FOX 8 Recipe Box: Chocolate Rice Krispy Bars

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Recipes from Lee Ann Miller, owner of Miller Haus Bed & Breakfast (Facebook page here) and friend of Walnut Creek Cheese.

Lee Ann is a contributor to

Chocolate Rice Krispy Bars


  • ¾ c. butter
  • 1 c. sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1-1/3 c. all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 Tablespoons dark cocoa
  • ½ c. nuts (optional)
  • 4 c. mini marshmallows
  • 3 Tablespoons butter
  • ¾ c. semi-sweet mini chocolate chips
  • ½ c. milk mini chocolate chips
  • 1 c. creamy peanut butter
  • 2 c. Rice Krispies


Cream butter, sugar, eggs and vanilla. In a separate bowl combine flour, baking powder, salt, cocoa (and nuts if desired).
Combine the creamed mixture and flour mixture and blend well.
Spread batter into greased 10x15 jelly roll pan and bake at 350 degrees for 15 minutes. Remove from oven and top with marshmallows, then return to oven for approximately 1-1/2 minutes. Dip a frosting spatula in water and gently spread the marshmallows while still warm. Melt butter and chocolate chips on low heat. Remove from heat and add peanut butter, then Rice Krispies. Gently spread on top of marshmallows.

1 Comment

  • Phyllis

    I have to assume the creamed mixture gets mixed with the dry ingredients and then spread into the jelly roll pan for baking. Is it okay to use a non-stick greased pan for baking? Also I have the Frosted Krispies. Are they okay to use and/or how do I compensate for the extra sweetness of the krispies?

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