Chocolate Peanut Butter Double Layer Crisp Rice Treats
Tags: Dessert
Yield: 24
- 2 tablespoons butter
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon vanilla
- 5 ounces (or about 2 cups) miniature marshmallows
- 3 cups crisp rice cereal
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- 1 ounce (or 2 tablespoons) semi-sweet chocolate chips
- 1 tablespoon Nutella
- 2 tablespoons butter
- 1/4 teaspoon vanilla
- 5 ounces (or about 2 cups) miniature marshmallows
- 3 cups crisp rice cereal
- 1 ounce (or 2 tablespoons) semi-sweet chocolate chips, melted
- Spray a 9 x 13-inch pan with non-stick cooking spray.
- In a medium bowl combine the butter, peanut butter, vanilla, and marshmallows. Heat in the microwave for 45 seconds, then stir. If the mixture is not completely melted and smooth return to the microwave and heat for 20 second bursts until melted. Immediately add the crisp rice cereal and stir to combine.
- Pour the peanut butter mixture into the prepared pan and press into an even layer. Spraying your hands with non-stick cooking spray will make this easier. Sprinkle the chocolate and peanut butter chips evenly over the top. Set aside.
- In a medium bowl combine the chocolate chips, Nutella, butter, vanilla, and marshmallows. Heat in the microwave for 45 seconds, then stir. If the mixture is not completely melted and smooth return to the microwave and heat for 20 second bursts until melted. Immediately add the crisp rice cereal and stir to combine.
- Spread the chocolate mixture over the peanut butter mixture, pressing the mixture firmly down to adhere to the layer beneath it. Leave to cool completely to room temperature.
- One the bars have cooled drizzle the melted chocolate over the top. Chill the bars in the refrigerator for 20 minutes to set the chocolate drizzle before cutting into bars.
- Enjoy!
