Holiday Rice Crispies

• For the Main Bars:
• 5 cups rice cereal (crispies are the best)
• 5.5 cups or one bag of marshmallows (or one large container marshmallow fluff)
• 3 tbsp butter, melted
• For the "add-ons", set-aside:
• 1 c mini marshmallows
• 1 cup mini semisweet chocolate chips
• For the Topping:
• 1 cup semi-sweet chocolate chips for melting
• 1/4 cup white chocolate shavings for topping
• Mint crumbles or mint candy bits for topping.

1. Make the Main Bars:
2. Prep and set-aside a large baking sheet with a 1 to 2 inch lip by buttering or lining with parchment paper or waxed paper. Set-aside.
3. In a large bowl, mix the melted butter and marshmallows until the marshmallows are fully coated.
4. Melt the marshmallows in the microwave for 1 to two minutes, stopping the microwave every 20-30 seconds to check the mixture for melting and to stir.
5. Remove when fully melted and blended.
6. QUICKLY add-in the rice cereal, mini chocolate chips, mini marshmallows, nuts (if using) and mix until thoroughly integrated.
7. The chips may melt, making the mixture look brown.
8. If you want to avoid this, try to wait just a second or two after blending in the rice cereal, to keep the heat of the marshmallows from melting the chips.
9. Press mixture unto your prepped baking sheet until flat and evenly spread-out.
10. (tip! Coat your hands in butter, or use an extra piece of parchment paper to protect your hands and press).
11. Make the Topping:
12. Melt the chocolate chips on a stove top over LOW heat, stirring constantly.
13. Take care not to neglect the chips or stop stirring.
14. You don't want them to burn.
15. The chocolate is thoroughly melted when you can stir and there is a nice smooth consistency, like stirring frosting when freshly made.
16. There should not be any lumps. Lumps indicate unmelted chips.
17. Spread the melted chocolate along the top of the pressed rice-bar mixture until evenly topped.
18. The top of your rice crispies should now be a layer of chocolate.
19. Rice should only be visibly in scant areas where cereal pops up.
20. Sprinkle white chocolate shavings and the mint topping on top until evenly distributed.
21. Let cool.
22. Cut into tiny bites of about 1 cm by 1cm.
23. The mint makes the bars very rich and the chocolate makes them very sweet, so small bite-sized pieces are best.
24. To modify the color for St. Patty's Day, melt white chocolate on top and color

rice cereal, marshmallows, butter, marshmallows, chocolate chips, semisweet chocolate chips for melting, white chocolate shavings for topping, crumbles

Taken from www.epicurious.com/recipes/member/views/holiday-rice-crispies-51559041 (may not work)