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Peanut Butter Chocolate Rice Crisp Squares

Peanut Butter Chocolate Rice Crisp Squares
PREP TIME
10 min
COOK TIME
10 min
YIELDS
24 servings

These delectable squares pack just the right amount of gooey crunch to satisfy everyone. Courtesy of Alison Kent.

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Ingredients

1
cup (250 mL) miniature or quartered marshmallows (about 2 ½ oz/75 g)
cup (150 mL) natural peanut butter
½
cup (125 mL) corn syrup
½
cup (125 mL) packed brown sugar
¼
tsp (1 mL) salt
3
cup (750 mL) rice crisp cereal
1
cup (250 mL) roasted salted peanuts
1 ½
cup (375 mL) chocolate chips
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Directions

Step 1

In large saucepan, bring marshmallows, corn syrup, peanut butter, brown sugar and salt to boil over medium heat, stirring until smooth, about 5 minutes.

Step 2

Add cereal and ¾ cup (175 mL) of the peanuts, stirring just until coated. Scrape into greased or parchment paper-lined 13- x 9-inch (3 L) metal cake pan. Press firmly until smooth and evenly distributed.

Step 3

Sprinkle evenly with chocolate chips; heat in preheated 350°F (180°C) oven just to warm chocolate enough to spread, 3 to 5 minutes. Remove from oven; using off-set metal spatula or small knife, spread chocolate evenly overtop; sprinkle with remaining peanuts.

Step 4

Let cool. Refrigerate until chilled, at least 30 minutes. Cut into squares (wrap and store in cool dry place for up to 5 days).

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