Ingredients
- 1 cup (250g) creamy peanut butter (plus 2 tbsp to drizzle)
- 1 cup (185g) semisweet chocolate chips
- 1/2 cup (110g) unsalted butter
- 1 10oz bag mini marshmallows
- 1 tsp vanilla extract
- 4 cups (120g) puffed rice cereal *GF option here
- powdered sugar for coating (optional)
Instructions
- Grease and line an 8×8 pan with parchment paper. Allow the paper to reach over the edges of the pan for easy removal.
- In a large pot over medium heat, melt down the peanut butter, chocolate, and butter.
- Add in the marshmallows and continue to stir until melted and smooth.
- Remove from heat and stir in the vanilla, followed by the rice cereal.
- Dump the mixture into the prepared pan and press it in evenly.
- Chill the bars for about 45 minutes or until set.
- If coating with powdered sugar, cut the bars into 9 large bars or 16 small bars. Fill a gallon ziploc bag with a few heaping spoonfuls of powdered sugar, add the sliced bars, and gently shake. Enjoy once the bars are fully coated!
- If topping with the peanut butter drizzle, when you’re ready to serve, melt the 2 tablespoons of peanut butter in the microwave then drizzle over top and cut into 9 large bars or 16 small bars and enjoy!
Notes
GLUTEN FREE CEREAL OPTIONS – Sadly, most puffed rice cereals are not gluten free but some still are! If you’d like to make these gluten free, choose a certified gluten free puffed rice cereal or swap in rice chex instead.
