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Much easier than making German chocolate cake! And very yummy. I prefer my rice krispies thick, so I cut the recipe in half and put it into a 9X5 loaf pan. I like them gooey, so I follow the butter/marshmallow/rice krispie ratio from the 80s.  4 tbsp butter, 10 oz rice krispies, 5 cups rice krispies. I love making new, fun variations on rice krispies, and the coconut in this one made it really good. Coconut extract would be fun to try in this recipe, but I don’t think I’ll be buying it any time soon.

German Chocolate Rice Crispy Treats (Ptit Chef)


6 tbsp butter, divided
10 oz marshmallows, either small ones or large ones
4 cups chocolate rice crispy cereal
1 cup sweetened shredded coconut
1/2 cup chopped pecans (toasted)
1 1/2 cups semi-sweet or milk chocolate chips (milk chocolate, because it’s closest to German chocolate)


1. In a large saucepan, melt 3 tbsp butter and marshmallows together until smooth.
2. Add the cereal, coconut, and pecans and stir vigorously until they are all coated with marshmallow.
Press the cereal mixture into a 2-qt buttered baking dish. Butter the bottom of a measuring cup and use it to press the mixture flat.
4. In the microwave or double boiler, melt the remaining 3 tbsp butter with the chocolate. Pour and spread the chocolate on top of the cereal. Allow it to set up until firm, then serve. Store in an air-tight container for up to 2 days. These are richer than your average rice crispy treats, so cut into approximately 24 pieces. 1/24 of the recipe is 104 calories.


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