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Peanut Butter Candy Squares

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Recipe

 

Yield

36 squares

Prep

20 min

Cook

25 min

Ready

2 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 cups crisp rice cereal
toasted
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¼ cup butter
or margarine
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7 ounces marshmallow cream
*
cup peanut butter
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Ingredients

Amount Measure Ingredient Features
946 ml crisp rice cereal
toasted
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59 ml butter
or margarine
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202.3 ml/g marshmallow cream
*
79 ml peanut butter
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Directions

Heat the rice cereal on a 15½ X 15½ X 1-inch jelly roll pan in a 350℉ (180℃). oven for 10 minutes.

Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler.

Place over hot water and stir until melted.

Remove from the heat.

Place the cereal in a large buttered bowl.

Pour the peanut butter mixture over all and mix well.

Turn the mixture into an aluminum foil lined 9-inch square baking pan.

Press into an even layer. Cool and cut into 36 (15½-inch) squares.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 22789% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 180mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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