Megan is back to eating rice (in moderation!) with thankfully no eczema flare-ups. To celebrate, I made these chocolate rice crispy treats. I love these things, and so do the kids!
1/2 bag of marshmallows (I use about 11 large Elyon Marshmallows)
2 tbsp. coconut oil
1/2 box Nature's Path Koala Crisp cereal
1 cup Enjoy Life Chocolate Chips
Line one 8x8 inch baking dish with wax paper, set aside.
If using a microwave, place the marshmallows and coconut oil in a large glass bowl. Microwave on high for one minute, or until the marshmallows puff up and start to melt. Stir until melted and the oil is incorporated. If doing this on the stove, put the marshmallows and coconut oil in a large pot. Stir over low heat until the marshmallows melt and the oil is incorporated.
Pour the cereal into the marshmallow mixture and stir vigorously to coat. Scrape the cereal mixture into the prepared baking dish. Press the cereal mixture evenly into the dish with your hands.
Put the chocolate chips into a small glass bowl and microwave on high for 45 - 60 seconds or until the chocolate chips start to look soft. Stir until completely melted. Or, put the chocolate chips into a small saucepan. Stir over low heat until the chips begin to soften, then turn off the heat and stir until completely melted.
Pour the melted chocolate over the cereal mixture in the baking dish and spread evenly over the surface. Cool in the refrigerator until the chocolate hardens, about 30 minutes, before cutting into squares to serve.