Frango Rice Krispy Treats
Reprinted from Marshall Field's Cookbook
Ingredients:
6 tablespoons unsalted butter
18 ounces mini marshmallows
9 cups crispy rice cereal
12 ounces Frango Double Chocolate Baking Chips or chopped Frango Double Chocolate candies
Yields: 12 large bars
Butter a 9 x 13-inch baking pan. Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the marshmallows and stir constantly for about 5 minutes, until completely melted and smooth. Watch carefully to avoid burning; decrease the heat if the mixture begins to brown.
Remove from the heat, add the cereal and stir well to combine thoroughly. Scoop the mixture into the prepared pan. Butter your hands and firmly put the mixture into the pan, making as even a layer as possible. Evenly sprinkle the chocolate chips over the top and use a rubber spatula to spread them out (the heat from the mixture should soften the chips enough to spread them, but if not, place the pan in a warm oven for 2 minutes to soften the chips).
Allow the chocolate to harden at room temperature for 4-6 hours before cutting into 12 bars. Store at room temperature in an airtight container for up to 3 days.
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