Decadent Chocolate Covered Rice Krispie Treats

• 3 tablespoons butter or 3 tablespoons margarine, plus extra for greasing the pan
• 5 ounces toasted coconut marshmallows (half of a 10 oz. package)
• 5 ounces regular marshmallows (half of a 10 oz. package)
• 6 cups Rice Krispies
• 1 (12 ounce) package dark chocolate chips (I use Hershey's Special Dark)
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1/3 cup milk
• 1 tablespoon corn syrup
• 50 pieces M&M's

1. For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
2. Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
3. Press cereal into the greased pan with the spatula. Let cool.
4. To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
5. Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
6. Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
7. Cool at room temperature, cut into squares, and enjoy!
8. *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.

butter, coconut marshmallows, regular marshmallows, rice krispies, chocolate chips, butter, salt, milk, corn syrup

Taken from www.food.com/recipe/decadent-chocolate-covered-rice-krispie-treats-448985 (may not work)