White Chocolate Rice Krispie Treats With Candied Peanuts

1. 1

   Spray or lightly-oil a 13 x 9 inch rectangular pan.

2. 2

   In a large saucepan, melt the butter over low heat.

3. 3

   Add white chocolate and stir until melted.

4. 4

   Add the marshmallows and stir constantly over the heat until completely melted.

5. 5

   (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.

6. 6

   ).

7. 7

   Remove from the heat and add the candied peanuts and Rice Krispies until well combined.

8. 8

   A rubber spatula or flexible pastry scraper works best.

9. 9

   Scrape into the prepared pan and smooth the top, let cool.

10. 10

    Serving and Storage: Cut into neat bars or squares with a sharp knife.

11. 11

    These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.