Peanut Butter Krispy Rice Squares
FROM Becky Turner '16/G'18, digital/social media specialist
These squares are made in my house only for the Super Bowl as part of our day of amazing snacks. What I like best about these squares is not only the peanut butter, chocolate chips, and sprinkles, but that you can customize the squares to your liking—I mean, there's no such thing as too many sprinkles.
What You'll Need:
- 6 tablespoons unsalted butter
- 16 ounces mini marshmallows
- 1/2 teaspoon kosher salt
- 6 tablespoons peanut butter
- 2 teaspoons vanilla extract
- 6 1/2 cups crispy rice cereal
- 2 1/2 cups coarsely crushed graham crackers (about 9 rectangles)
- 1 cup milk chocolate chips
- 1/4 cup rainbow sprinkles, plus more for decorating
Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly).
Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired.
Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
Recipe adapted from: foodnetwork.com