Butter an 8-inch baking pan. Line the bottom with parchment paper long enough to over-hang two sides. Butter the paper as well.
In a large saucepan, combine butter, marshmallows, Rodelle Baking Cocoa, and Rodelle Vanilla Bean, split and scraped.
Cook over medium heat, stirring frequently until the marshmallows have melted.
Stir in the cereal, mixing until well incorporated into the marshmallow mixture.
Press the rice mixture into the pan.
Melt the chocolate and drizzle it over the rice mixture. Let cool, cut into 16 bars and lift out of the pan using the overhanging parchment paper as handles.
