Chocolate & Peanut Butter Puffed Rice Bars
Chocolate and Peanut Butter Puffed Rice Bars recipe
Yield
12 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
plus more to grease the spoon and the pan |
*
|
| 4 | cups |
miniature marshmallows
|
*
|
| ½ | cup |
peanut butter
creamy and natural |
*
|
| ¼ | teaspoon |
salt
|
*
|
| 61/2 | cups |
crisp rice cereal
puffed |
*
|
| 12 | ounces |
chocolate chips (semi-sweet)
1 package, melted |
*
|
| ⅓ | cup |
peanuts
roasted and chopped, or almonds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
plus more to grease the spoon and the pan |
*
|
| 946 | ml |
miniature marshmallows
|
*
|
| 118 | ml |
peanut butter
creamy and natural |
*
|
| 1.3 | ml |
salt
|
*
|
| 7.2 | l |
crisp rice cereal
puffed |
*
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
1 package, melted |
*
|
| 79 | ml |
peanuts
roasted and chopped, or almonds |
*
|
Directions
Butter an 9-inch square baking dish .
In a large saucepan, mix together the marshmallows, peanut butter, butter, and salt.
Cook over the medium high heat, stirring often, until the marshmallows are melted, 4 to 6 minutes.
Stir in the rice cereal with a wooden spoon coated with oil.
Press half the cereal mixture into dish.
Spread half the melted chocolate on top.
Repeat with the remaining cereal mixture and chocolate.
Sprinkle with peanuts or almonds.
Let it cool. Cut into squares, and serve.
The bars can be kept in an air-tight container for up to at least one week in the fridge.
