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Rebekah Peppler

Gallery

Credit: Philip Friedman; Styling: Colleen Riley

Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins
Yield:
Makes 16 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhand on all sides; butter the parchment.

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  • Melt the butter, marshmallows, salt, and 1/3 cup of the peanut butter in a medium pot over medium heat. Remove from the heat and stir in a rice cereal. Press into the prepared pan.

  • Place the chocolate and the remaining tablespoon peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Spread on the bars. Sprinkle with the peanut butter cups. Let sit until the chocolate is set, 1 to 2 hours.

  • Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).

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