chocolate rice crispy marshmallow treats

ingredients:
- 85g unsalted butter
- 295g marshmallows
- 1/4 cup unsweetened Dutch-process cocoa
- pinch of salt

- 6 cups crisp rice cereal
- 55g bittersweet chocolate, melted (optional)

1. Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.

2.  In a large saucepan, combine butter, marshmallows, salt and cocoa. Cook over medium, stirring frequently, until 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 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

Microwave method:
1. In large microwave safe bowl, microwave butter @ High 30 -60 seconds  or until melted.

2. Add marshmallows, toasting to coat.  Microwave @ High 1 minutes, then stir.

3. Add cocoa powder, salt and stir.  Microwave @ High 30 seconds or until smooth.

4. Stir in rice cereal, shape it.