Crispy Chocolate Squares

This delicious, dark crispy treat is great for kids and teens who don’t like to see bran cereal and oats in their squares; the cocoa “hides” those little extras and adds a yummy chocolate taste.

¼ cup butter 50 mL

5 cups miniature marshmallows 1.25 L

1 tsp vanilla 5 mL

¼ cup unsweetened cocoa powder 50 mL

4 cups rice crisp cereal 1 L

1 cup quick-cooking rolled oats 250 mL

1½ cups bran cereal (not flakes) 375 mL

¼ cup semi-sweet chocolate chips 50 mL

1. Line a 13x9-inch (3 L) baking pan with tin foil or parchment paper, leaving a 2-inch (5 cm) overhang at each end.

2. In a large saucepan, melt butter over low heat. Add marshmallows and stir constantly until melted, about 10 minutes. Remove pan from heat. Working quickly, stir in vanilla and cocoa powder until combined. Stir in rice cereal, oats, bran cereal and chocolate chips, mixing well after each addition.

3. Press mixture into prepared baking pan. Let cool until firm. Using overhangs as handles, remove from pan and place on a cutting board; cut into squares.

Store in an airtight container for up to 2 days.