Ingredients
- 1 cup Reese's Peanut Butter Cups chopped
- 4 cups Kellogg's® Rice Krispies® cereal
- ½ cup unsalted butter
- 10 oz bag mini marshmallows
- 1 cup creamy peanut butter like Jif, not a natural peanut butter
- 1 cup marshmallow fluff
Method
- Grease an 8" pan with cooking spray and line it with parchment. Use binder clips to secure the paper to the pan.
- Chop Reese's peanut butter cups in half or fourths and place into a large bowl with Rice Krispies Cereal.1 cup Reese's Peanut Butter Cups chopped, 4 cups Kellogg's® Rice Krispies® cereal
- In a medium saucepan melt the butter and marshmallows. Cook over medium heat, until it’s all completely melted, stirring frequently so they don't stick.½ cup unsalted butter, 10 oz bag mini marshmallows
- Pour the butter mixture into the large bowl, over the Rice Krispies Cereal and Reese's Peanut Butter Cups. Add the peanut butter to the bowl and stir the mixture until it's evenly distributed.1 cup creamy peanut butter like Jif, not a natural peanut butter
- Add marshmallow fluff and stir until it's somewhat distributed. You don't want to completely mix it in until you can't tell it's there so just mix it until it's *almost* evenly distributed.1 cup marshmallow fluff
- Place in the prepared pan and allow to set. Refrigerating for a few minutes will make them easier to slice.
Notes
- Store in an airtight container, refrigerate for more than 2 days.
- Serve cold or at room temperature.
Nutrition
Serving: 1gCalories: 302kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 8mgSodium: 214mgFiber: 2gSugar: 22g