Ingredients
2 tablespoons butter1 ounce unsweetened chocolate1 jar (7 ounces) marshmallow creme2 tablespoons baking cocoa1 teaspoon vanilla extract6 cups crisp rice cereal
Preparation
In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool before cutting.
