After tasting this American classic during a visit to Walt Disney World Resort, Payard gave it a twist by adding bitter cocoa to balance the sweetness.
- 5 tablespoons unsalted butter
- 3 tablespoons light butter
- 1/3 cup unsweetened cocoa powder
- 2 bags (10 oz each) mini-marshmallows
- 10 cups crisp rice cereal
- 1/2 cup semisweet mini chocolate chips
- Vegetable oil cooking spray
1. Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)
The Skinny
54 calories per rice crispy, 1.4 g fat (0.9 g saturated), 9.9 g carbs, 0.2 g fiber, 0.3 g protein
Reference: self.com/December 2008
https://www.self.com/fooddiet/recipes/2008/12/chocolate-rice-crispies
