- 24
- 15 mins
- 15 mins
Ingredients
- 6 cups Rice Krispies
- 1 bag Miniature Marshmallows
- 1/4 cup Butter
- 2 cups Creamy Peanut Butter
- 1 bag Miniature Peanut Butter Cups (about 40), quartered
- 1 cup Milk Chocolate, melted
Preparation
Step 1
Butter a 9 x 13 pan and set aside.
Measure out the cereal and put into a large mixing bowl. Melt the butter and marshmallows in the microwave for about 3 minutes. Stir until all the marshmallows are melted. When melted and well blended, pour the mixture over the rice krispies and mix well until coated. Work fast because the mixture firms up as it cools and it becomes hard to stir. Pour into the pan and press it evenly into the pan. I covered the top with wax paper and used a flat bowl to make it even.
Quarter the peanut butter cups and place in the freezer for about 10 minutes to make sure they are firm and don't melt completely when you add them to the peanut butter.
Microwave the peanut butter for about a minute or until it is thin. Don't overheat. Let cool for a few minutes. Add half of the quartered peanut butter cups and stir them into the peanut butter. Pour this over the top of the rice krispie mixture, making sure that it is evenly distributed. While still wet, sprinkle the other half of the peanut butter cups on and push them down a little into the peanut butter mixture.
Microwave the milk chocolate until melted and drizzle over the top. Place the pan in the refrigerator until set. Cut into servings and serve at room temperature.