Create a festive crisp rice cereal treat by adding a handful of memorable ingredients: peanuts, for crunch; marshmallows, for sweetness; and peanut better, for a smooth shot of rich flavor. This giftable dessert is delicious any time of day, but we prefer it with coffee in the afternoon.
Southern Living FEBRUARY 2003
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.
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