- 2 bags of marshmallows (300g each)
- 1 pack of rice crispies (340g)
- cocoa (optional)
- ca 160g butter
- plastic wrap foil
If you can't get the original rice crispies you can use SchokoPops or something like that instead. Do NOT use dutch marshmallows, they contain too much artificial flavour. Ideally use plain american Kraft JetPuffed marshmallows.
Grease 2 non stick or glass baking dishes(ca 18,5 * 26,5 * 5,5 cm). Take a strong wooden spoon and big pan with a thick bottom, warm up the pan, then turn heat down. Throw one bag of marshmallows + 80g of butter into the pan, stir until the marshmallows are melted and well blended with the butter. Add as much cocoa as you like (I use about 4 heaped soupspoons) blend with marshmallow - butter mixture. Then add half bag of rice crispies. You got to work quick now and will need a strong arm: as soon as the mixture cools down it will become extremely sticky and tough. Work the crispies into the marshmallow mixture until every crispie is well covered. Transfer to backing dish. Try to push into the dish as good as you can. Cut of a piece of plastic wrap to cover the backing dish, put over the backing dish, through the foil press down hard on the crispie mass to compact it and smoothen out the surface. Let cool down, cut into squares with a sharp knife. Warp in plastic wrap to preserve or transport.
Do the same for the 2nd bag of marshmallows the other half of the rice crispies and left over butter.
