Caramel Chocolate Chip Crispy Squares
A recipe such as this is great to have on hand when you’ve frittered away the entire day doing taxes (if you didn’t know by now, I tend to put off doing really big important things by focusing on a motley assortment of meaningless chores–I’ve steam-cleaned the grout in my bathroom instead of writing an essay),checking (and double checking) your credit score, daydreaming about what to do with your “giant” refund, laundry, watching terrible t.v., eating even more terrible sushi (new restaurant has ruined cheap sushi for me) and attempting (and failing) to clean water spots off of the couch (note to self: water doesn’t really work to remove water spots).
These squares kinda taste like a caramel frappucino topped off with a healthy dose of over-processed high fructose corn syrup. What’s not to love?
Caramel Chocolate Chip Crispy Squares
Yield: 1 pan cut into as many (or as little) squares as you’d like
- non-stick cooking spray for greasing pan and hands
- 3 tablespoons butter
- 1 package Caramel-Vanilla Swirl Jet-Puffed Marshmallows
- 5½ cups puffed rice cereal
- 1 cup semi-sweet chocolate chips
- Grease 13×9 cake pan with non-stick cooking spray. Set aside.
- In a large microwave safe bowl, microwave butter on high for 45 seconds, or until melted.
- Add in the marshmallows; toss to coat. Microwave for 1½ minutes, stirring halfway through cooking time.
- Stir in the puffed-rice cereal. Fold in the chocolate chips. Pour mixture into prepared pan. With greased hands press mixture evenly into pan.
- Cool completely before cutting into 24 (or 16, 32, 8, or 2…) squares.
Tags: Bar Cookies, CHOCOLATE, dairy free, Fast, Kid Friendly, no eggs, No-bake, Nut-free, wheat-free
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