- 2 tablespoons butter or stick margarine
- 1 (1 ounce) square unsweetened chocolate
- 1 (7 ounce) jar marshmallow creme
- 2 tablespoons baking cocoa
- 1 teaspoon vanilla extract
- 6 cups crisp rice cereal
- In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cool before cutting.