Peanut Butter Marshmallow Rice Krispies Squares Recipes

NO-BAKE PEANUT BUTTER MARSHMALLOW SQUARES (CONFETTI SQUARES)

Steps:

• Line an 8x8 pan with aluminum foil.
• Melt butter, peanut butter and butterscotch chips over low heat, stirring until smooth.
• Remove from heat, and let cool until you can safely hold your hand against the bottom of the pot. This will ensure your marshmallows won't melt when added.
• Stir in vanilla (if using), marshmallows and Rice Krispies.
• Pour mixture into 8x8 pan and gently spread with a spoon or spatula.
• Refrigerate until firm.
• Remove from pan and slice into squares.
• Store squares in refrigerator or wrap in parchment and aluminum foil and freeze.

PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
• In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
• Once melted, remove from the heat and stir in the Rice Krispies.
• Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
• Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
• Once almost melted, stir until smooth and stir in the vegetable oil.
• Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
• Cut into squares and store in an airtight container at room temperature.

PEANUT BUTTER KRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

DELUXE BAKED MARSHMALLOW PEANUT BUTTER RICE KRISPIES SQUARES BAR

Steps:

• Set oven to 350°F.
• Grease a jelly roll pan.
• In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
• Add in eggs and vanilla; beat for another 2 minutes.
• In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
• Add/mix in nuts (if using).
• Spread in a greased jelly roll pan.
• Bake for 15-18 minutes.
• Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
• Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
• For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
• Cook over low heat, stirring constantly until well blended and smooth.
• Remove from heat, stir in the rice cereal.
• Dollop mixture over the bars (don't worry about completely covering the marshmallows).
• Chill and cut into squares.