Peanut Butter Crispy Rice Squares

Name: Peanut Butter Crispy Rice Squares
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 16 rice squares
Ingredients: 6 tablespoons unsalted butter; 16 ounces mini marshmallows; 1/2 teaspoon kosher salt; 6 tablespoons creamy peanut butter; 2 teaspoons pure vanilla extract; 6 1/2 cups crispy rice cereal; 2 1/2 cups coarsely crushed graham crackers (about 9 rectangles); 1 cup milk chocolate chips

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Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: 16 rice squares

Level: Easy

Total: 1 hr 15 min
Active: 15 min

Yield: 16 rice squares

Ingredients

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6 tablespoons unsalted butter

16 ounces mini marshmallows

1/2 teaspoon kosher salt

6 tablespoons creamy peanut butter

2 teaspoons pure vanilla extract

6 1/2 cups crispy rice cereal

2 1/2 cups coarsely crushed graham crackers (about 9 rectangles)

1 cup milk chocolate chips

Directions

Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.