For a recent Super Bowl party I wanted to bring a dessert, but I couldn’t decide between making brownies or rice crispies bars so I made both and merged them together with melted marshmallows. With the success of that recipe, I decided to bake it again but instead made a graham cracker crust on the bottom versus brownies. I definitely preferred the graham cracker crust, as it added a nice crunchy texture in contrast to the marshmallows. This recipe was also extremely easy to put together and required little time for actual baking (only 8 minutes for the crust!). The hardest part was just waiting for the bars to cool in the fridge before cutting and eating them. I’ve already made this recipe again because of the stellar reviews from my friends! :)
RECIPE (9″x 13″ pan)
Graham Cracker Crust
3 cups graham cracker crumbs
2/3 cups granulated sugar
3/4 cup butter, melted
50 jumbo marshmallows, cut in half
Chocolate Peanut Butter Rice Crispies
2 cups chocolate, melted
3/4 cup peanut butter
4 cups rice cereal
PREHEAT: to 375
COMBINE: graham cracker crust crumbs, sugar, and melted butter until blended. Press mixture into pan.
BAKE: for 5 minutes. Add in cut marshmallows, covering the graham cracker crust. Bake for another 3 minutes and then take out of the oven to cool.
MELT: together chocolate and peanut butter until smooth. Add in rice cereal and mix until the rice cereal is covered with the chocolate peanut butter mixture. Pour mixture on top of the marshmallows and spread evenly to cover the marshmallows. Place bars in the fridge for about 1 hour to let cool and then cut the bar into squares to serve!