Chocolate and Peanut Butter Puffed Rice Bars

Chocolate and Peanut Butter Puffed Rice Bars recipe

servings

min

min

min

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	*

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.

* not incl. in nutrient facts

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	*