Ingredients:

  • 6 Tbsp Unsalted Butter, cut into pieces
  • 10 oz bag + 1 cup extra Mini Marshmallows
  • 2 Tbsp Unsweetened Cocoa Powder (Dutch-processed), sifted
  • ¼ tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
  • 1 to 1 ½ tsp Red Food Colouring (Gel Paste)
  • 6 cups Rice Crispy Cereal (Plain)
  • 2 oz Cream Cheese, full fat, softened (for drizzle)
  • 1 Tbsp Unsalted Butter, softened (for drizzle)
  • ½ tsp Vanilla Extract (for drizzle)
  • ¾ cup Powdered Sugar, sifted
  • 1-2 Tbsp Milk or Heavy Cream

Instructions:

  1. Prep the Pan: Line a 9x13 inch pan with parchment paper, leaving an overhang, and lightly grease the paper. Set aside.
  2. Melt the Butter: In a large saucepan, melt the 6 Tbsp of unsalted butter over low heat. Do not rush this to prevent browning.
  3. Create the Red Velvet Paste: Whisk in the sifted cocoa powder, salt, and vanilla extract until smooth. Then, vigorously whisk in the red gel food colouring until the mixture is deeply pigmented and uniform.
  4. Melt the Marshmallows: Add the 10 oz bag of marshmallows to the colored butter mixture. Stir continuously over low heat until the mixture is mostly melted (about 80% dissolved).
  5. Achieve Velvety Smoothness: Remove the pan from the heat. Stir until the remaining lumps of marshmallow have melted from the residual heat. Stir in the extra 1 cup of mini marshmallows for added chewiness.
  6. Fold in the Cereal: Immediately pour the 6 cups of Rice Krispies cereal into the marshmallow mixture. Using a rubber spatula, fold gently but quickly until the cereal is evenly coated with the red mixture. Do not overmix.
  7. Press and Chill: Transfer the sticky mixture into the prepared pan. Use lightly buttered hands or greased parchment paper to gently and evenly press the mixture into the pan. Do not compress tightly. Allow to set at room temperature for a minimum of 1 hour, or chill for 30 minutes.
  8. Prepare the Drizzle: In a small bowl, whisk together the softened cream cheese and 1 Tbsp of softened butter until completely smooth and creamy.
  9. Sweeten and Thin: Sift in the powdered sugar and add the vanilla extract. Mix until combined. Gradually add 1 to 2 tablespoons of milk or cream until the mixture reaches a smooth, drizzling consistency.
  10. Drizzle and Cut: Once the squares are set, lift them out of the pan. Drizzle the cream cheese icing generously over the top. Allow the icing to set slightly (about 10 minutes) before cutting into 16 squares.