Peanut Butter Rice Krispies

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Ingredients:

4 Tablespoons Butter, Unsalted

5 cups Mini Marshmallows

½ cup Extra Crunchy Skippy Super Chunk Peanut Butter

5-¾ cups Rice Krispies 

Directions:

Spray an 9×13 casserole dish with nonstick cooking spray.

In a 4 quart sauce pan, melt butter on low heat. Do this slowly, you don’t want burned or brown butter here. Once butter has melted, keep heat on low and add mini marshmallows. Once marshmallows begin to soften and melt, add peanut butter. At this point, you will need to constantly stir the mixture so the peanut butter does not burn and the marshmallows can evenly melt (won’t take too long, about 5 minutes or so). Once, mixture is combined and melted, turn off heat and remove pan from stove.

Add rice krispies cereal to sauce pan and stir until evenly coated with mixture. This is sticky stuff so do your best to get it all combined. Pour mixture into casserole dish. Pat down the mixture until firmly compacted, or place a sheet of parchment paper over the mixture and press down to compact for a less messy option. Allow 30-45 minutes for treats to set up…then enjoy!

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Notes

I cooked the butter and marshmallows in the microwave instead of a pan or sauce pan — either way works fine. I like microwaving because it’s faster and easier to clean the bowl afterwards, can’t really taste a big difference when it’s cooked over the stove. Very easy to make. Yummy treats. I used a cookie cutter to make the treats more presentable.

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