Best Peanut Butter Marshmallow Rice Krispies Squares Recipes

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Peanut Butter-Marshmallow Rice Krispies Squares image

This can be made on top of the stove or in the microwave using a large heat-proof bowl --- this recipe is pretty much fool-proof so don't worry about exact measurements, the frosting drizzle is only optional, I most always double the recipe and spread into a 13 x 9-inch pan, throw in some salted chopped peanuts also! :)

Provided by Kittencalrecipezazz

Categories Bar Cookie

Time 10m

Yield 15-20 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup butter (a little more butter is okay)
5 cups mini marshmallows
1 teaspoon vanilla
2/3 cup peanut butter (more won't hurt!)
5 cups Rice Krispies
3 -4 tablespoons canned frosting (vanilla or chocolate) (optional)

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.

DELUXE BAKED MARSHMALLOW PEANUT BUTTER RICE KRISPIES SQUARES BAR

Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar image

A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. this can also be made successfully in a 13x9-inch baking pan, in fact I make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.

Provided by Kittencalrecipezazz

Categories Bar Cookie

Time 43m

Yield 3 dozen

Number Of Ingredients 14

Ingredients

3/4 cup butter, softened (I use 1/2 cup butter and 1/4 cup margarine)
1 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa powder
1/2-3/4 cup chopped walnuts (optional)
4 cups mini marshmallows (can use more marshmallows if desired)
1 1/3 cups semi-sweet chocolate chips
3 tablespoons butter
1 cup peanut butter
2 cups crispy rice cereal (I use Rice Krispies cereal)

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.

Nutrition Facts : Calories 2333.4, Fat 129.9, SaturatedFat 60.7, Cholesterol 364, Sodium 1527.9, Carbohydrate 280.4, Fiber 13.1, Sugar 189.3, Protein 40.9

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