Ingredients
Equipment
Method
- Lay out a sheet of parchment paper and spray with non-stick cooking spray. Spray a rolling pin and spatula.
- In a large saucepan over medium-low heat, melt the butter. Add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove from heat and quickly stir in the Rice Krispies cereal until fully coated.
- Turn the mixture onto the greased parchment. Using greased hands and a rolling pin, flatten it into an even 1/2-inch thick rectangle.
- Spread the Marshmallow Fluff evenly over the rectangle, leaving a 1-inch border. Melt 1/2 cup chocolate chips and drizzle horizontally down the center.
- Using the parchment to help, tightly roll the cereal mixture into a log, pressing the seam to seal.
- Wrap the log tightly and chill in the refrigerator for at least 1 hour until firm.
- Unwrap and slice into 1-inch rounds using a sharp serrated knife.
- Arrange slices on a platter. Melt the remaining 1/2 cup of chocolate chips and drizzle heavily over the top before serving.
Notes
Work quickly when rolling the cereal base, as it becomes harder to manipulate as the marshmallow cools. Always use a serrated knife with a gentle sawing motion to prevent squishing the rolls.