it’s been a while since we’ve had a peanut butter recipe on pb, and i start to feel antsy if my jar is left looking a little too full in the pantry.
these beauties are far easier to make than a traditional rice krispie treat, without all that sticky melted marshmallow. who needs the fuss? these are sugary, crispy, marshmallowy and best of all, peanut buttery. could it get better? i think not.
i used this recipe as inspiration, and made a few adjustments to accommodate my easter surplus. the pastel mini eggs make these bars so cute and colourful, how could you resist them?
you will need:
- 3 cups rice krispies
- 2 cups white chocolate chips
- 2 cups mini marshmallows
- 1 1/12 cups cadbury mini eggs
- 1/3 cup peanut butter
melt the chocolate in a bowl over a simmering saucepan of water or in the microwave. once melted, stir in the peanut butter.
pour the chocolate mixture over the rice krispies in a large bowl and mix so that the cereal is completely coated. leave for a few minutes so that it has completely cooled before folding in the marshmallows and mini eggs.
pour into a greased baking pan and gently push down with a spatula so the top is flat and even. allow to set in the fridge for an hour before cutting into squares.
mini eggs peanut butter rice krispie treats – great for kiddies, eight to eighty!