Crunchy chocolate-almond cereal squares
4
Points®
Total Time
13 min
Prep
8 min
Cook
5 min
Serves
24
Difficulty
Moderate
Classic rice cereal treats get a rich chocolatey update with an irresistible crunch thanks to other tasty stir-ins like popcorn, oat cereal and almonds. Make these ahead and store at room temperature until ready to serve. If you store them stacked, place aluminum foil between each layer to prevent them from sticking to one another. There are two kinds of cocoa: natural unsweetened, which is what is used here, and Dutch-process. Natural cocoa has full, rich chocolate flavor and is the type used most often in baking. Dutch-process cocoa has been treated with an alkali, which mellows its flavor and gives baked goods a very deep color.
Ingredients
Plain air popped popcorn (prepared without oil)
3 cup(s)
Crispy rice cereal
2 cup(s)
Artificially sweetened ready-to-eat cereal
2 cup(s), oat circle variety
Almonds
¾ cup(s), sliced, whole unblanched toasted
Unsalted butter
2 Tbsp
Grated unsweetened chocolate
1 oz, or preferable chopped
Store-bought marshmallow creme
7½ oz
Unsweetened cocoa powder
3 Tbsp
Vanilla extract
2 tsp