A chewy, chocolatey, coconuty, traditional Australian treat.
4 cups rice crispy cereal (rice bubbles)
1 1/2 cups confectioners' sugar
1 cup toasted coconut (microwave on pie plate 2 1/2-3 minutes, mixing every minute)
4 tablespoons cocoa powder
1/3 cup semi-sweet chocolate chips
1/3 cup miniature marshmallows
2 sticks butter, melted
Pour rice krispies into a large bowl. Add confectioners' sugar, coconut, cocoa powder, chocolate chips and marshmallows. Mix well. Pour butter over and mix until thoroughly combined and moistened. Spoon about two tablespoons of the mixture into paper-lined muffin tins. Press down. Refrigerate at least 20 minutes so they can set. Makes about 25. Note: This is a great recipe to make with kids - and to play with. You can add raisins, chopped nuts, peanut butter..