Ingredients
Method
Preparation
- In a large saucepan, melt the butter over low heat.
- Once melted, add the mini marshmallows and stir until they are completely melted and smooth.
- Remove the pan from heat and add the rice crispy cereal to the melted marshmallows. Stir until all the cereal is evenly coated.
- Place a large piece of parchment paper on your countertop and dump the cereal mixture onto it.
- Use damp hands to flatten it into a rectangle about ½ inch thick.
- Break the chocolate bars into smaller pieces and sprinkle them evenly over the flattened cereal mixture.
- Spread the crushed graham crackers on top of the chocolate.
- Starting from one side, gently roll the mixture up like you would regular sushi, using the parchment paper to help keep it tight.
- Place your rolled sushi in the fridge for about 15-20 minutes to firm up.
- Once chilled, take it out, slice it into bite-sized pieces, and drizzle with chocolate syrup before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate but expect some stickiness. Reheat in the microwave for a few seconds to restore gooeyness.