If you’ve been following me on facebook, you know I’ve been talking about how nostalgic I am this week. I have been making a lot of my childhood favorites and the memories have come flooding back. Like my Mom’s Taco Salad or Chocolate Chip Cookies. Just like a certain smell or sound can trigger a memory – so does food. And it certainly has done that for me.
Cook’s Note: If prefer a slightly thicker bar, go with an 8×8 baking dish. Also, for all you budget-conscious shoppers, I have made this recipe with the store brand cereal, marshmallows, butter and peanut butter and these treats still turn out delicious. And if you’re a Krispies treats purist (like my hubby), just leave out the peanut butter, they’ll still be gooey. As with all Rice Krispies treats, they are best eaten the day they are made. Store in airtight container if you don’t eat them all the same day. I like to nuke them in the microwave for about 5-10 seconds when they start getting a little stale.
- 4 Tablespoons Butter, Unsalted
- 5 cups Mini Marshmallows
- ½ cup Creamy Peanut Butter
- 5-¾ cups Rice Krispies
- Spray an 9 x 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 crisp rice 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 (it will look very loose).
- Spray your hand with some nonstick cooking spray and pat down the mixture until firmly compacted. Allow 30-45 minutes for treats to set up.