Description
A nostalgic treat combining toasted Rice Krispies, creamy peanut butter, and a glossy chocolate finish.
Ingredients
Scale
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter (about 258 g)
- 1 cup marshmallows (about 50 g; mini or regular chopped)
- 1/4 cup butter (57 g)
- 1 cup chocolate chips (about 170 g)
Instructions
- Grease a 9×13-inch baking pan lightly with butter or nonstick spray; set aside.
- In a medium saucepan over medium heat, melt the butter. Add the marshmallows and peanut butter, stirring constantly until smooth (about 2–4 minutes).
- Remove from heat immediately and stir in the Rice Krispies until evenly coated.
- Press the mixture firmly into the prepared pan using parchment or a buttered spatula.
- Melt the chocolate chips until smooth and spread over the pressed Rice Krispie layer.
- Allow to cool at room temperature until the chocolate sets (about 30–60 minutes) or chill for 15–20 minutes.
- Once set, cut into 12 squares and enjoy.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate if chocolate topping is soft. Wrap individual squares for freezer storage up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 267
- Sugar: 10.5g
- Sodium: 160mg
- Fat: 18.5g
- Saturated Fat: 9g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.9g
- Protein: 6.9g
- Cholesterol: 30mg