Cappuccino Rice Krispie Treats
Makes: 12 to 25, depending on how you cut them
  • 5 cups Rice Krispies
  • 4 tablespoons unsalted butter
  • 6 cups miniature marshmallows
  • 2 tablespoons instant espresso powder
  • 1 teaspoon cinnamon
  • 2 ounces milk chocolate, melted, optional
  • 1 ounce white chocolate, melted, optional
  1. Coat a heatproof bowl with nonstick spray; place cereal in bowl. Coat a large silicone spatula with nonstick spray as well. Line an 8-inch square pan with plastic wrap and coat with nonstick spray and set all of these aside.
  2. Melt butter in medium pot over medium heat. Add marshmallows and melt over medium heat, stirring frequently. When marshmallows are about three-quarters melted add the espresso powder and cinnamon and stir vigorously until marshmallows are completely melted and espresso dissolves. Immediately scrape mixture on top of cereal and use coated spatula to fold and combine. Scrape into prepared pan (allow to cool briefly if too hot) and use damp fingers to press down into an even layer. Allow to sit until firm and set, about an hour, or hasten this process by refrigerating briefly (about 15 minutes).
  3. Pull up on plastic wrap and remove bars from pan. Set bars on work surface and peel plastic away.
  4. Scrape melted milk chocolate into a parchment cone, and do the same with the white chocolate in a separate cone. Snip the end of the milk chocolate filled cone and pipe squiggles all over the bars. Repeat with white chocolate. Refrigerate briefly until chocolate hardens, about 15 minutes, then cut into squares. Best served the same day but may be stored in airtight container at room temperature for up to 3 days.
Recipe by Bakepedia at