Peanut Butter Chocolate Rice Crisp Squares
- prep time10 min
- total time 20 min
- serves 24
These delectable squares pack just the right amount of gooey crunch to satisfy everyone. Courtesy of Alison Kent.
1 cup (250 mL) miniature or quartered marshmallows (about 2 1/2 oz/75 g)
⅔ 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
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.
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.
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.
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).