Equipment
- 1 8X8 pan
- Parchment Paper
Ingredients
Fudge Swirl
- ½ cup - minus 1 tablespoons heavy cream 100g
- ¼ cup light brown sugar 50g
- 1 tablespoon corn syrup 20g
- 5 tbsp cocoa powder
- 1/2 tbsp instant espresso powder
- ¼ cup chopped chocolate 45g
Cocoa Pebble Rice Krispies
- 7 tablespoons unsalted butter
- 1 10 oz bag mini marshmallows, optional 1/2 cup extra marshmallows
- 6 Cups Cocoa Pebbles Cereal
- 1 teaspoon Diamond kosher salt
- 1 Recipe Espresso Hot Fudge above
Instructions
Make the hot fudge
- In a medium microwave-safe bowl, add sugar and cocoa powder. Mix with a fork to combine (this will help avoid clumping)
- Add in the rest of the hot fudge ingredients. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and well combined
- Let the mixture cool to room temperature, then refrigerate while you prepare the rice krispies
Make the Rice Krispies
- Line an 8×8 square pan with parchment paper, leaving overhang on the sides
- In a large saucepan or Dutch oven, add butter. Turn heat to medium and let the butter melt
- Add in the marshmallows and salt
- Cook on low heat until very smooth and pourable, then pour the liquid marshmallow on top of the cereal. Mix with a nonstick spatula until combined. (If you are using additional marshmallows, add these in after combining the melted marshmallow and cocoa pebbles, fold in.)
- Put half of the rice krispie mixture down and lightly pat it with a nonstick spatula. Spread the hot fudge layer on top, then add the second half of the rice krispies on top of that.
- Let set for at least 20 minutes before cutting in, top with some flaky salt and enjoy!