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1
Combine the chopped peanuts and rice cereal.
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2
I measured each with a measuring cup before combining.
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3
Put the marshmallows and peanut butter in a bowl, and microwave for 2 to 3 minutes until melted.
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4
The marshmallows will puff up.
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5
Mix the peanut butter and marshmallows together rapidly.
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6
It will deflate and become a sticky cream.
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7
Put the peanuts and rice cereal into the bowl with the marshmallows and mix to combine.
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8
It will becoming sticky and stringy like natto, and will cool fast and start to harden, so work as quickly.
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9
Put the mixture into a mold (I used a Tupperware container) lined with parchment paper.
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10
Press down on it hard to form into a rectangle.
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11
Cut when cooled.
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12
Form golfball-sized balls of with any of the mixture that doesn't fit in the tin.
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13
Optionally, coat the top of the bars with white chocolate.
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14
Warm the chocolate and cream in the microwave to melt.
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15
Mix well, and spread evenly over the surface of the hardened cereal.
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16
Chill for about an hour in the refrigerator until set.
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17
Cut into whatever size you like and enjoy.
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18
In the U.S., Kellogg's Rice Krispies are the standard puffed rice cereal to use.
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19
It's hard to get in Japan, so I used puffed rice (pon-gashi) instead.
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20
I found it in the snacks corner of a 100 yen shop.
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21
I used Skippy Creamy Peanut Butter.
