Reese's and S'mores Rice Crispy Bars

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Reese's and S'mores Rice Crispy Bars
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Reese's and S'mores Rice Crispy Bars

Added by: on Feb 7th, 2017
After making the Oreo and Reese's Chocolate Sandwiches a couple of weeks ago, my daughter Arabella and I decided to make another Reese's Peanut Butter Cup inspired recipe. I am a huge fan of rice crispy cakes so the thought of one with peanut butter, chocolate and marshmallows had me .. more >
Prep Time:
5 min
Cook Time:
20 min
Ready In:
25 min



Original Recipe Yield: 16 servings (16 slices)


  • Cooking spray
  • stick 110g of butter
  • 200g mini marshmallows
  • 130g smooth peanut butter
  • 130g chocolate
  • 70g digestive biscuits, crushed
  • 6 peanut butter, chopped
  • 160g rice crispies
  • pinch A of salt
Nutrition Facts
Reese's and S'mores Rice Crispy Bars

Servings Per Recipe: 16

Amount Per Serving

Calories: 242

  • Total Fat: 14.2 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.5 mg
  • Sodium: 172 mg
  • Total Carbs: 26.4 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 12 g
  • Protein: 3.8 g

how is this calculated?

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Spray an 8" baking pan with cooking spray and set aside.


In a medium, heavy based saucepan, melt the butter over a medium heat until melted and beginning to brown. It will start to foam and smell nutty. Immediately add 3/4 of the marshmallows (150g) and 1/2 the peanut butter (65g) and a pinch of salt. Stir immediately until the mixture is smooth.


Turn off the heat and add 3/4 of the rice crispies (120g) stirring quickly and making sure all the cereal is coated in the marshmallow mixture. I think I overdid the amount of rice crispies as I did the measurements wrong!!


Pour the rice crispies mixture into the baking dish and flatten down to make it compact - I used the back of a spoon to do this.


Meanwhile melt the chocolate in a glass bowl over a saucepan of boiling water (or you can use a microwave). Once it is melted, stir in the remaining peanut butter and cereal and then pour this over the marshmallow rice crispies base.


Press the chopped peanut butter cups and crushed digestive biscuits on top of the chocolate and let set until firm - you can speed this up by putting it in the freezer for about 15 minutes. We did this as we were so impatient to tuck in.


Even though it already looks good enough to eat, finish off by sprinkling the remaining marshmallows on top and grilling for 1-2 minutes until the marshmallows are brown. This happens quickly so keep an eye on it.


Then eat as is or wait a bit until the chocolate firms up. We obviously could not wait and ate massive slices there and then. It was absolutely delicious and I am so pleased I wasn't put off by the complicated American measurements. I loved this twist on normal chocolate rice crispies cakes and it was really easy. A treat for both adults and kids.

Cooks' note:
Plus 15 minutes cooling time at least


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