Dark Chocolate Guinness Rice Krispie Treats

For the bars:
Place beer in a small saucepan and bring to a boil over medium heat. Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid. Remove from heat and add the Ghirardelli baking chips. Stir until all the chocolate is melted. Then put it aside to cool off a little and thicken.

In a large saucepan or pot, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add the beer/chocolate mix. Stir until completely mixed.

Then add the Cocoa Krispies cereal and the Hershey’s chocolate chips. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly using a piece of waxed paper. Place in the fridge to cool and set.

For the frosting:
Place beer in a small saucepan and bring to a boil over medium heat. Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid. Remove from heat and add the Ghirardelli baking chips. Stir until all the chocolate is melted. Then put it aside to cool off a little and thicken.

In the bowl of a stand mixer, place the powdered sugar and cocoa powder. Mix on low until well blended. Then add the shortening, vanilla, and beer/chocolate mixture. Mix on medium speed until frosting starts to come together. Add milk 1 tablespoon at a time until frosting becomes light and fluffy.

Spread the frosting evenly over the chilled Rice Krispie treats with a spatula and add sprinkles if desired.

You can keep the treats refrigerated if you are not eating them right away. However, they can be left out at room temperature.