Ingredients
Method
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. This ensures you can lift the entire block out once set.
- In a large microwave-safe bowl, combine the chocolate chips, peanut butter, and 1 tablespoon of butter. Microwave in 30-second intervals, stirring well between each interval, until the mixture is completely smooth and glossy. Do not overheat, or the chocolate may seize.
- Add the mini marshmallows to the warm chocolate mixture. Stir gently but thoroughly until every marshmallow is coated and melted into a cohesive, gooey mixture. If any lumps remain, microwave for another 15 seconds.
- Sprinkle the crisp rice cereal and chopped peanuts over the chocolate-marshmallow mixture. Fold carefully with a spatula just until the cereal is evenly distributed. Be gentle to keep the marshmallows intact; you want distinct pockets of crunch, not a uniform mush.
- Pour the mixture into the prepared pan. Use a lightly greased spatula or your fingers (lightly buttered) to press the mixture firmly and evenly into the corners. Compacting it now prevents crumbling later.
- Refrigerate for at least 40 minutes, or until firm to the touch. Before cutting, run a sharp knife under hot water and wipe dry between cuts to ensure clean edges without squishing the bars. Slice into 12 bars.
Nutrition
Notes
My biggest mistake early on was rushing the cooling phase, which resulted in sticky, uneven bars that fell apart. The secret is letting them chill completely in the refrigerator for at least forty minutes; this ensures clean cuts and that satisfying snap when you bite into the crunchy layers of cereal and nuts.