No-Bake Cocoa Crisp Squares
|4||cups Homemade Stevia Marshmallow Crème|
|3||tablespoons unsalted butter|
|2||tablespoons unsweetened natural cocoa powder|
|6||cups crisp rice breakfast cereal|
|1/2||ounces dark (70 percent) chocolate, chopped|
Coat an 8-inch square baking dish with cooking spray and set aside.
Place the Marshmallow Crème, butter, and cocoa in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula until the mixture is mostly melted.
When just a few lumps of Marshmallow Crème remain, remove the pot from the heat and stir until the mixture is smooth. Dump in the cereal and mix until it is well coated.
Spread the cereal mixture in the prepared pan and press it into an even layer. Moisten your hand lightly with water and press to pack it very firmly.
Melt the chocolate in a small bowl in the microwave. Using a fork, drizzle the melted chocolate over the pan in long lines. Refrigerate, uncovered, until it sets, about 2 hours.
Run a knife around the edge of the pan. Use the blade to help lift the packed cereal out of the pan. On a cutting board, use a sharp knife to cut Cocoa Crisp into 16 squares. Serve immediately, or refrigerate on a plate, covered with foil, for up to 2 days.
Per Serving: 137 calories, 3.5 g fat (2.5g saturated fat), 24 g carbohydrate, 3 g protein, 0 g dietary fiber, 105 mg sodium.