The graduate students in my biology department decided to have an advisor appreciation day where we would bring some nibbles in to show our appreciation to them. I had marshmallows left over from a camping trip that never happened, so I decided to make rice crispy treats, which are of course cheap and easy. For some reason I couldn't bring myself to slap some plain old rice crispy treats, all naked and beige, on the table. I decided to make the love child of rice crispy treats and a German Chocolate Cake instead: chocolate rice crispies studded with pecans and coconut and topped with melted chocolate.
Also, I have some fun facts about German Chocolate Cake that will impress your friends at your next dinner party. German Chocolate Cake does not have German origins. It was a cake recipe based off a formulation of Baker's brand chocolate which was developed by a British man whose last name was German. German's chocolate has a high cocoa butter content and only 46% cocoa solids, which means it has a light chocolate taste and rich consistency because of the fats. It was particularly marketed towards elderly people because it was thought that they needed the fat content for their health. The original cake recipe was called "German's Chocolate Cake," but due to printing purposes, the apostrophe "s" was dropped.
Also, to make this even easier, skip melting the chocolate and instead buy mini chocolate chips and press them directly on top of the warm cereal once it's in the pan.
German Chocolate Rice Crispy Treats
6 tbsp butter, divided
10 oz marshmallows, either small ones or large ones
4 cups chocolate rice crispy cereal
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1 1/2 cups semi-sweet or milk chocolate chips
1. In a large saucepan, melt 3 tbsp butter and marshmallows together until smooth.
2. Add the cereal, coconut, and pecans and stir vigorously until they are all coated with marshmallow.
3. Press the cereal mixture into a 2-qt buttered baking dish. Butter the bottom of a measuring cup and use it to press the mixture flat.
4. In the microwave or double boiler, melt the remaining 3 tbsp butter with the chocolate. Pour and spread the chocolate on top of the cereal. Allow it to set up until firm, then serve. Store in an air-tight container for up to 2 days. These are richer than your average rice crispy treats, so cut into approximately 24 pieces.
For 1/24th of the recipe:
Fat: 5.8 g
Saturated fat: 3.1 g
Cholesterol: 8 mg
Sodium: 48.8 mg
Carbohydrates: 13.5 g
Sugar: 7.3 g
Protein: 0.53 g
Labels: chocolate, coconut, dessert, nuts