Rice Krispy Pb & Choc. Recipe

Prepare an 8x8-inch (20x20 cm) square baking pan by lining it with parchment paper or lightly greasing it so a 1-inch overhang remains for easy removal.

In a large heavy-bottomed saucepan over low heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 4 cups mini marshmallows to the melted butter. Stir constantly with a heatproof spatula until marshmallows are completely melted and smooth (about 3–5 minutes). Remove the pan from heat as soon as the mixture is smooth.

Stir in 1 teaspoon vanilla extract and a pinch of salt into the melted marshmallow mixture, mixing until incorporated.

Immediately add 6 cups Rice Krispies cereal to the marshmallow mixture. Fold gently but thoroughly until all cereal is evenly coated, working quickly to prevent the marshmallow from setting.

Transfer the coated cereal into the prepared pan. Using a piece of parchment paper or a lightly buttered spatula, press the mixture evenly and firmly into an even layer about 1 inch thick. Allow to cool while you prepare the peanut butter layer (about 10 minutes).

In a medium bowl, combine 1 cup creamy peanut butter, 2 tablespoons softened unsalted butter, 1 cup powdered sugar, and 1 tablespoon milk. Stir with a sturdy spoon or use a hand mixer on low until a thick, spreadable, smooth frosting-like consistency is reached. If too stiff, add an extra 1/2 teaspoon milk; if too thin, add a little more powdered sugar.

When the crispy base has cooled slightly but is still a bit warm (warm helps adhesion but not hot), spread the peanut butter mixture evenly over the top, leaving about 1/8–1/4 inch from the edge to reduce overflow when chocolate is added. Smooth the top with an offset spatula. Chill the pan in the refrigerator for 10–15 minutes to firm up the peanut butter layer.

Place 1 cup semi-sweet chocolate chips and 1 teaspoon vegetable oil in a microwave-safe bowl. Microwave in 20–25 second intervals at 50–70% power, stirring between intervals, until chocolate is fully melted and glossy. Alternatively, melt chocolate and oil in a heatproof bowl set over simmering water (double boiler), stirring until smooth.

Remove the peanut-butter–topped Rice Krispie base from the refrigerator. Pour or spread the melted chocolate evenly over the peanut butter layer, working quickly to create a smooth top. If desired, sprinkle 1/4 teaspoon sea salt over the chocolate immediately for a salted contrast.

Return the pan to the refrigerator and chill until the chocolate is set, about 30–45 minutes.

Once fully set, lift the bars from the pan using the parchment overhang. Place on a cutting board and allow to sit 5 minutes at room temperature (this helps clean cuts). Using a sharp knife warmed under hot water and wiped dry between passes, cut into 12 equal bars or squares.

Store bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. If refrigerated, allow bars to sit at room temperature 10–15 minutes before serving for best texture.