Rice Krispies (or any puffed rice cereal you choose) feature heavily in Northern Irish traybake baking. I have several recipes on the blog already that use Rice Krispies with toffee, Mars Bars and even dates and ginger. This week, it’s that classic combination of chocolate and peanut butter in these Chocolate Peanut Mallow Krispies.
This is also incredibly straightforward and simple to make. All you have to do is melt and mix. No baking required. Maybe a little chopping. Line your tin, perhaps. But really, like I said, this is very simple.
And the reward for all that melting and mixing is a remarkably light, slightly sticky, delicious Rice Krispie Treat.
The recipe uses crunchy peanut butter but feel free to use smooth, if you prefer.
I used milk chocolate, but if you prefer dark, then that’s your choice.
You could use regular sized marshmallows, and chop them into small pieces but I used mini marshmallows and avoided that step. (And as a result, I had one less item to wash up!)
So there you have it. A simple, straightforward and tasty no-bake traybake with only four ingredients. And it got a double thumbs up from Little Miss Traybakes!
4oz/110g/4 cups Rice Krispies
4oz/110g/18 regular sized marshmallows (or 2 cups of mini marshmallows)
4oz/110g/½ cup crunchy peanut butter
1. Melt the chocolate and peanut butter in a bowl placed over a pan of simmering water.
2. Add the Rice Krispies and marshmallows and mix well.
3. Press into a lined traybake tin. I used my 8″/20cm square tin. Leave to set.
4. Slice and enjoy!