Description
Soft and chewy Rice Krispie treats enhanced with creamy peanut butter and gooey marshmallows, creating a rich, nostalgic dessert with a delicious nutty flavor.
Ingredients
- 6 cups crispy rice cereal
- 4 cups mini marshmallows
- 1/2 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large saucepan over low heat, melt the butter.
- Add the mini marshmallows and stir continuously until completely melted and smooth.
- Stir in the peanut butter, vanilla extract, and salt until fully combined and creamy.
- Remove from heat and gently fold in the crispy rice cereal until evenly coated.
- Transfer the mixture into the prepared baking dish and press it down gently into an even layer using a spatula or lightly greased hands.
- Allow the treats to cool at room temperature for about 30 minutes.
- Cut into squares and serve.
Notes
- Keep heat low when melting marshmallows to avoid hard treats.
- Chunky peanut butter can be used for added texture.
- Add chocolate chips after slight cooling to prevent melting.
- Mix in chopped peanuts or pretzels for extra crunch.
- Store in an airtight container at room temperature for up to 3 days.
- Use parchment paper between layers to prevent sticking.
- Freeze up to 1 month and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
