Black and Gold Bars

black-and-gold-bars-028

Recipe and photography by Karen Gerard

Black and Gold Bars

  • 1 (16 ounce) package chocolate sandwich cookies
  • 2 sticks unsalted butter, divided
  • 2 (16 oz) bags mini marshmallows, divided
  • 5 cups crispy rice cereal
  • Yellow food coloring
  1. Line the bottom and sides of a 9 x 12 x 2 baking pan with aluminum foil. Set aside.
  2. Place chocolate sandwich cookies in a food processor and pulse until coarsely ground. Measure out 5 cups of ground cookies.
  3. Melt 1 stick of butter in a medium saucepan over medium heat. Once the butter is melted, add 5 cups of marshmallows. Stir frequently until marshmallows are melted. Remove pan from heat. Add ground cookies. Stir until cookies are completely coated with the marshmallow mixture.
  4. Press the cookies into an even layer on the bottom of the prepared baking dish.
  5. Melt the remaining stick of butter in a medium saucepan over medium heat. Once the butter is melted, add an additional 5 cups of marshmallows. Stir frequently until marshmallows are melted. Add yellow food coloring until mixture reaches desired color.
  6. Add cereal to the marshmallow mixture. Stir until cereal is evenly coated. Gently press cereal into an even layer over the cookie layer in the baking dish.
  7. Place treats in the refrigerator and allow them to set for about 15 minutes. Remove treats from baking pan, remove aluminum foil, and cut into bars.

Makes about 12-15 bars.