Snap into our River Road Crisp Rice Bars rice! Packed with crispy goodness and ooey-gooey marshmallow magic, these treats will bring a smile to your face.
River Road Crisp Rice Bars
Ingredients
- 5 tablespoons unsalted butter
- 5 cups mini marshmallows
- 4 ounces semisweet chocolate, chopped
- 3 cups crisp rice cereal
- 1 cup coarsely chopped pecans, divided
- ¼ teaspoon kosher salt
- 2 tablespoons canned dulce de leche
Instructions
- Spray a 9-inch square baking pan with baking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large Dutch oven, melt butter over medium heat. Add 3 cups marshmallows and chocolate, and cook, stirring frequently, until melted and combined. Remove from heat, and stir in cereal until coated. Stir in ¾ cup pecans and salt. Fold in remaining 2 cups marshmallows. Transfer mixture to prepared pan. Using greased hands or a greased rubber spatula, press mixture into prepared pan. Let cool completely. Using excess parchment as handles, remove from pan, and cut into bars.
- In a medium microwave-safe bowl, heat dulce de leche on high in 15-second intervals stirring until melted. Drizzle over bars; top with remaining ¼ cup pecans. Store in an
- airtight container for up to 3 days.
