Create a festive rice cereal treat by adding a handful of memorable ingredients: peanuts for crunch, marshmallows for sweetness, and peanut butter for a smooth shot of rich flavor. This giftable dessert is delicious any time of the day, but we prefer it with coffee in the afternoon.
Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.
Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.
Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired.
*6 (2-ounce) almond bark coating squares may be substituted.
Note: White nonpareils (tiny decorative beads) are available in cake decorating shops or large supermarkets.
Love it! Made a couple changes to the recipe though. I chopped the peanuts, added an additional cup of the rice krispie cereal and added an additional 1/2 cup of the mini marshmallows. I didn't cut them into hearts, but cut them into bars after chilling in the refrigerator for a couple of hours.