Peanut Butter Chocolate Rice Krispies
These Peanut Butter Chocolate Rice Crispy Treats are a perfect blend of creamy peanut butter, gooey marshmallows, and rich chocolate, all atop crispy rice cereal.
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Ingredients
- 5 tablespoons butter, browned
- ½ 10 ounce bag jumbo marshmallows
- 1 cup peanut butter
- ¼ cup sweetened condensed milk
- 6 cups rice crispy cereal
- 1 ½ cups semisweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Start by melting the butter in your pot over medium heat. Keep stirring until it turns golden brown and starts to smell nutty. It’s this little detail that takes the flavor to the next level.
- Once your butter is browned, stir in the peanut butter and sweetened condensed milk. It’ll turn into this creamy, caramel-like mixture that you’ll want to eat by the spoonful (but don’t—yet).
- Toss the marshmallows into the pot and keep stirring until they melt into a glossy, stretchy cloud of deliciousness. It might take a minute or two, but trust the process—it’s worth it.
- Take the pot off the heat and gently fold in your rice crispy cereal. Use a sturdy wooden spoon or spatula to coat every piece evenly.
- Butter your baking dish (don’t forget the edges!) and transfer the mixture into it. Press it down evenly—lightly buttering your hands can help keep things from getting sticky.
- Put the chocolate chips in a bowl and melt them.
- Once melted, evenly spread it over the Rice Krispies.
- Pop the dish in the fridge for about an hour to let everything set.
- Once chilled, cut into squares and enjoy! If you’ve got leftovers (unlikely), wrap them individually and store at room temp or in the fridge for a chewier bite.