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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Every Day with Rachel Ray. Ingredients:
4 tablespoons butter |
1 (10 1/2 ounce) bag mini marshmallows |
6 cups crispy rice cereal |
1 cup salted peanuts, chopped |
1 (12 ounce) package semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large pot, melt the butter over medium-low heat. Stir in 4 cups marshmallows until melted. Remove from the heat and stir in the cereal and 1/2 cup peanuts.
2. Transfer the mixture to the prepared baking dish and press into an even layer. Sprinkle the chocolate chips and the remaining marshmallows and 1/2 cup peanuts on top. Bake until the chocolate melts, about 5 minutes. Let cool for 30 minutes, then refrigerate until the chocolate is firm, about 2 hours. Cut into 1-inch squares.
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