Black and White Rice Krispies

Rice Krispies were always one of my favorite treats as a kid. The crinkly blue package filled with crispy, sweet squares of marshmallow-covered cereal were the perfect after-school snack. A few years ago, when I became vegetarian, I gave up gelatin, and therefore, most marshmallows. A few weeks ago, I decided that too many things had gelatin in them and I was missing out on too much, so I went back to it. Since then, I've realized that the pre-packaged rice krispie treats are nothing compared to homemade ones. I usually use the classic recipe from the cereal company, but seeing all the variations on food blogs, I decided to try something new.
These are the greatest rice krispies I've ever had. They are made entirely of rice krispie cereal, not half of chocolate cereal, but half of the rice krispies are combined with cocoa powder and chocolate chunks. The chocolate offsets the extremely sweet marshmallows, and the bottom and top layers create the perfect balance of chocolate and vanilla. In my opinion, this is a much better treat than those little blue packages.
Enjoy! <3

Black and White Rice Krispies
(slightly adapted from Baking Bites)

4 tbsp butter, divided
1 1/2 oz bittersweet chocolate, chopped
1 tbsp cocoa powder
1 tsp vanilla extract
40 regular marshmallows or 4 cups mini marshmallows, divided 6
1/2 cups Rice Krispies/rice bubble cereal, divided
1/2 cup bittersweet chocolate, chopped, or mini chocolate chips

Line 18 muffin cups with paper liners.
In a large microwave-safe mixing bowl, melt 2 tbsp butter, 1 1/2 oz bittersweet chocolate, and cocoa powder. Stir frequently to fully incorporate cocoa and to prevent scorching. Add half of the marshmallows and microwave for 1-2 minutes, until fluffy and melted. Add in 3 1/4 cups rice krispies and stir to combine, making sure chocolate covers the whole batch. Stir in chopped bittersweet chocolate or chocolate chips and divide mixture evenly among prepared muffin tins, filling each 1/2 way up.
In a large microwave-safe mixing bowl, melt 2 tbsp butter and mini marshmallows in microwave for 2-3 minutes, until marshmallows are fluffy and butter is completely melted. Add in vanilla and remaining 3 1/4 cups rice krispies and stir to coat every rice krispie.
Divide evenly among chocolate-filled muffin tins, filling each the rest of the way up.
Chill in the refrigerator for 15 minutes or let set at room temperature before serving. Store in an airtight container at room temperature.
-makes 18 rice krispies