Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 10 ounces marshmallows
- 3/4 cup natural creamy peanut butter
- 6 cups crispy rice cereal
- 6 ounces dark chocolate chips
- 1 tablespoon neutral oil, *optional
- Cooking Spray
Instructions
-
- Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains.
- Stir in the peanut butter until combined and melted. Take off the stovetop.
- Stir in the cereal (with a little muscle!) until distributed evenly through the marshmallow mixture. It will be sticky!
- Pour the mixture out onto a greased (with cooking spray) pan or baking dish. I used an 8×8 square pan, however, you can spread them thinner to fit into a 13×9 pan as well. Smooth out the top of the treats (as best you can – I used wax paper) so it’s even! Don’t press too hard or else the treats will be too dense.
- Melt the chocolate with the oil over low heat. Option 1: Pour it overtop in an even layer, let it cool slightly, then sprinkle with flaky sea salt. Option 2: Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
- Cut into squares when the chocolate has completely hardened if you did option 1. And for option 2, simply turn them chocolate side up and set in a baking dish or on a rack until they set. You don’t need to put them in the fridge, but you can if you’d like to speed things up. Enjoy!
- Prep Time: 5
- Cook Time: 5
- Category: Desserts