peanut butter and chocolate rice crispy bars
 
 
Ingredients
  • 1 package (12 ounces) bittersweet or semisweet chocolate chips - I used Ghirardelli 60% cacao bittersweet chips
  • 6 cups puffed-rice cereal, such as Rice Krispies
  • 3 tablespoons unsalted butter, plus more for the baking dish
  • 4 cups miniature marshmallows
  • ⅓ cup creamy peanut butter
  • ½ teaspoon coarse salt
  • non-stick baking/cooking spray for the spatula
Instructions
  1. Let's first melt the chocolate chips. In a large heatproof bowl set over a pan of simmering water, melt your chocolate chips, stirring frequently with a silicone spatula to prevent burning, until melted. Remove the melted chocolate from the heat and set aside.
  2. Butter and 8-inch square baking dish. Measure out your 6 cups of rice cereal and put it into a large bowl. You want to measure out your cereal ahead of time as you will be quickly adding it to the melted marshmallow mixture. Measure out 4 cups of marshmallows, ⅓ cup peanut butter, 3 tablespoons butter and the ½ teaspoon salt.
  3. In a large pan, combine the mini marshmallows, peanut butter, butter and salt.
  4. Cook over medium heat, constantly stirring, until melted, about 4 minutes. I used a heavy duty spatula here so that I could scrape along the sides and bottom of the pan.
  5. When the marshmallow mixture is melted, add in the 6 cups of rice cereal and give a quick stir, turn off the heat and stir until well combined.
  6. With a spatula sprayed or lightly brushed with a bit of cooking spray or oil, press half of the cereal mixture into the baking dish. The oil on the spatula helps to keep the cereal from sticking to the spatula when pressing down into the pan.
  7. Spread half of the melted chocolate on top of the first layer of cereal, using a spatula to spread it evenly on top.
  8. Spread the rest of the cereal on top of the melted chocolate pressing down with a spatula to make it even.
  9. Spread the rest of the chocolate on top of the final layer of cereal, using a spatula to spread the chocolate around evenly.
  10. The work is done! Now all you have to do is wait for the chocolate to harden for a few hours. It doesn't have to be rock solid, but just firm enough that you can cut into the bars. The bars actually taste amazing when the chocolate is still a bit soft on top.
  11. Let the chocolate cool uncovered at room temperature. If you put it in the fridge to cool it will cause the chocolate to "bloom." Blooming is where the chocolate gets white dots on it when the fat and/or sugars to separate and rise to the surface. It doesn't necessarily cause the chocolate to taste different, it just doesn't look as pretty.
  12. Store the bars in an airtight container, up to 3 days.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/05/peanut-butter-and-chocolate-rice-crispy-bars/