We have delighted in this treat 2 times in the past two weeks! It is gluten free (important when our friend Jemaica was visiting), wonderful when warm, delicious when cooled, nice to eat for breakfast (shhh, don't tell Zack & Maggie), and really good for all occasions.
This recipe is from the most recent Martha Stewart FOOD magazine, which I now have a subscription to, thanks to my Mom!
"Puffed-rice bars with peanut butter and chocolate"
- 3 tbsp. unsalted butter, plus more for baking dish (I used margarine and an 8" silicone baking dish so didn't need the extra)
- 4 cups mini marshmallows (I used one big bag of marshmallows)
- 1/3 cup creamy peanut butter (I used 1/2 cup as more peanut butter was requested by Mike after the first batch)
- 1/2 tsp. coarse salt
- 6 cups puffed-rice cereal (I'm assuming Martha means rice crispies. In order to make this treat gluten-free, I used "Nature's Path" rice crispies as these are gluten free. The rice crisps are actually bigger than Kelloggs too and we think they are much better in all rice-crispy like treats)
- nonstick cooking spray or vegetable oil, for pressing (Jemaica taught me a trick so that we could skip this step - just wet your hands to press the mixture down...they won't get sticky. It is hot though so be careful!)
- 1 package (12 oz.) semisweet chocolate chips, melted (as always, I used milk chocolate)
- 1/4 cup chopped, roasted salted peanuts (optional)
Butter an 8" square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stire to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into the dish. Spread half the melted chocolate on top. Repeat with the remaining cereal mixture and chocolate; sprinkle with peanuts. Store in an airtight container, up to 3 days.
Makes 16 bars.
Next time I make these, I will take a photo and add it here