These gluten-free treats are just the right antidote after a soccer game on a chilly afternoon. They are simple to make and the chocolate drizzle makes them extra special. (Adapted from Martha Stewart.)
Chocolate Rice Treats
Makes 32 bars.
6 tablespoons unsalted butter, plus more for pan
1 bag (10 1/2 ounces) gluten-free mini marshmallows
1/4 cup unsweetened Dutch-process cocoa
6 cups gluten-free crisp rice cereal
2 ounces bittersweet chocolate, melted (optional)
Butter an 8-inch square baking pan. Line bottom and sides with foil paper, leaving a 2-inch overhang on two opposite sides. Butter foil bottom and sides. Set pan aside.
In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium heat, stirring frequently, until everything is melted, about 6 minutes. Stir in rice cereal. Press rice mixture into prepared pan.
Drizzle with melted chocolate. Let cool to room temperature. Cut into 32 bars. Store in an airtight container at room temperature for up to 5 days.