adapted from “Devil’s Food Cake Murder” by Joanne Fluke **
Chocolate Shortbread crust
1/2 cup unsalted butter, softened
3/4 cup all-purpose flour
1/2 cup confectioners’ sugar
3 tablespoons cocoa
1 cup semi-sweet chocolate chips
2 cups miniature marshmallows
14 oz sweetened condensed milk
1 cup white chocolate chips or vanilla chips
2 cups crispy rice cereal
1 cup milk chocolate chips
For the shortbread crust:
Preheat oven to 300 degrees F. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.) Pat dough into a 13-inch by 9-inch pan. Bake for 10 minutes. Remove from oven; let cool 7 minutes.
Raise the oven temperature to 350 degrees F. When shortbread has cooled slightly, sprinkle evenly with the semisweet chocolate chips. Arrange the marshmallows evenly on top of the chips. Pour the sweetened condensed milk over the top. Sprinkle the white chips evenly on top. Sprinkle the crispy rice cereal on top of the chips. Sprinkle the milk chocolate chips on top, followed by the remaining marshmallows. Bake at 350 degrees F for 20 to 25 minutes.
Remove from oven and cool in the pan. When the bars reach room temperature, cut them into pieces. Leave the bars in the pan until you plan to eat/serve them. You can refrigerate the bars in the pan to firm them up.
NOTES: If you refrigerate the bars without cutting them first, they will be very difficult to cut.