10 ounces marshmallowsabout 40 regular size OR 6 cups mini
4 ⅔cupsRice Krispies
½ cup semi-sweet chocolate chips
¼ cupunsweetened cocoa powderoptional
pretzel sticks
mini candy eyes
Instructions
Line your baking tray parchment paper and set aside.
Pour the Rice Krispies in a large bowl greased with cooking spray. Set aside.
Coat a saucepan with cooking spray. Place the butter, marshmallows, chocolate chips, cocoa powder (if using) in the pan. Heat on medium low. Stir frequently until the marshmallows are almost melted. Remove from the burner and stir, using the residual heat to fully melt the marshmallows and chocolate. The mixture should be very smooth.
Alternatively, if you prefer to not coat your pan with cooking spray, melt the butter first, and then add the other ingredients.
Pour the chocolate marshmallow mixture over the cereal. Stir very well, coating every piece of cereal. Overturn the treats onto the baking tray.
Use a greased spatula to spread the treats in a rough rectangle that measures about 12-inches by 9-inches by ¾-inch. Refrigerate the tray for 5 to 10 minutes to allow the treats to cool.
Cut out circles, trying to cut as close to each other as possible to minimize scraps. Chill the treats again until firm, about 30 minutes.
Break pretzel pieces in half and carefully insert 8 into the sides of each treat. Press two candy eyes (or more!) on top. If the candy eyes don't stick, dab a bit of light corn syrup with a toothpick on the back of the eyes.
Notes
Microwave method:Place the butter, marshmallows, and chocolate chips in a large microwave-safe bowl. Heat on high for 1 minute. Stir the marshmallows until they start to melt. Heat for an additional 15 seconds and let the bowl sit in the microwave for one minute. Stir the marshmallows very well until smooth, using the residual heat to fully melt the mixture. Stir in the cocoa powder, if using. Follow the rest of the instructions.