Make Ahead

Coffee Toffee Crispy Treats with Chocolate Chips

February  9, 2016
3 Ratings
  • Serves 4
Author Notes

My family loves rice cereal treats, so I tried making them with coffee and toffee chips. I added mini chocolate chips too! This recipe is a quick and easy dessert. They were gone in a flash in my house, so fast I didn't get a picture! Next time.... —Leith Devine

What You'll Need
  • 8 cups crispy rice cereal
  • 1 1/2 cups toffee bits
  • 1 cup mini chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons finely ground instant coffee or espresso powder
  • 1 packet 16 oz. mini marshmallows
  1. Grease a 9x12 pan, or use parchment paper sprayed with non-stick cooking spray. The parchment paper will lift out of the pan.
  2. In a large bowl, mix rice cereal with toffee chips and chocolate chips. Mix until chips are distributed evenly throughout.
  3. In a medium pan on medium low heat, melt the butter and add the coffee. Stir until coffee is dissolved. Add the marshmallows and stir until melted...don't let them burn!
  4. Fold the butter, coffee and marshmallow mixture into the rice cereal mixture. Stir until completed combined.
  5. Transfer mixture into the prepared pan. Pat down the top until even.
  6. Let cool and cut into squares. Some of the chips will melt and some will stay intact. They taste great, especially with a cup of coffee.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Leith Devine
    Leith Devine

4 Reviews

LeBec F. February 27, 2016
p.s. in the spirit os giving back>>>if you go to the first page(oldest) of my recipes, you'll see my recipe for almond butter brown rice crispie bars.
Leith D. February 27, 2016
That sounds yummy!
LeBec F. February 27, 2016
I like this idea. the one thing i'm thinking is that prepared choc chips and toffee chips are waaaay too sweet for my palate, worsened by the marshmallows. But i really like the concept of adding the toffee and deep choc flavors to the unbeatable crispy texture of brown rice crisp cereal. SO, I think I'm gonna change it by using chopped dark choc, cocoa nibs(even less sweet,right?) and lyle's syrup. Then, i'm wondering if I make that 'new chocolate' A&M featured a while ago, where you bake white choc at very low temp to get it to become the product called 'dulce white chocolate'; if i make that and chop it, will it behave well in these bars? (The toffee chips don't really melt, right?) And for sure i'll add pecans for nut texture, all to that glorious comforting coffee flavor!. So what do you think, leith? Ya got me wicked psyched!!
Leith D. February 27, 2016
Cocoa nibs are a great idea...I didn't use too many chocolate chips or toffee either...nuts are a great idea, I should have thought of that!