Ingredients
8 ounces semisweet chocolate
6 squares white almond bark (for the base)
1 cup Rice Krispies cereal
1 cup miniature marshmallows
1 cup salted peanuts, coarsely chopped if desired
2 additional squares white almond bark (for topping)
Maraschino cherries, drained and patted dry
About 1/2 cup shredded coconut
Method
This no-bake, crunchy chocolate treat combines melted chocolate with cereal, marshmallows, and peanuts for a nostalgic dessert that sets in the refrigerator. The recipe below yields a thick, sliceable bar that’s perfect for sharing or packing as an easy sweet bite.
1. Prepare your pan: Lightly grease a 12-inch round pan or line it with parchment paper for easy removal. Set aside.
2. Melt the base chocolate: Place 8 ounces of semisweet chocolate and 6 squares of white almond bark in a microwave-safe bowl. Heat at full power in 20–30 second intervals, stirring between intervals until the mixture is smooth and fully melted. Alternatively, melt gently in a double boiler over simmering water, stirring until smooth. Take care not to overheat.
3. Combine the mix-ins: In a large mixing bowl, combine 1 cup Rice Krispies, 1 cup miniature marshmallows, and 1 cup salted peanuts. Pour the warm chocolate and almond bark mixture over the dry ingredients and stir until everything is evenly coated.
4. Press into the pan: Transfer the chocolate mixture into the prepared 12-inch round pan. Use a spatula or the back of a spoon to press the mixture evenly into the pan, creating a firm, level “crust.” Make sure the edges are compacted so the bars hold together once chilled.
5. Prepare the topping: Melt the remaining 2 squares of white almond bark in a small microwave-safe bowl, heating in short bursts and stirring until smooth. Drizzle or spread this melted white almond bark evenly over the top of the chocolate-crispy layer.
6. Decorate: Arrange maraschino cherries on top for color and a classic look. If the cherries are wet, drain and gently pat them dry first so they won’t bleed onto the topping too much. Sprinkle approximately 1/2 cup shredded coconut across the top for texture and to complement the cherries.
7. Chill to set: Place the pan in the refrigerator and chill until the bars are firm, at least 1–2 hours. Chilling time will vary depending on thickness and refrigerator temperature; doneness is reached when the bars hold their shape and the topping is set.
8. Serve: Once firm, remove the pan from the refrigerator. If you used parchment, lift the slab out and transfer to a cutting board. Slice into wedges or bars. Store leftovers in an airtight container in the refrigerator for up to one week.
Tips:
- If you prefer a richer chocolate flavor, substitute a portion of the semisweet with bittersweet chocolate, keeping the total chocolate weight the same.
- For a nut-free version, replace the salted peanuts with additional cereal or toasted seeds.
- Patting the cherries dry and placing them just before the white topping sets will help maintain their bright appearance.
- Allow the mixture to cool slightly before pressing into the pan so marshmallows don’t melt entirely; some chewiness is desirable for texture.