These bars are supposedly a copycat of a famous offering from the Rocky Mountain Chocolate Factory, but I’ve never had them there. I made them the first time to take to Derek’s Aunt’s house for game night – maybe over New Years a few years back. I had just found a recipe online at Cookies & Cups and thought they looked good so I went with it.
Turns out I was right. The rice krispies make them reminiscent of the rice krispie bars we all know and love from childhood. But the white chocolate peanut butter mixture coating them becomes more solid instead of gooey – and oh my, is it a yummy combination. Stir in some mini marshmallows and mini chocolate chips and you have a winning combination that you don’t have to turn the oven on to make!
Here’s what you need:
Yep, there are only 5 ingredients!
Start by microwaving the white chocolate chips at 50% power. I go a minute first, stir, and then continue cooking and stirring in 30 second intervals until the chips are melted. The stirring part is important because they will retain their shape until stirred. Don’t cook them too much or the white chocolate might seize on you.
Then add in some peanut butter.
Stir well to combine.
Add in 3 cups of rice krispies.
Now fold together until well combined.
Now, because we don’t want the chocolate and marshmallows to melt when we stir them in, we’re going to let this cool for about 15 minutes. Stir every 5 minutes or so. We don’t want it to cool to much or it will set up. Once it feels about room temperature to you go ahead and continue with the recipe.
Now add the marshmallows.
And the mini chocolate chips.
Fold everything together.
Pour the mixture into a lightly greased 9×9 pan (8×8 works too and will yield slightly thicker bars). Gently press down. Don’t press the bars too compact though or they will get harder as they set up.
Sprinkle on some more mini chocolate chips and press onto the bars.
Allow bars to cool completely, the white chocolate will re-set up. Cut into squares and enjoy!
Store any leftovers in an air tight container.
- 12 oz bag white chocolate chips
- ¼ creamy peanut butter
- 3 c rice krispies
- 1 ½ c mini marshmallows
- ¼ c mini chocolate chips
- 2 T mini chocolate chips for garnish
- Lightly grease a 9x9 or 8x8 pan.
- In a large microwaveable bowl melt the white chocolate chips at 50% power for 1 minute and then 30 second intervals stirring in between each increment.
- Stir the peanut butter into the melted chips until well combined.
- Fold in the rice krispies.
- Allow to cool for about 15 minutes, stirring every 5 minutes.
- Fold in the mini marshmallows and the mini chocolate chips.
- Gently press into the prepared pan and spread evenly. Press gently into the pan but don’t compact too much so they don’t get too hard.
- Press extra mini chocolate chips into the top for garnish.
- Allow to cool. Slice into squares.
- Store extra in an air tight container.
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