I had pretty much a full package of marshmallows left over from my horrid disaster with s’mores, and a sizable chunk of baking chocolate that needed to be consumed before we left the province.
So start with a giant pot and your gooey whites, around 40 large marshmallows. Chuck them in the pot with 3 tablespoons butter and heat that on medium low, stirring frequently.
While that’s on the go, butter two large baking dishes.
Chop up about 4oz chocolate (I used milk chocolate) and use your microwave or a double boiler to melt it down.
When the marshmallows start to melt, you can add in a few tablespoons vanilla extract and a few tablespoons coconut extract. Be careful, as the alcohol in the extracts will fizz up. Keep stirring as the marshmallows continue to desolidify.
Pour in the melted chocolate when the marshmallows are nearly entirely melted and remove the pot from the heat. This will prevent your melted chocolate from seizing.
Stir quickly until it’s all well combined.
Pour in about 1 cup sweetened dessicated coconut and stir that up.
Add in as well 6 cups crisped rice cereal and stir until it’s all evenly coated with chocolate goo.
Using a buttered spatula or buttered hands, flatten the crispies into the buttered pans, pressing down firmly into the corners.
Chop up about 8oz chocolate, melt that, and spread it thinly over the top of the crispies in both pans.
Allow the chocolate to set for a bit, but cut your treats before it’s completely hardened. Chill to set completely.
And then, well, you eat them. Simple as that.