Grease an 8 x 8 pan or a cookie sheet, or lay out waxed paper on paper bags. Get out candy thermometer.
Measure out 4 cups of puffed grain or cereal (I used puffed rice).
Combine in a heavy saucepan:
1/3 cup oil (I use safflower)
2/3 cup honey
4 Tbs (1/8 cup) sifted unsweetened cocoa powder (I use Hershey's baking cocoa)
1/4 tsp salt
3/4 cup rice milk (I use Rice Dream Original Unenriched)
2 teaspoons calcium/magnesium powder (optional)
Cook over medium heat, stirring constantly, until candy thermometer registers 250 degrees Fahrenheit. Remove pan from heat and stir in cereal until well coated.
Pour into greased pan for bars, or quickly drop by spoonfuls onto waxed paper or greased cookie sheet for cookies. Allow to cool and enjoy!
If you leave the cereal out, this might make a good hot fudge topping.