Peanut Butter Cup Rice Krispies Treats
Total Time
20 mins
Prep Time
20 mins
Rating
0 out of 5 stars
(0)
Ingredients
24 sqaures
- 6 cups (168 g) Rice Krispies
- 10.5 ounces (297.67 g) miniature marshmallows
- ¼ cup (56.75 g) unsalted butter, (2 ounces)
- 2 cups (516 g) creamy peanut butter
- 12 ounces (340.2 g) peanut butter cups (about 40), quartered
- 1 cup (180 g) milk chocolate chips, or 6 ounces milk chocolate, finely chopped
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Preparation
Step 1
Butter a 9×13-inch pan and set aside.
Step 2
Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.
Step 3
In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.
Step 4
Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.
Step 5
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Chef's notes
As with all Rice Krispies treat recipes, the beauty is in the simplicity and quickness with which they can be made. No oven required, and not even a stove if you choose to melt the butter and marshmallows in the microwave. It’s perfect for summertime desserts, and a great snack that kids can help make. If your house or apartment runs warm you’ll want to store these in the refrigerator so that the peanut butter topping doesn’t get too melty. No matter where you store them, though, you’ll be licking your fingers when you’re done!
