Peanut Butter-Crispy Rice Bars

This s'more-ish mixture is very sticky, so try coating your hands with cooking spray before pressing it into the pan.

Yield: 2 dozen
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.6g
  • Carbohydrate: 19g
  • Fiber: 0.7g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 93mg
  • Calcium: 9mg

Ingredients

  • 1/3 cup creamy peanut butter
  • 1 tablespoon butter or stick margarine
  • 1 (10 1/2-ounce) bag miniature marshmallows
  • 6 cups oven-toasted rice cereal (such as Rice Krispies)
  • Cooking spray
  • 3/4 cup peanut butter chips

Preparation

  1. Combine the peanut butter and butter in a large microwave-safe bowl. Microwave at high 45 seconds or until mixture melts. Add marshmallows; microwave at high 1 1/2 minutes or until smooth, stirring every 30 seconds. Add cereal to peanut butter mixture; toss until well-combined. Pat cereal mixture into a 13 x 9-inch baking pan coated with cooking spray.
  2. Place peanut butter chips in a small microwave-safe bowl. Microwave at high 30 seconds or until chips melt. Spoon melted chips in a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag; drizzle melted chips over cereal mixture. Cool slightly; cut into 24 pieces.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peanut Butter-Crispy Rice Bars Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy