Ingredients:
- 4 tbsp (57g) unsalted butter
- 10 oz (283g) mini marshmallows
- 6 cups (150g) crispy rice cereal
- 1 tsp (5ml) vanilla extract
- 12 oz (340g) white chocolate chips
- 1 tbsp (15ml) coconut oil
- 2 oz (57g) dark chocolate melts
- 1 tsp (5ml) vegetable oil
Instructions:
- Melt the butter over low heat in a large pot. Stir in the marshmallows constantly until the mixture is smooth and glossy with no lumps.
- Remove the pot from heat immediately and stir in the vanilla extract.
- Gently fold in the crispy rice cereal until every piece is evenly coated.
- Line a 9x9 inch square baking pan with parchment paper. Press the mixture into the pan using a greased spatula, avoiding packing it too tightly.
- Once set, lift the parchment paper and slice the treats into 20 uniform rectangular bars.
- Melt white chocolate chips and coconut oil in the microwave in 30-second intervals, stirring between each burst until fluid.
- Dip each cereal bar into the white chocolate coating, letting excess drip off, and place on parchment paper to set.
- Melt dark chocolate melts with vegetable oil until thin. Transfer to a piping bag.
- Pipe the helmet lines, eye visor, and grill details onto the white chocolate surface and let set for 15 minutes.