\nRocky Road fudge <\/a><\/strong><\/li>\n<\/ul>\n\n\n\ndelicious Rice Krispie Treats<\/h2>\n\n\n\nAnd here are some more treats you might like. <\/p>\n\n\nSamoa Rice Krispie Treats<\/div><\/a><\/li>Potato Chip Rice Krispie Treats<\/div><\/a><\/li>Rice Krispie Treat Chocolate Chip Cookies<\/div><\/a><\/li>Snowflake Rice Krispie Treats<\/div><\/a><\/li><\/ul><\/div>\n\n\nhow to make Rocky Road Rice Krispie Treat Squares<\/h2>\n\n\n\nYou will need these ingredients:<\/p>\n\n\n\n<\/figure>\n\n\n\nRICE KRISPIES<\/strong> -- We use the classic Kellogg's brand Rice Krispies cereal.<\/p>\n\n\n\nMARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
If pecans aren't your thing, try other nuts, such as almonds, walnuts or peanuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nmore Rocky Road recipes <\/h2>\n\n\n\nCheck out these delicious recipes too: <\/p>\n\n\n\n\nNo bake Rocky Road bars <\/a><\/strong><\/li>\n\n\n\nRocky Road fudge <\/a><\/strong><\/li>\n<\/ul>\n\n\n\ndelicious Rice Krispie Treats<\/h2>\n\n\n\nAnd here are some more treats you might like. <\/p>\n\n\nSamoa Rice Krispie Treats<\/div><\/a><\/li>Potato Chip Rice Krispie Treats<\/div><\/a><\/li>Rice Krispie Treat Chocolate Chip Cookies<\/div><\/a><\/li>Snowflake Rice Krispie Treats<\/div><\/a><\/li><\/ul><\/div>\n\n\nhow to make Rocky Road Rice Krispie Treat Squares<\/h2>\n\n\n\nYou will need these ingredients:<\/p>\n\n\n\n<\/figure>\n\n\n\nRICE KRISPIES<\/strong> -- We use the classic Kellogg's brand Rice Krispies cereal.<\/p>\n\n\n\nMARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
Check out these delicious recipes too: <\/p>\n\n\n\n
And here are some more treats you might like. <\/p>\n\n\n
You will need these ingredients:<\/p>\n\n\n\n<\/figure>\n\n\n\nRICE KRISPIES<\/strong> -- We use the classic Kellogg's brand Rice Krispies cereal.<\/p>\n\n\n\nMARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
RICE KRISPIES<\/strong> -- We use the classic Kellogg's brand Rice Krispies cereal.<\/p>\n\n\n\nMARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
MARSHMALLOWS<\/strong> -- Our cereal treats use 10 ounces of marshmallows. This is about 40 regular size OR 6 cups of mini. However, different brands of marshmallows have different weights and densities. You'll need an additional 2 cups of mini marshmallows to mix in. <\/p>\n\n\n\nCheck out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
Check out our marshmallow conversion chart<\/a><\/strong> to make sure you're using the correct amount.<\/p>\n\n\n\nKraft's Jet-Puffed are used here.<\/p>\n\n\n\nBUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
Kraft's Jet-Puffed are used here.<\/p>\n\n\n\n
BUTTER<\/strong> -- We recommend using European-style, SALTED butter for best results. You'll need 4 tablespoons. Read more about our taste test and why this butter is better HERE.<\/a><\/strong><\/p>\n\n\n\nSEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
SEMI-SWEET CHOCOLATE CHIPS<\/strong>-- Melt the chocolate with the marshmallows and butter. <\/p>\n\n\n\nUNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
UNSWEETENED COCOA POWDER<\/strong> -- The cocoa powder adds a richness to the treats. <\/p>\n\n\n\nNUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
NUTS<\/strong> -- For the \"Rocky\" part, you can used chopped almonds, walnuts, pecans, or peanuts. (Pecans used here.) <\/p>\n\n\n\nEquipment you'll need:<\/h3>\n\n\n\nBAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
BAKING PAN<\/strong> -- I prefer to make my batches of treats in an 8 x 8 inch square pan<\/a><\/strong> so they are extra thick, but a 9-inch square pan also works well. (Read on for instructions to make a large batch in a 9 x 13 inch pan.)<\/p>\n\n\n\nCOOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
COOKING SPRAY<\/strong> -- To make life easy, I use non-stick spray <\/a><\/strong>on my bowls and spatulas. I suggest a canola oil to minimize interfering in the taste.<\/p>\n\n\n\nNONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
