Do you have any leftover chocolate Easter eggs lying around your house? You probably don’t, but I did, so I decided to get down to business. Even if you don’t have any chocolate eggs, don’t let this stray you away from making some peanut butter Rice Krispie squares today! Simply substitute the eggs for some chopped milk chocolate or even melted chocolate drizzled over top. These bars are simple, easy, fast, and very delicious. Just picture yourself on the front porch, Tilley hat on, house coat hugging you from every side, steaming cup of Brazilian coffee in front of you, and the sound of a peanut butter Rice Krispie square crunching in your mouth. Sound good to you? Then get off your butt and mix em’ up!
Makes 16 peanut butter Rice Krispie squares.
Ingredients:
3 tbsp Butter
1 package (10 oz., about 40) Regular marshmallows
– OR –
4 cups Miniature marshmallows
*PLUS 1 handful of marshmallows to give it a little extra chewiness!
6 cups Rice Krispies
1 cup Peanut butter, chunky or smooth, you choose
1 cup Chopped quality milk chocolate or Easter eggs if you have them
– OR –
1 cup Melted milk chocolate
– OR –
Both!
Method:
- Spray a 13 x 9 inch pan with cooking spray. Set aside.
- In large saucepan melt butter over low heat until it is a liquid. Add fresh marshmallows and stir continuously until completely melted. Remove from heat.
- Add Kellogg’s Rice Krispies cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into the prepared pan. Let cool.
- Spread the peanut butter over the rice krispies until well coated.
- Sprinkle the milk chocolate over the peanut butter OR drizzle the melted chocolate over the rice krispies. An alternative is to make eggnests. Simply spray a muffin tin with oil, line with fresh rice krispie, spread on peanut butter, sprinkle over with some coconut, lay in some eggs and serve!
- Cut into whatever sized squares you would like. Eat right away on your parch with your tilly hat on!
