Peanut Butter Candy Squares
Yield
36 squaresPrep
20 minCook
25 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
crisp rice cereal
toasted |
*
|
| ¼ | cup |
butter
or margarine |
|
| 7 | ounces |
marshmallow cream
|
* |
| ⅓ | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
crisp rice cereal
toasted |
*
|
| 59 | ml |
butter
or margarine |
|
| 202.3 | ml/g |
marshmallow cream
|
* |
| 79 | ml |
peanut butter
|
|
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.
