Extra-Marshmallow Chocolate Peanut Butter Rice Krispies Bars

🧂 Ingredients

• 1 cup unsalted butter
• 24 ounces semi-sweet chocolate chips – here’s my favorite!
• 50 ounces mini marshmallows

  divided
• ½ cup creamy peanut butter

  not natural peanut butter
• 12 cups Rice Krispies cereal

Instructions

• 1 Lightly spray a 12" x 17" pan with nonstick spray and set aside. Unwrap the
  butter and reserve the paper wrappers for pressing the final mixture into the
  pan. The wrappers provide a great nonstick means for pressing in that super
  sticky mixture. Measure out the cereal into a large bowl and set aside.
• 2 In a very large pot (I use a large soup pot) over medium heat, melt butter,
  chocolate chips, 40 ounces (four 10-ounce bags) of the marshmallows, and peanut
  butter. Stir almost continuously with a sturdy wooden spoon, scraping the bottom
  of the pot to make sure the mixture isn’t scorching. The mixture will be very
  thick. When just about completely combined, remove pot from heat and stir
  vigorously to finish combining.
• 3 Now you want to move quickly in these last steps because as this thick mixture
  cools, it gets harder to fold. Have your cereal and remaining marshmallows ready
  to go! That wooden spoon is going to give you a good workout! Quickly fold in
  the cereal until completely mixed throughout. Then sprinkle the remaining 10
  ounces of marshmallows over the top and quickly fold them in. Aim to keep the
  marshmallows intact, so there are extra-marshmallow bites scattered throughout
  the bars.
• 4 Transfer mixture to prepared pan and use the buttery side of the reserved butter
  wrappers to press the mixture evenly into the pan. Let cool completely and then
  cut into squares.

Nutrition Info