My daughter was going through my Everyday Food magazine and was salivating over the picture of Puffed Rice Bars with Peanut Butter and Chocolate. She will be making the dentist very wealthy in the future, she does not fall far from the tree though:)
I told her if she wanted to have them that she could make them. We actually had all the ingredients in the house so it was an easy request. We did have to use toffee chips for the peanuts as we did not have any in the house. You could have probably used pecans or walnuts instead.
She did everything except stir the mixture over the stove, which she easily could of if she was not busy measuring the 6 cups of rice cereal. We also used 32 large marshmallows for the 4 cups of minature ones.
I don’t know if I will be excited with regular rice krisipies any more. These were very flavorful and just sweet enough.
For those with peanut allergies I am wondering if you could use Sunbutter instead of the peanut butter. If you try it let me know how it comes out.
3 tbs unsalted butter.
4 cups miniature marshmallows
1/3 cup creamy peanut butter, preferably natural
1/2 tsp coarse salt
6 cups puffed rice cereal
nonstick cooking spray
1 pkg, 12 ounces semisweet chocolate chips, melted
1/4 cup chopped roasted salted peanuts
Butter and 8 inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter and salt. Cook over medium, stirring until melted, about 4 minutes. Add cereal and stir to combine. with a wooden spoon greased with cooking spray or oil, press half of the cereal mixture into the dish. spread half the melted chocolate on top repeat with remaining cereal mixture and chocolate: sprinkle with peanuts. Store in airtight container once chocolate solidifies, up to 3 days.