Peanut Butter Rice Krispies Recipe
Servings: 16 squares
Equipment
- 8" x 12" rectangular pan
- Parchment Paper
Ingredients
- Cooking spray for the pan
- 5 tablespoon unsalted butter
- 1 bag marshmallows
- ½ cup smooth peanut butter, unsweetened
- pinch salt
- 6 cups Rice Krispies cereal
- 12 Reeses' Peanut Butter Cups, (thin)
- 1¼ cup bar chocolate, (milk or dark)
- ¼ cup smooth peanut butter, unsweetened
- handful Reese's Pieces
Instructions
- Spray your pan with cooking spray and line with parchment paper.
- Put the butter in a large pot and melt it over medium-low heat. Add your marshmallows, peanut butter and salt and continue to stir until everything is melted.
- Moving quickly now, add the Rice Krispies to the pot and stir everything together with either a metal spoon or a rubber spatula.
- Once the cereal is coated, tips half of the mixture into your prepared pan and press it down evenly. Next, you’ll layer your peanut butter cups over the top. Finally, tip in the remaining cereal mixture and press down again to cover the entire pan.
- To make the glazed topping, melt chocolate and peanut butter together slowly in the microwave at 50% power in 20 second bursts. Make sure to stir the chocolate and peanut butter thoroughly after each burst.
- Pour the melted topping evenly over the Rice Krispie peanut butter squares and top with the Reese’s Pieces.
- To finish, you’ll chill the treats in the fridge for 30 minutes to let the glaze set. Cut the treats into squares and serve.
Notes
These squares will keep well in an airtight container for up to one week.