NONSTICK FOIL <\/strong>-- You may also grease your baking pan with cooking spray, but I find the best option is to line your baking pan with non-stick foil.<\/a><\/strong> Lightly greased foil or parchment paper also works well.<\/p>\n\n\n\n<\/figure>\n\n\n\nhow to make Rocky Road no-bake treats <\/h2>\n\n\n\nstep one: Melt the butter, marshmallows, and chocolate<\/h3>\n\n\n\nIn a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
In a saucepan over medium low heat, melt the butter. Add the marshmallows, chocolate chips, and cocoa powder and heat until almost melted, stirring frequently. Remove from heat and stir until the mixture is smooth. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep two: Mix the cereal <\/h3>\n\n\n\nIn a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\nStir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
In a large, greased bowl, place the cereal. Poor the chocolate mixture over the cereal and stir with a greased spatula very well. <\/p>\n\n\n\n
Stir in mini marshmallows and chopped nuts. <\/p>\n\n\n\n<\/figure>\n\n\n\nstep three: Let it cool <\/h3>\n\n\n\nTransfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\nIf desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\nLet it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
Transfer to a square baking pan lined with non-stick foil and gently press evenly. <\/p>\n\n\n\n
If desired, sprinkle a few more marshmallows and nuts on top. <\/p>\n\n\n\n
Let it cool at room temperature or in the refrigerator for at least 2 hours before cutting into squares. <\/p>\n\n\n\n<\/figure>\n\n\n\nHow do I store my treats?<\/h2>\n\n\n\nStore in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
Store in an air-tight container up to a week.<\/p>\n\n\n\n<\/figure>\n\n\n\nPrintable recipe <\/h2>\n\n\n\n<\/p>\n\n\n<\/div>\n <\/div>\n<\/div>\nRocky Road Rice Krispie Treats<\/h2>\n<\/div>\nMeaghan Mountford<\/span>\n<\/div>\nEASY Rocky Road Rice Krispie Treats packed with rich chocolate, pecans, and marshmallows for a delicious no-bake dessert.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>Rest for <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Dessert<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tServings <\/span>16<\/span> treats<\/span><\/span><\/div>Calories <\/span>217<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\nEquipment<\/div><\/h3>non-stick spray<\/div><\/li>8 or 9 inch square baking pan<\/div><\/li>non-stick foil (May also grease pan or grease regular foil) <\/span><\/div><\/li><\/ul><\/div>\nIngredients<\/div> <\/h3>4 \u2154<\/span> cups<\/span> Rice Krispies cereal<\/span><\/li>4<\/span> tablespoons<\/span> European-style SALTED butter<\/span><\/li>10 <\/span> ounces <\/span> marshmallows<\/span> (about 40 regular or 6 cups mini)<\/span><\/li>\u00bd<\/span> cup<\/span> semi-sweet chocolate chips<\/span><\/li>\u00bc<\/span> cup<\/span> unsweetened cocoa powder<\/span><\/li>1<\/span> cup<\/span> chopped nuts (almonds, pecans, walnuts, or peanuts)<\/span> (plus additional, optional)<\/span><\/li>2 <\/span> cups<\/span> mini marshmallows <\/span> (plus additional, optional)<\/span><\/li><\/ul><\/div><\/div>\nInstructions<\/div> <\/h3>Spray a large bowl with non-stick spray and add the cereal.<\/span><\/div><\/li>Line a square baking pan with non-stick foil. OR, grease the baking pan or grease regular foil. <\/span><\/div><\/li>In a saucepan, melt the butter over medium low heat. <\/span><\/div><\/li>Add the chocolate chips, cocoa powder, and the 10 ounces of marshmallows, stirring frequently until almost all melted.<\/span><\/div><\/li>Remove from heat and continue to stir until the marshmallows and butter are melted and the mixture is smooth.<\/span><\/div><\/li>Pour over the cereal and combine well.<\/span><\/div><\/li>Stir in the mini marshmallows and nuts. <\/span><\/div><\/li>Transfer to the baking dish and press evenly.<\/span><\/div><\/li>If desired, sprinkle a few mini marshmallows and extra nuts on top.<\/span><\/div><\/li>Let cool for at least 2 hours before cutting into squares. <\/span><\/div><\/li><\/ul><\/div><\/div>\n\nNotes<\/div><\/h3>You may refrigerate the treats to set them more quickly.\u00a0<\/span><\/div><\/div>\n\n<\/div>\n<\/div>
<\/p>\n\n\n