Chocolate Marshmallow Rice Crispy Bars made with marshmallows and a layer of chocolate for a sweet spin on a childhood favorite.
INGREDIENTS
- 50g Unsalted Butter
- 100g Chocolate chips
- 300g White Marshmallows
- 200g Rice Krispies (Rice Bubbles or Puffed Rice Cereal)
INSTRUCTIONS
Preheat the frying pan over low flame, then melt the unsalted butter.
Add chocolate chips and stir until melted.
Add marshmallows and stir until all melted and smooth.
Add rice krispies and quickly stir until well coated.
Prepared baking tray with greaseproof baking paper, and quickly move it into the tray. Spread that out into the tray and pop this into the fridge to set a couple of hours.
After 1 hour, you'll be able to cut it up into squares and serve it.
That's the way to make and the ingredients you need to make delicious Chocolate Marshmallow Rice Crispy Bars. Not too difficult to follow, right?
Serve with a glass of milk or tea. Enjoy it.
Marshmallow Nutrition Facts
A single serving of marshmallows weighs about 28 grams—that's four large marshmallows or just over a half cup of mini-marshmallows. There are about 90 calories in marshmallows if you consume a single serving of the basic form of the food.
But there are different types of marshmallow foods and the calories in those foods can vary.
Marshmallow Fun Facts
Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty.
Marshmallow was made from the mallow plant (Athaea officinalis) that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. Mallow is native to Asia and Europe and has been naturalized in America. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey. However, no one knows what the candy looked like in those times.
The French were introduced to marshmallow in the early to mid-1800s. Owners of small candy stores whipped sap from the mallow root into a fluffy candy mold. This time-consuming process was typically done by hand. Candy stores had a hard time keeping up with the demand. Candy makers started looking for a new process to make marshmallows and found the starch mogul system in the late 1800s. It allowed candy makers to create marshmallow molds made of modified cornstarch. At this same time, candy makers replaced the mallow root with gelatin and this created the marshmallow stable form.
August 30th is National Toasted Marshmallow Day.
Marshmallows were introduced and popularized in the United States in the early 1900s, after the new manufacturing process was developed.
In 1948, Alex Doumak revolutionized the process for manufacturing marshmallows. He created and patented the extrusion process. This process involves taking the marshmallow ingredients and running it through tubes. Afterwards, ingredients are cut into equal pieces and packaged. In the 1950s, marshmallows became extremely popular in the United States and were used in a variety of food recipes.
Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales.
The marshmallow capital of the world is in Ligonier, Noble County, Indiana.
Ligonier is also the home of the Annual Marshmallow Festival.
Each summer more than 50% of all marshmallows sold are toasted over a fire.
The largest s’more ever made weighed 1,600 lbs. and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003.
