Yields: Approx. 14 bites
Prep time: 20 minutes
Setting time: 30-60 minutes
Calories: Approx. 327 kcal per bite
These irresistible no-bake treats combine creamy peanut butter, crunchy rice cereal, soft marshmallows, and chocolate chips, all held together with a sweet vanilla coating. Added peanuts give an extra crunch.
Ingredients
- 12 ounces (340g) vanilla-flavored candy coating (like Almond Bark or CandiQuik), broken into pieces
- 1 1/4 cups (approx. 320g) creamy peanut butter
- 1/2 teaspoon pure vanilla extract (New Addition)
- 1 1/2 cups (approx. 45g) crispy rice cereal (like Rice Krispies)
- 1 1/8 cups (approx. 55g) mini marshmallows
- 3/8 cup (approx. 65g) mini chocolate chips, chilled (optional, see instructions)
- 1/4 cup (approx. 35g) roasted peanuts, chopped (New Addition)
Equipment:
- 2 baking sheets
- Parchment paper or silicone baking mats (like Silpat)
- Large microwave-safe bowl
- Large mixing bowl
- Rubber spatula or sturdy spoon
- Small cookie scoop (approx. 1.5 tablespoons)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone mats. Set aside.
- Chill Chocolate Chips (Optional): For potentially firmer chips in the final bites, place the mini chocolate chips in the freezer while you prepare the other ingredients.
- Melt Candy Coating: Place the broken pieces of vanilla candy coating in a large, microwave-safe bowl. Microwave on 50% power (medium-low) for 30-second intervals, stirring well after each interval, until the coating is completely melted and smooth. Be careful not to overheat. Alternatively, melt gently in a double boiler.
- Combine with Peanut Butter: Add the creamy peanut butter and the vanilla extract to the bowl with the melted candy coating. Stir thoroughly until the mixture is smooth and well combined.
- Coat Cereal: Place the crispy rice cereal in a separate large mixing bowl. Pour the warm peanut butter-candy coating mixture over the cereal. Stir gently but thoroughly until the cereal is evenly coated.
- Cool Mixture: Allow the mixture to cool down significantly, until it’s lukewarm or near room temperature (about 15-20 minutes, stirring occasionally). This is crucial to prevent the marshmallows and chocolate chips from melting when added.
- Add Mix-Ins: Once cooled, add the mini marshmallows, the chilled mini chocolate chips, and the chopped roasted peanuts to the bowl. Stir gently until everything is evenly distributed throughout the mixture.
- Portion the Bites: Using a small cookie scoop (about 1.5 tablespoons), drop portions of the mixture onto the prepared baking sheets, leaving a little space between each bite.
- Set: Allow the bites to set completely in a cool, dry place until firm. This may take 30-60 minutes depending on room temperature. If your kitchen is warm, you can place the baking sheets in the refrigerator for 10-15 minutes to speed up the setting process.
- Serve and Store: Once firm, the Peanut Butter Marshmallow Krispy Bites are ready to serve. Store leftovers in an airtight container at room temperature for up to a week.
Estimated Nutritional Information (Per Bite – 1 of 14)
- Calories: approx. 327 kcal
- Total Fat: approx. 21g
- Saturated Fat: approx. 8g
- Total Carbohydrates: approx. 30g
- Dietary Fiber: approx. 1.5g
- Total Sugars: approx. 22g
- Protein: approx. 6.5g
- Sodium: approx. 115mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe. Actual values may vary based on ingredient brands, density of marshmallows, and precise measurements.)
