Name: Peanut Butter Rice Krispie Treats
Prep time: 10 min
Total time: PT-489051H18M46S
Cuisine: American
Ingredients: Cooking spray; 10 oz mini marshmallows (283 g); 1 cup smooth peanut butter (256 g); 1 stick butter (113 g); 1 teaspoon vanilla paste (optional); 6 cups Rice Krispie cereal (160 g); 1 pound trail mix with peanuts, raisins, and M&Ms (454 g)

Description

These are rice krispie bars for peanut butter lovers chock full of extra peanuts from trail mix. Best thing is that these bars can be made in about 10 minutes flat. If you love a fluffernutter sandwich, you will LOVE these bars.

Ingredients

Scale

Cooking spray
10 oz mini marshmallows (283 g)
1 cup smooth peanut butter (256 g)
1 stick butter (113 g)
1 teaspoon vanilla paste (optional)
6 cups Rice Krispie cereal (160 g)
1 pound trail mix with peanuts, raisins, and M&Ms (454 g)

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Instructions

Spritz a 9 x 13 pan with a little cooking spray. Then line the pan with a sheet of parchment that covers the bottom and extends up the long sides of the pan.
Melt the butter, peanut butter, and marshmallows in a large skillet over low heat, stirring occasionally. It’s important to keep the heat low so that the marshmallows don’t burn. Cover the pan with a lid or a sheet tray to help melt the marshmallows a little more efficiently.
Spritz a large bowl with a little cooking spray. Mix the cereal with the trail mix, saving a couple handfuls of trail mix for decorating the top later.
Once the marshmallows can be stirred into the melted goo smoothly, turn off the heat.
Pour the melted goo over the cereal and mix with a baking spatula until everything is well coated.
Quickly scrape the coated cereal into the 9 x 13. Smooth the mixture into the pan as best you can, and then take a piece of plastic wrap, placing it on top of the bars. Scatter the rest of the trail mix over the top of the bars. Press with your hands to smooth and press the bars into the pan until they’re well packed and the extra trail mix is sticking to the top.
Let the bars cool and set for about an hour or as long as you can stand it.
Cut the cooled bars into 24 pieces. Store the bars at room temperature for up to a couple days in an airtight container.