Yields: 24 squares Prep time: 15 minutes Chill time: 3+ hours Calories: Approx. 263 kcal per square
A crowd-pleasing no-bake treat packed with creamy peanut butter, rich chocolate, crispy rice cereal, soft marshmallows, and crunchy nuts. Easy to make and perfect for sharing!
Ingredients
- 1 1/8 cups (approx. 285g) creamy peanut butter
- 6 tablespoons (3/8 cup / 85g) unsalted butter, cut into pieces
- 3 cups (approx. 510g) chocolate chips (use semi-sweet, milk chocolate, or a combination)
- 3/8 teaspoon salt (New Addition)
- 2 1/4 cups (approx. 70g) crispy rice cereal (like Rice Krispies)
- 4 1/2 cups (approx. 210g) mini marshmallows
- 3/4 cup (approx. 85g) chopped roasted nuts (almonds or peanuts recommended) (New Addition)
Equipment:
- 9×13 inch rectangular baking pan
- Parchment paper or aluminum foil
- Large microwave-safe mixing bowl
- Rubber spatula or sturdy spoon
Instructions
- Prepare Pan: Line the 9×13 inch baking pan with parchment paper or aluminum foil, ensuring there is an overhang on at least two sides to use as handles later. Lightly grease the lining with non-stick cooking spray or butter.
- Melt Binder: In the large microwave-safe bowl, combine the peanut butter, butter pieces, and chocolate chips. Microwave on Medium power (50%) for 45-60 second intervals, stirring well after each interval, until the mixture is completely melted and smooth when stirred. Be careful not to overheat the chocolate.
- Add Salt and Cool Slightly: Stir the 3/8 tsp salt into the melted chocolate mixture until incorporated. Let the mixture cool slightly for about 5-10 minutes, so it’s not piping hot (this helps prevent the marshmallows from melting completely).
- Combine Fillers: Add the crispy rice cereal, mini marshmallows, and chopped roasted nuts to the bowl with the slightly cooled chocolate mixture. Stir gently but thoroughly until all the dry ingredients are evenly coated.
- Press into Pan: Transfer the mixture into the prepared 9×13 inch pan. Press it down firmly and evenly into the corners and across the entire bottom of the pan using the back of the spatula or your hands (lightly greased hands work well).
- Chill Until Set: Place the pan in the refrigerator and chill for at least 3 hours, or until the mixture is firm and fully set.
- Cut and Serve: Once set, use the parchment paper or foil overhangs to lift the entire block out of the pan onto a cutting board. Peel away the lining. Use a large sharp knife to cut the block into 24 equal squares.
- Store: Serve the squares chilled or at room temperature. Store leftovers in an airtight container at room temperature or in the refrigerator for longer storage (they will be firmer straight from the fridge).
Estimated Nutritional Information (Per Square – 1 of 24)
- Calories: approx. 263 kcal
- Total Fat: approx. 17g
- Saturated Fat: approx. 7g
- Total Carbohydrates: approx. 24g
- Dietary Fiber: approx. 1.5g
- Total Sugars: approx. 19g
- Protein: approx. 4g* (Recalculated)
- Sodium: approx. 75mg* (Recalculated)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming semi-sweet chocolate chips and roasted almonds. Actual values may vary based on specific brands of chocolate, peanut butter, marshmallows, nuts, and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
