A sticky chewy crispy no-bake chocolate treat. These chocolate marshmallow crispies are really easy to make. The difficult part comes in waiting for them to set.
Rebecca over at Bake n Quilt is hosting We Should Cocoa this month and has chosen the ingredient marshmallow to get us all thinking. With the hot and steamy weather continuing here in the UK, this is a good choice; there is no baking required in making marshmallows and plenty of simple no bake recipes to use them in too.
Are Marshmallows Vegetarian?
Standard marshmallows are absolutely not vegetarian. They’re made with gelatine, which comes from various parts of dead animals. Luckily, there are plenty of alternatives available these days which are vegetarian. And they’re suitable for vegans too. Gelatine is replaced with seaweed. What a relief that is.
Chocolate Marshmallow Crispies
My first thought was what a good excuse to make rocky road. This is something I like, but try not to make too often as it disappears rather too fast. However, when browsing through my newest book, Mast Brothers Chocolate: a family cookbook, I came across a recipe for crispy treats. Sounds good to me. It’s basically a mass of melted marshmallows with some chocolate and crisped rice thrown in.
As we are about to embark on a journey to visit CT’s mother, it seemed like a good time to try these out. She has a sweet tooth, so I’m hoping she will be appreciative. I had to convert US measures to UK ones, but I more or less did what the recipe stated for once. Oh the joy of a simple recipe; it’s barely more than a sentence long.
Unlike the chocolate peanut butter crispies, these chocolate marshmallow crispies are easy to cut. The peanut butter ones are quite crumbly, but the stickiness of the marshmallows holds these together very nicely.
Just like rocky road, I find these crispy treats to be very moreish. Luckily, this particular batch was destined for Hampshire. So they were hastily packed into a tin before too many disappeared. How many, I ate whilst in the New Forest remains a closely guarded secret.
If you can stop your household scoffing the lot in short shrift, these will keep well for three or four days. Just store them in an air tight container in a cool place.
Other No-Bake Chocolate Treats You Might Like
- Chocolate oat truffles (vegan)
- Chocolate puffs (vegan)
- Crispy crackolates
- Lemon sherbert tiffin (gluten-free)
- Sour cherry chocolate biscuit cake
- Two tone crispies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate marshmallow crispies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more no-bake recipes you might like, I have quite a few to choose from.
Chocolate Marshmallow Crispies. PIN IT.
Chocolate Marshmallow Crispies – The Recipe
Chocolate Marshmallow Crispies
- 50 g unsalted butter
- 300 g marshmallows
- 150 g dark chocolate – chopped (I used Green & Black’s 72%)
- 200 g crisped rice
- Melted the butter in a large pan over a low heat.
- Add the marshmallows and allow to melt. Then stir to combine.
- Remove from the heat and add the chocolate. Leave for a couple of minutes to melt then stir and mix.
- Add the crisped rice and mix everything together. The stirring is quite tricky as the mixture is very sticky, but do persist.
- Turn into a greased 9″ sq. silicone cake mould or lined tin and press down lightly with the back of a spoon to distribute the mixture and flatten it.
- Leave for at least an hour in a cool place to set. Turn out onto a board and cut into 36 squares.