German Chocolate Crunch Bars

Ingredients

• 4 ounces sweet baking chocolate, chopped
• 1/4 cup butter, plus more for the pan
• 1 10-ounce package miniature marshmallows
• 1 cup canned coconut-pecan frosting
• 1/2 teaspoon coconut extract
• 7 cups chocolate-flavored crisp rice cereal
• 1/4 cup flaked coconut
• 1/4 cup toasted pecans, chopped

Preparation

1. 1

   Line a 9-inch square baking pan with foil, leaving an overhang at the sides, then lightly butter the foil.

2. 2

   Melt the chocolate and butter in a 4-quart Dutch oven over low heat, stirring until smooth.

3. 3

   Add the marshmallows and continue cooking and stirring until melted. Mix in the coconut-pecan frosting and coconut extract, then gently fold in the cereal.

4. 4

   Transfer the mixture to the prepared pan and press it firmly into an even layer using buttered waxed paper.

5. 5

   Scatter the coconut and toasted pecans over the top and press them firmly into the bars. Chill for at least 1 hour.

6. 6

   Lift the slab from the pan using the foil overhang, remove the foil, and cut into 24 bars.