Saturday, August 21, 2010

Recipe: Puffed-Rice Bars with Peanut Butter and Chocolate

3 tablespoons unsalted butter, plus more for baking dish
4 cups miniature marshmallows
1/3 cup creamy peanut butter, preferably natural
1/2 teaspoon coarse salt
6 cups puffed-rice cereal
nonstick cooking spray or vegetable oil, for preserving
1 package (12 ounces) semisweet chocolate chips, melted
1/4 cup chopped, roasted, salted peanuts

Butter an 8-inch square baking dish.

In a large pot, combine marshmallows, peanut butter, buter, and salt.

Cook over medium, stirring, until melted, about 4 minutes.

Add cereal and stir to combine.

With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish.

Spread half the melted chocolate on top.

Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.

(Store in an airtight container, up to 3 days.)

Makes 16 bars

Martha Stewart Everyday Food magazine
Print Friendly and PDF

No comments:

Post a Comment