Need a last minute Cinco de Mayo sweet treat? I made a batch of these yesterday with rave reviews from everyone in the office! Don't fret over the Mexican vanilla - they'll be fabulous with plain ol' vanilla extract, too. I also omitted the nuts since I only had walnuts on hand.
You'll need:
1/4 cup butter or margarine
Dash of salt
1 10-oz pkg regular marshmallows
1 tsp cinnamon
1 tsp Mexican vanilla (regular OK)
5 1/2 cups Cocoa Krispies cereal
1 cup pecans, chopped (optional)
3/4 cup mini semi-sweet chocolate chips, divided
Dash of salt
1 10-oz pkg regular marshmallows
1 tsp cinnamon
1 tsp Mexican vanilla (regular OK)
5 1/2 cups Cocoa Krispies cereal
1 cup pecans, chopped (optional)
3/4 cup mini semi-sweet chocolate chips, divided
Directions:
Grease a 9 x 13 pan or line with foil or parchment paper.
In a large stock pot, melt the butter over low heat. Add the marshmallows and stir constantly until completely melted (marshmallows will lose their shape). Toss in a pinch of salt, the cinnamon, and the vanilla and stir quickly before removing from the heat.
Mix in the cereal, pecans (if using) and 1/4 cup of the chocolate chips. Make sure to evenly coat the cereal before adding to the pan.
Press into the pan into an even layer, using your hands (slightly wet) if needed. Sprinkle the remaining chocolate chips across the top and let cool before cutting.
I'm pretty sure that every holiday is made better with chocolate - Happy Cinco de Mayo!
1 comment:
nomnom. These sound (and look) fantastic
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