3 Tbsp. butter
10 oz. or 4 cups miniature marshmallows
1/2 cup natural peanut butter, creamy
2-1/2 cups rice crispies cereal
2-1/2 cups cocoa crispies cereal
Buttery non-stick cooking spray
Spray a 9 inch square baking dish with non-stick cooking spray. Coat bottom with 1/4 cup of the miniature marshmallows.
In a large non-stick saucepan, melt butter over low heat. Add peanut butter and stir, until it is a creamy golden mixture. Add 3-1/4 cups of miniature marshmallows to mixture and stir over low heat, until mixture is smooth and creamy again. Remove from heat and stir in all 5 cups of crispies cereal, until well coated.
Spoon 1/2 of the hot rice crispie mixture into coated square baking dish and with a buttered or non-stick coated spatula press down gently. Sprinkle in 1/4 cup of the miniature marshmallows and the spoon the in rest of the still warm rice crispie mixture. Before pressing down again with buttered spatula sprinkle the remaining 1/4 cup of miniature marshmallows on top.
Cool for about one hour before serving. Cut into 12 pieces using a buttered knife.
Karen’s Note: For best results, use fresh marshmallows and served the same day. Cover to store remaining Cocoa Nutty Crispie Treats.
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