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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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My family likes peanut butter cookies and rice krispies treats, this is a nice combo of them. Ingredients:
1 lb peanut butter sandwich cookie, coarsley crumbled |
1/2 cup butter, melted |
2 cups peanut butter chips |
2/3 cup light corn syrup |
4 tablespoons butter |
1 teaspoon vanilla extract |
2 cups mini marshmallows |
2 cups dry roasted peanuts |
2 cups crisp rice cereal |
Directions:
1. -Preheat oven to 350 F; coat a 13x9-inch baking pan with nonstick spray.
2. -Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.
3. -Melt peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of the peanut minture over crumb base.
4. -Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they'll turn crunchy.
5. -Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonsful of the topping over the marshmallows, then spread with a spatula (sprayed with nonstick coating). cool bars before cutting with a knife coated with nonstick spray.
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