What is it about marshmallow rice crispie squares?
Is it the nostalgia in eating them, the fact that they remind us all so much of childhood bake sales?
All I know is I love eating them from time to time, but I like to add a layer of peanut butter milk chocolate and a dark chocolate glaze.
And of course, we must always add chocolate and peanut butter when we can!
If you have kids, this is the perfect little treat for them to make with you. Have fun =)
- 4 tbsp + 4 tbsp butter
- 3 cups mini marshmallows
- 4 cups puffed rice cereal
- 4 oz milk chocolate (don't use semisweet)
- 1/2 cup creamy peanut butter
- 3 oz bittersweet chocolate (60-70% cacao)
- 1/2 tsp corn syrup (optional, but gives a nice sheen)
- In a wide saucepan or skillet, melt 4 tbsp butter over low heat. Add the mini marshmallows, and stir for about 5 minutes, until the marshmallows have completely melted. Stir in the puffed rice cereal, and stir to coat.
- Scrape the marshmallow cereal out into an 8x8 square pan, and press it down with a spatula to really compact the marshmallow squares. Let that cool while you start on the peanut butter chocolate layer.
- Melt the milk chocolate and peanut butter in double boiler, then spread the mixture evenly over the top of the marshmallow cereal. Refrigerate for about 2 hours until firm to the touch.
- For the final layer, melt 4 tbsp butter, the bittersweet chocolate, and the corn syrup in a double boiler. Spread the mixture over the milk chocolate peanut butter layer, and refrigerate for another hour or so, until firm to the touch. Cut into squares and enjoy!
Recipe inspired by Peanut Butter Squares in Baked.