Small Recipes...Rice Krispie Bars

We like rice krispie bars, and our local coffee shop sells both plain and peanut butter ones (frosted with chocolate they are called Scotcheroos).  However, they sell as much as I made today as two servings!

This is a small recipe you can make in a bread pan; I used a 4 x 10”, or use a standard 4 ½ x 8” one.  This makes about a third of a 13 x 9” pan.  So if you want a taste, but don’t need to take them anywhere, this is your recipe.  You can also cut and freeze them. 

I used chunky peanut butter, because that’s what my husband likes, and it worked just fine.  To please him, I topped them with mini M&M’s and a little powdered sugar frosting.  Don’t make my  mistake and press too hard on the M&M’s getting them to adhere, they crush!  Still taste good, just sayin’.  I also liked the fact the recipe uses marshmallows instead of marshmallow creme, because I do stock the marshmallows already.

I took some of them to Myrna; they are gluten-free and she could enjoy them too.  She thought her grandson would enjoy them, the peanut butter and the M&M’s are his favorites. 

                   

Peanut Butter Rice Krispie Bars  

  2        tablespoons  butter

     ¼     cup  peanut butter -- 2 oz

  5         ounces  marshmallows (about 21 big marshmallows or 2 1/2 cups of the mini marshmallows)

  2 ½     cups  rice krispies cereal -- 3 ounces

First, line an 8 or 9" bread loaf pan with parchment paper butter sides of pan and paper.

In a 3 quart sauce pan, melt the butter, peanut butter and marshmallows over medium heat until melted and smooth, stirring frequently.

Remove the pan from the heat, and stir in the rice krispies cereal. Mix very well!

Press the mixture into the prepared pan, and let cool for an hour to set. 

If desired, frost with chocolate frosting, or top with tiny m & m's and criss cross with melted white and/or dark chocolate.

  "10-12 small squares"