Ingredients
Directions 9 steps | 70 Minutes
Grease and line a 9x9-inch baking pan with parchment paper. Measure and prep all ingredients.
In a large pot over medium-low heat, melt the unsalted butter.
Add the marshmallows and stir until the marshmallows melt.
Remove the pot from heat. Stir in the peanut butter, vanilla extract and salt.
Gently stir in the rice cereal.
Transfer the mixture to the prepared baking pan. Lightly press the mixture into the pan. Do not overpack.
Drizzle melted chocolate over the rice krispie treats and lightly sprinkle the top with Maldon salt, if desired.
Let the mixture cool completely, about 1 hour.
Cut into squares and serve. Enjoy!
Notes:
*Disclaimer: This cupcake recipe uses the ingredient publicly known as Rice Krispies. It is not officially endorsed, created, or approved by the WK Kellogg Co. brand. This recipe is a creative interpretation and should not be considered an official product or representation of the WK Kellogg Co. brand. All trademarks, names, and likenesses relating to WK Kellogg Co. brand or its products are the property of their respective owners and are used here for ingredient purposes only.
- For a peanut crunch, fold in chopped peanuts and use crunchy peanut butter.
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