What happens when everything in your pantry falls into what would have been plain rice krispies treats? It's an avalanche and you just have to roll with it. White chocolate, peanut butter, mini chocolate chips and mini marshmallows (which are not melted!) snuggle up with crispy cereal to make an awesome bar, perfect for end of school parties, cook-outs and any occasion when you want a quick and tasty no-bake treat. Soft and packed with everything good, these bars are one of my new favorite treats.
Ages ago, I pinned this recipe from Shelly at Cookies and Cups. Then my friend Kate sent me some Christmas tins stuffed with these bars that she and her son Chad made while sitting on the kitchen floor (the did an excellent job). I attempted to make these in February, but it was Lent and with the whole no chocolate thing, I never tasted them, but I know the texture was off--I overcompensated by not pressing down too hard, so they didn't compact enough to stick together. But this time I got it right, using just enough oomph to form bars without turning them into bricks. The white chocolate and peanut butter base is perfect and each bite of these cereal treats comes with chocolate chips and marshmallows, which is tons of fun. For a no-bake treat in a hurry, whip these up and share with friends. If they're easy enough for a two-year-old to make on the floor, I think you'll figure them out.
12 ounces white chocolate chips
1/4 cup peanut butter
3 cups crisp rice cereal
1 1/2 cups mini marshmallows
1/4 cup plus 2 tablespoons mini chocolate chips, divided
Line a 9 x 9 inch pan with aluminum foil and spray lightly with cooking spray.
In a microwave safe dish, melt white chocolate chips at 50% power for one minute. Stir, then continue to microwave in 30 second increments (at 50% power) until melted. Stir in peanut butter, then add cereal and stir to coat. Let sit to cool for 15-20 minutes, stirring every 5 minutes.
Stir in marshmallows and 1/4 cup mini chips to distribute throughout.
Turn mixture into prepared pan and gently press into an even layer, taking care not to compact to much. Garnish with remaining mini chips.
Allow to cool completely to set. Use the foil as handles to lift the bars from the pan before cutting.
Makes 16 bars.
The Cookie Princess
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