Ingredients
– 1/4 cup unsalted butter Helps melt marshmallows smoothly
– 1 bag (10 ounces or about 5 cups) mini marshmallows Binds the mixture together
– 1/2 cup peanut butter Adds rich, nutty flavor and protein
– 6 cups crisped rice cereal Provides the crispy base
– 8 ounces (about 1 1/3 cups) chocolate chips Delivers the chocolatey topping
– 2 teaspoons vegetable oil Keeps the chocolate smooth and glossy
Instructions
1-Lightly grease a 9×13 inch pan with butter or non-stick cooking spray to prevent sticking.
2-In a large saucepan, melt the unsalted butter, mini marshmallows, and peanut butter together over low heat, stirring gently until smooth.
3-Once melted, remove the saucepan from heat and stir in the crisped rice cereal until it’s evenly coated for that perfect crunch.
4-Firmly press the mixture into the prepared pan. Tip: Spray your hands with non-stick cooking spray to avoid mess.
5-Place the chocolate chips in a heatproof bowl and microwave on medium power in 45-second intervals, stirring between each, until almost melted. Then stir until smooth and mix in the vegetable oil.
6-Pour the chocolate mixture evenly over the cereal base and let it harden at room temperature for about 2 hours.
7-Once hardened, cut into squares and enjoy. For microwave tips, remember to melt butter and marshmallows in 1-minute intervals on medium power.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧁 Use mini marshmallows as they melt easiest for smooth texture.
🍽️ Press the cereal mixture firmly into the pan to help treats hold together.
❄️ Avoid refrigerating treats to prevent them from becoming too hard.
- Prep Time: 10 minutes
- Time to Harden: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square