Instructions

• Grease a 9×13-inch baking dish and set it aside.
• In a medium saucepan over low heat, combine 3 tablespoons unsalted butter, the 10-ounce (283.5 g) portion of miniature marshmallows, and 1/4 cup (21.5 g) Dutch-process cocoa powder. Stir constantly until the marshmallows are melted and the mixture is smooth.
• Stir 1/2 cup (125 g) almond butter into the melted marshmallow mixture until fully incorporated, then remove the pan from the heat.
• Add 6 cups (168 g) Rice Krispies to the pan and stir until the cereal is evenly coated with the chocolate-marshmallow mixture.
• Working quickly, add the remaining 2 cups miniature marshmallows, 1 cup (117 g) chopped walnuts, and 1 cup (180 g) mini chocolate chips. Fold them in gently and evenly.
• Pour the mixture into the prepared baking dish. Use a greased spatula, the back of a greased wooden spoon, or lightly greased hands to press the mixture into an even, tightly packed layer.
• Refrigerate for at least 30 minutes, or until set.
• Cut into bars to serve. Store leftovers in an airtight container at room temperature for softer, gooey bars or in the refrigerator for firmer bars.