Dark Chocolate Stout Crisp Rice Treats

Dark Chocolate Stout Crisp Rice Treats

Ingredients:
Beer
Unsweetened cocoa powder
Unsalted butter
Marshmallows
Oats
Semi-sweet chocolate chips
Powdered sugar
Shortening
Vanilla extract
Milk
White chocolate

Directions:
1. For the bars: Place beer in a small saucepan and bring to a boil over medium heat.
2. Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
3. Remove from heat and add the Ghirardelli baking chips.
4. Stir until all the chocolate is melted.
5. Then put it aside to cool off a little and thicken.
6. In a large saucepan or pot, melt butter and marshmallows over low heat.
7. Stir until completely melted.
8. Remove from heat and add the beer/chocolate mix.
9. Stir until completely mixed.
10. Then add the Cocoa Krispies cereal and the chocolate chips.
11. Mix until all is well incorporated.
12. Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly using a piece of waxed paper. Place in the fridge to cool and set.
13. For the frosting: Place beer in a small saucepan and bring to a boil over medium heat.
14. Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
15. Remove from heat and add the Ghirardelli baking chips.
16. Stir until all the chocolate is melted.
17. Then put it aside to cool off a little and thicken.
18. In the bowl of a stand mixer, place the powdered sugar and cocoa powder.
19. Mix on low until well blended.
20. Then add the shortening, vanilla, and beer/chocolate mixture.
21. Mix on medium speed until frosting starts to come together.
22. Add milk 1 tablespoon at a time until frosting becomes light and fluffy.
23. Spread the frosting evenly over the chilled Rice Krispie treats with a spatula and add sprinkles if desired. You can keep the treats refrigerated if you are not eating them right away.
24. However, they can be left out at room temperature.