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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 >
Rating:
0
Prep Time:
5 min
Cook Time:
20 min
Ready In:
25 min

Servings

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Original Recipe Yield: 16 servings (16 slices)
 

Ingredients:

  • 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
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Directions:

1

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

2

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.

3

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!!

4

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.

5

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.

6

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.

7

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.

8

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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