Printed at www.CrazyforCrust.com
½ stick butter (4 tablespoons)
50 large marshmallows
5 cups crispy rice cereal
1 cup peanut butter chips
1 bag (about 11 ounces) milk chocolate chips
1. Line a 9x13 inch baking pan with foil. Allow the ends to wrap over the edges of the pan for easy removal. Spray with cooking spray and set aside.
2. Melt the butter and marshmallows in a large microwave-safe bowl on HIGH (100% power) for two minutes, stirring after one minute. Remove from microwave and quickly add cereal and peanut butter chips, stirring until chips are melted and everything is combined.
3. Pour mixture into prepared pan. Spray your hands with cooking spray and press the mixture until it is evenly distributed. Be careful not to burn your hands! Cool completely and cut into squares.
4. Once your bars are cut, line two cookie sheets with wax paper. Melt your chocolate chips in a microwave safe bowl. Heat in microwave on 50% power for 30 second intervals, stirring after each. Once the chips are melted completely, dip the bottom of each crispy treat into the chocolate. Place on the wax paper lined cookie sheet. Chill in refrigerator until the chocolate is solid, about 30-60 minutes, depending on how warm it is in your kitchen.
Yield: approximately 24 squares.
Source: adapted from the recipe on the side of the box of crispy rice cereal.
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