Martha Stewart'S Crispy Chocolate-Marshmallow Treats

• 6 tablespoons unsalted butter, plus more for pan
• 10 ounces mini marshmallows
• 1/4 cup unsweetened Dutch-processed cocoa powder (spooned and leveled)
• 6 cups crisp rice cereal
• 2 ounces bittersweet chocolate, melted

1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
3. Let cool to room temperature; cut into 16 bars.
4. (To store, keep in an airtight container at room temperature, up to 5 days.).

unsalted butter, marshmallows, cocoa, crisp rice, bittersweet chocolate

Taken from www.food.com/recipe/martha-stewarts-crispy-chocolate-marshmallow-treats-395775 (may not work)