RECIPE: Coconut Cocoa Rice Crispy Treats


Have you ever been sitting watching a marathon of your favorite show and suddenly get a hankering to make something delicious for a snack? If you stay up late enough, your body is going to want another meal for energy. Hubby and I really get into our shows and sometimes we are up pretty late binge watching Homeland, The Newsroom, Ripper Street or Downton Abbey. 

This was last night's concoction. I am still on my FMD diet so I could only eat a small nibble to taste it's post-worthy-ness. Hubby and child loved them-and they're gluten free!

We used a Costco brand of rice cereal called Cocoa Rice Crackles. You can use plain old Cocoa Crispies. And be sure to use some parchment paper so these just come right up without sticking to your pan.

Now we're all set for tonight's T.V. binge watching-Fargo. (Man, Billy Bob Thornton knows how to play crazy. Yikes.)

Coconut Cocoa Rice Crispy Treats

Ingredients
3 Tbsp. butter
6 cups cocoa rice crispy cereal
7-8 dove milk chocolates or chocolate eggs (about 2 oz. total)
1/3 cup shredded coconut 
8-10  oz. mini marshallows

Directions
Line a rimmed cookie sheet or 2 inch deep rectangular pan with parchment paper.

In a large stock pot, melt the butter and chocolate over medium low heat. Once melted, add the marshallows and stir until melted. Take pot off heat and mix in the cereal and coconut until all is well combined. Pour onto the parchment and press the mixture into the pan until evenly distributed and flattened. Let cool.

Once cool, cut into squares and keep in an airtight container using parchment in between layers to prevent sticking. Or you can wrap each square in plastic wrap so they are already to throw into lunch bags the next day.

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