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Ingredients
- 10 c. Rice Krispies
- 3 c. Cornflakes
- 1Â 1/2 c. Shredded coconut
- 1/4 c. Butter or possibly margarine
- 250 gm Regular marshmallows (about 40 to 48), (250 to 300)
- 300 gm Semisweet chocolate chips, (about 2 c.)
- 1/2 c. Butter or possibly margarine
Directions
- Lightly butter a 9x13-inch (3-L) pan or possibly coat with cooking spray. In a large bowl, stir Rice Krispies with cornflakes and coconut. In a large saucepan over medium heat, heat 1/4 c. butter. Add in marshmallows and stir till melted, about 5 min. Or possibly place butter in a large microwave-safe bowl and microwave for 30 to 60 seconds or possibly till melted. Stir in marshmallows.
- Microwave on high for 1 to 1 1/2 min or possibly till smooth when stirred. Add in marshmallow mix to cereal mix. Stir well.
- Then, place chocolate chips and 1/2 c. butter in a saucepan over medium-low heat. Stir often till chips are melted and mix is smooth, about 5 min. Or possibly place chocolate chips and butter in a microwave-safe bowl and microwave on medium, uncovered, for 1 1/2 to 2 min, till almost melted. Remove and stir till smooth.
- Spread half of cereal mix in bottom of buttered pan. Wet your hands and firmly press into an even layer. Proportionately spread on all of the filling. Top with remaining cereal mix, again pressing into an even layer. Place uncovered pan in the refrigerator till set, about 45 min. Cut into squares. Store in a sealed container in layers separated by waxed paper.
- Squares can be refrigerated for up to 1 week.
- Makes 24 squares, about 2inches square.
- Notes at head of recipe: And they're crunchy too! This fancy layered variation of beloved Rice Krispie squares-also from Roca Jack's in Regina, Saskatchewan -has a soft chocolate centre. Chatelaine staffers scarfed these down in record time.
- issue.
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