Peanut Butter (Chocolate) Rice Crispy Bars

from All-New Complete Cooking Light Cookbook

1/3 cup creamy peanut butter
1 tablespoon butter
1 (10-1/2 ounce) bag miniature marshmallows
6 cups oven-toasted rice cereal (such as Rice Krispies)
cooking spray
3/4 cup peanut butter chips (I substituted chocolate chips, which I had on hand)

1. Combine peanut butter and butter in a large microwave-safe bowl. Microwave on HIGH 30 to 45 seconds or until mixture melts. Add marshmallows; microwave at HIGH 1 minute or until smooth, stirring every 30 seconds. Add cereal to peanut butter mixture, toss until well combined. Press cereal mixture into a 13x9-inch baking pan coated with cooking spray. (Test kitchen tip: The cereal mixture is very sticky, so coat your hands with cooking spray before pressing it into the pan.)

2. Place peanut butter (chocolate) chips in a small microwave-safe bowl. Microwave at HIGH 20 to 30 seconds or until chips melt. (If using chocolate, follow melting instructions on the package.) Spoon melted chips into a small heavy-duty zip-top plastic bag; seal. Snip a tiny hole in one corner of the bag; drizzle melted chips over cereal mixture. Cool slightly; cut into 24 bars.

Yield: 2 dozen (serving size: 1 bar)

Calories 118 (30% from fat)
Fat 3.9g (sat 1.3g; mono 1.5g; poly 0.8g)
Protein 2.6g
Carb 19g
Fiber 0.7g
Chol 1 mg
Iron 0.4 mg
Sodium 93 mg
Calc 9 mg

Comments

Unknown said…
Yum. These were really good. And Gaby didn't even notice they had peanut butter in them.

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

Apple Cranberry Stuffed Pork Roast Recipe