Never wavering in my love for chocolate goodness, years ago I dumped some cocoa and chocolate chips into our usual rice krispie treats. The result was so amazing we ate the pan in record time. I then made them for co-workers, who talked about them even as long as two years later. To make these extra special, slice each square in half like a bun and sandwich a scoop of vanilla ice cream inside. Wrap each ice cream sandwich up in cling film and put back in the freezer for about 30 minutes. But first, the rice krispie squares!
Ingredients:
1/4 cup butter or margarine
250 g of mini marshmallows
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
5 cups Rice Krispie cereal
1 cup semi sweet chocolate chips
Grease a 9x13 inch cake pan with butter.
In a large pot, melt the butter and the marshmallows together over low heat, stirring constantly. When completely melted, add the vanilla and cocoa, stirring until smooth. Remove from heat. Pour in the cereal and chocolate chips and with a wooden spoon and stir until combined.
Rub some butter on your hands and pack the warm mixture into the pan, pressing it down. Allow the squares to cool before slicing.
Store on the counter in either an airtight container, or in the pan with cling film on top.
Note: For extra over the top chocolatey goodness, you could melt 3 oz of chocolate chips and drizzle it over the top. Let cool and then cut into squares.
Makes about 12 big servings
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