Malted Cocoa Rice Krispies Treats

Ingredients

For 12 servings

• •99 g Rice Krispies (3 1/2 ounces; 3 1/2 cups), see notes
• •85 g Cocoa Krispies (3 ounces; 3 cups)
• •Nonstick cooking spray, for greasing
• •56 g unsalted butter (2 ounces; 4 tablespoons)
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •One 16-ounce bag marshmallows, any size
• •1 /2 cup malted milk powder (about 2 1/3 ounces; 65 g)
• •149 g dark chocolate (5 1/4 ounces), coarsely chopped (1 cup), between 64 and 70% cacao
• •Flaky salt, such as Maldon, to garnish, optional

Method

1. 1.Adjust oven racks to the second from the top and second from the bottom. Preheat oven to 325ºF (163ºC). Line two 13-by-18-inch rimmed baking sheets with parchment. Arrange Rice Krispies and Cocoa Krispies evenly between the 2 sheets. Toast in oven, stirring every 3 minutes, until Rice Krispies are golden brown and the Cocoa Krispies smell chocolaty, about 10 minutes. Remove from oven and let cool slightly, about 5 minutes. Transfer Rice Krispies and Cocoa Krispies to a large bowl; set aside.
2. 2.Meanwhile, line a 9-by-9-inch baking pan or dish with parchment paper, leaving a 2-inch overhang on 2 opposite sides. Coat evenly with nonstick cooking spray; set aside.
3. 3.In a 6-quart pot, melt 4 tablespoons unsalted butter over medium heat, stirring and swirling, until milk solids turn golden brown and the butter smells nutty, 3 to 4 minutes. Reduce heat to low. Add salt, followed by marshmallows. Using a silicone spatula, stir until the marshmallows have just melted, about 4 minutes. Add malted milk powder, whisking constantly to dissolve. Add Rice Krispies and Cocoa Krispies and, using a spatula, fold until combined. Remove from heat and let cool slightly, about 3 minutes. Fold in chopped chocolate to combine.
4. 4.Quickly scrape cereal and marshmallow mixture into prepared baking dish. Spray another spatula with nonstick cooking spray, then use it to press mixture into an even, compact layer. Sprinkle all over with flaky salt, if using. Allow bars to cool for 30 minutes before portioning.
5. 5.To portion, remove bars from the baking dish and place on a cutting board. Using a serrated knife, cut bars into squares, rectangles, or your desired shape.