Ingredients
Method
Preparation
- Grease a large sheet of parchment or line a baking sheet with nonstick spray.
- In a roomy saucepan over medium-low heat, melt the unsalted butter.
- Add the mini marshmallows to the melted butter and stir until smooth and glossy. Remove from heat.
- Fold in the crispy rice cereal and crushed graham crackers until evenly coated.
- Transfer the mixture onto the greased parchment, pressing it lightly into a 1/2-inch-thick rectangle.
- Spread the chocolate spread or melted chocolate evenly over the rectangle.
- Sprinkle the mini marshmallows for filling across the chocolate layer.
- Roll the mixture tightly into a log using the parchment for guidance.
- Wrap the log snugly in parchment or plastic wrap and refrigerate for 30 to 45 minutes.
- Melt the semi-sweet chocolate chips with coconut oil or butter until smooth, then drizzle over the chilled log.
- Slice into rounds with a serrated knife, wiping the blade between cuts for clean edges.
Notes
Work quickly while the mixture is warm for easier rolling. Keep heat low for a soft texture. Chill fully before slicing for clean swirls.