Peanut Butter and Chocolate Cereal Treats

Name: Peanut Butter and Chocolate Cereal Treats
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 24 bars
Ingredients: Nonstick cooking spray, for the parchment and spatula; 6 tablespoons unsalted butter; One 10-ounce bag mini marshmallows; One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch; 1 cup honey-roasted peanuts; 6 ounces semisweet chocolate chips, melted

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Level: Easy

Total: 1 hr 45 min (includes setting time)
Active: 15 min

Yield: 24 bars

Level: Easy

Total: 1 hr 45 min (includes setting time)
Active: 15 min

Yield: 24 bars

Ingredients

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Nonstick cooking spray, for the parchment and spatula

6 tablespoons unsalted butter

One 10-ounce bag mini marshmallows

One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch

1 cup honey-roasted peanuts

6 ounces semisweet chocolate chips, melted

Directions

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Watch how to make this recipe.

Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
Remove the cereal treats using the parchment paper and cut into 24 bars.