A Taza spin on an Easter treat – our stone ground chocolate incorporated into a simple rice crispie treat recipe, then formed into nests. Perfect for any spring celebration, and a great cooking project to get the kids to make along with you. As a bonus, these tasty nests are gluten-free!
Yields 15 small nests
3 tablespoons butter
7 ounces marshmallows
5 ounces Taza 70% Dark Dominican Republic Origin Bar
5 cups rice crispy
Jelly beans, to garnish
Melt the butter in a large pot, then add chocolate and marshmallows and stir constantly until both the chocolate and the marshmallows are melted – about 5 minutes. Stir in the marshmallows and when cool enough to handle form into small nests, pushing jelly beans into the center.