-
1
1. Melt the chocolate and the peanut butter together by placing them in a double boiler. (You could also do this in the microwave, but the double boiler keeps it hot and melty while you are getting the rest of the ingredients assembled). Stir occasionally. Once completely melted, turn down the heat under the double boiler, just to make sure the chocolate-peanut butter mix doesn't burn.
-
2
2. Put the marshmallows and the butter in a microwave-safe bowl. Microwave for 3 minutes, removing and stirring after each minute. While this is microwaving, go ahead and measure out the rice cereal. Trust me on this. Otherwise, you'll be rushed to get them in the bowl before the marshmallow solidifies. After 3 minutes, stir to make sure the butter and the marshmallows are fully incorporated.
-
3
3. Stir the Rice Krispies into the marshmallow mixture.
-
4
4. Once you've blended the cereal and the marshmallow/butter mixture, pour in the melted peanut butter and chocolate. Stir it vigorously. I found that a plastic spatula was much easier to get through the mixture.
-
5
5. When completely mixed, press into a well-greased 9x13 pan. Let it cool for 30-45 minutes. I did this at room temperature, but if you are in a rush, you can do it in the refrigerator. Once cool, cut it into pieces. I got 20 from this pan, but they could be any size that you want.
-
6
(Recipe idea adapted from How Sweet Eats, method taken from the back of my Rice Krispies box.)
