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Crispy Cocoa-Marshmallow Treats

Crispy Cocoa-Marshmallow Treats with White Chocolate

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Recipe Details


It’s back-to-school season, so of course we can't help feeling a little nostalgic. These chewy, sticky puffed rice squares are just like those bake-sale treats we loved as kids. We’re making them extra rich and chocolatey by mixing the crispy cereal and melty marshmallows with both cocoa powder and dark chocolate chunks, then decorating with a white chocolate drizzle. Just like a cup of hot cocoa, these treats are the perfect combo of chocolate and marshmallow.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 470
  • Protein 4g
  • Total Carb 59g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dark chocolate
    2 ounces
    dark chocolate
  • white chocolate chips
    1/3 cup
    white chocolate chips
  • unsalted butter
    7 packets
    unsalted butter
  • cocoa powder
    2 tablespoons
    cocoa powder
  • mini marshmallows
    3 cups
    mini marshmallows
  • puffed rice
    3 cups
    puffed rice
  • Maldon sea salt
    1/4 teaspoon
    Maldon sea salt
  • 8" aluminum tin
    8" aluminum tin

What You’ll Need

  • canola oil
  • kosher salt
  • 10" large pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Roughly chop dark chocolate or leave in bag and gently crush into small pieces with the bottom of a heavy pan. In a medium heatproof bowl, combine white chocolate chips, 1 packet butter, and ½ tablespoon water; set aside until Step 5. Reshape aluminum tin, if bent, and rub with 1 teaspoon canola oil.

  2. Make cocoa sauce

    Make cocoa sauce

    Heat remaining butter in a large pot over medium heat. When butter is foamy, add cocoa powder and ⅛ teaspoon kosher salt. Cook, stirring, until mixture is combined and fragrant, about 1 minute.

  3. Melt marshmallows and stir in puffed rice

    Melt marshmallows and stir in puffed rice

    To pot with butter-cocoa mixture, still over medium heat, add marshmallows. Cook, stirring, until marshmallows are melted and smooth, 2-3 minutes. Remove pot from heat. Add puffed rice and dark chocolate chunks and stir until puffed rice is fully coated and combined.

  4. Chill marshmallow treats

    Chill marshmallow treats

    Working quickly, pour chocolate-marshmallow mixture in prepared tin and press into an even layer, being sure to fill edges and corners of tin (the warmer the mixture is the more pliable it is, so work swiftly). Transfer tin to a flat surface in refrigerator and chill until beginning to set, about 5 minutes.

  5. Make white chocolate drizzle

    Make white chocolate drizzle

    While treats chill, microwave white chocolate mixture in 30-second intervals, stirring well between each, until completely smooth and pourable. Drizzle white chocolate over marshmallow treats. Sprinkle with Maldon salt as desired. Return tin to refrigerator; chill until set and completely cool, at least 20 minutes.

  6. Plate marshmallow treats

    Plate marshmallow treats

    Once completely cool, cut crispy cocoa-marshmallow treats into 2-inch squares and enjoy!

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