Super fast and easy! Perfect to whip together for your kids and their friends!
Total: 1 hr 45 min (includes setting time)
Active: 15 min
Yield: 24 bars
Ingredients
Nonstick cooking spray, for the parchment and spatula
6 tablespoons unsalted butter
1/3 cup creamy peanut butter
One 10-ounce bag mini marshmallows
One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap’n Crunch or Reese’s
6 ounces mini semisweet chocolate chips
Directions
Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
In a 6-quart Dutch oven over medium heat, melt the butter, add in the peanut butter till fully incorporated. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted, 3 to 5 minutes.
Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
Sprinkle mini chocolate chips over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
Remove the cereal treats using the parchment paper and cut into 24 bars.
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