Upgraded Rice Krispie Treats (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 stick salted butter
02 -
1 16oz bag marshmallows
03 -
1 cup creamy peanut butter
04 -
4 cups rice Krispie cereal
05 -
5 cups peanut butter Cap'n crunch cereal
06 -
1/2 cup peanut butter chips
→ Topping
07 -
1 1/2 cups semi-sweet chocolate chips
08 -
1/2 teaspoon coconut oil (optional, for melting)
09 -
4 Reese's peanut butter cups, chopped
10 -
Flaky sea salt, for topping (optional)
# Instructions:
01 -
Line a 13×9 inch pan or 14×10 inch pan with parchment paper or spray with baking spray. I like to leave a bit of overhang of parchment paper on the short sides of the pan so I can easily lift the bars out.
02 -
Stir together the cereals and peanut butter chips.
03 -
Over low heat in a large saucepan, melt the butter. Add the entire package of marshmallows and use a spatula to stir well. Stir until marshmallows are completely melted. Add the peanut butter, stir until well combined and remove from heat.
04 -
Add the peanut butter mixture to the cereal mixture, stirring quickly to get all the cereal nice and coated.
05 -
Dump the mixture into the prepared pan and use your hands to press it into a flat, even layer.
06 -
Add the chocolate and coconut oil to a microwave-safe bowl. Microwave for 1-2 minutes, stirring at each 30-second interval until chocolate is completely smooth and melted. Pour over the cereal treats and spread evenly across the top.
07 -
Top with crumbled Reese's peanut butter cups, gently pressing the candy into the chocolate top. Sprinkle with flaky sea salt, if desired.
08 -
Refrigerate for an hour or until completely set. Slice into bars.
# Notes:
01 -
Store in a sealed Ziplog bag or airtight container at room temperature for 2-3 days, in the fridge up to a week or in the freezer for up to 3 months
02 -
For clean cuts, use a knife dipped in hot water and wiped clean between slices
03 -
These bars make a great bake sale item or dessert for potlucks