Ingredients:

  • 4 Tbsp (56 g) unsalted butter
  • 10 oz bag (280 g) mini marshmallows
  • 1 cup (250 g) smooth or creamy peanut butter
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 tsp (1.25 ml) fine sea salt
  • 6 cups (150 g) puffed rice cereal (crispies)
  • 4 oz (115 g) semi-sweet chocolate chips or bar
  • 1 tsp (5 ml) coconut oil (or neutral oil)
  • 1 Tbsp extra peanut butter (Optional, for swirling)

Instructions:

  1. Prep the Pan: Line an 8x8 inch pan with parchment paper, leaving an overhang on all sides for easy removal. Set the puffed rice cereal aside in a very large mixing bowl.
  2. Melt the Fats: In a large saucepan, melt the 4 Tbsp of unsalted butter over medium-low heat. Swirl continuously until just melted.
  3. Add Marshmallows: Reduce the heat to low. Add the mini marshmallows and stir constantly until they are fully melted and the mixture is smooth. Do not let the mixture boil or scorch.
  4. Incorporate Flavour: Remove the pan immediately from the heat. Stir in the 1 cup of peanut butter until completely uniform. Then, stir in the vanilla extract and fine sea salt.
  5. Combine the Puffs: Pour the marshmallow-peanut butter mixture over the puffed rice cereal in the large bowl. Working quickly and gently, use a rubber spatula to fold the cereal into the binder until everything is evenly coated.
  6. Press into Pan: Transfer the mixture to the prepared pan. Using the back of the spatula or a piece of lightly greased parchment paper, gently and evenly press the mixture into the pan. Do not over-compress, as this results in a hard bar.
  7. Chill: Allow the bars to cool at room temperature for 15 minutes, then refrigerate for at least 2 hours to fully set.
  8. Melt Chocolate: In a microwave-safe bowl (or over a double boiler), melt the semi-sweet chocolate chips and coconut oil in 30-second bursts, stirring until smooth and glossy.
  9. Drizzle (or Coat): Once the bars are firm, lift them out of the pan using the parchment overhang. Drizzle the melted chocolate mixture generously over the top of the slab. If using the extra peanut butter, drizzle that over the chocolate and swirl gently with a knife.
  10. Final Set: Return the bars to the refrigerator for 10–15 minutes until the chocolate is firm and has a good ‘snap.’
  11. Cut and Serve: Use a large, sharp, non-serrated knife to cut the slab into 12 squares. Clean the knife between cuts for a sharp, professional finish.