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¼ cup unsalted butter or margarine
One 10 ½ ounce bag marshmallows
¼ cup almond or peanut butter
¼ cup unsweetened cocoa powder
¼ cup finely grated dried coconut, toasted if desired
8 cups brown rice crispies
1. In a saucepan over low heat, melt the butter. Add the marshmallows, almond butter, cocoa powder and salt and stir until smoothly melted. Off the heat, stir in the rice crispies until they are evenly coated.
2. With slightly damp hands, roll the mixture into 1 ½ inch balls. Store between waxed paper in a container at room temperature for up to 3 days.
Find out more about this recipe on Mom Appetit's blog.