Ingredients
- 1/2 cup creamy peanut butter
- 24 cup large marshmallows (5.6 ounces)
- 4 cup puffed rice cereal
- 4 ounce semi-sweet chocolate chips (2/3 cup)
- 2 tablespoon roasted, salted, spanish peanuts, chopped
Preparation
Baking Directions:
1.Spray 8" by 8" baking pan with non-stick cooking spray.
2.In microwave-safe 4-quart bowl, combine peanut butter and marshmallows.
Cover bowl with vented plastic wrap and cook in microwave on High for 1 minute until melted.
With a rubber spatula, quickly stir in puffed rice cereal until evenly coated.
With hand, evenly pat puffed rice mixture into prepared baking pan.
3.In cup, heat chocolate in microwave on High 35-45 seconds, until soft; stir until smooth.
With offset spatula, spread melted chocolate top of puffed rice mixture.
Sprinkle with peanuts; gently press nuts to adhere to chocolate.
4.Refrigerate 30 minutes, or until chocolate is set.
Cut lengthwise into 4 strips, then cut each strip crosswise into 4 pieces.
Tips:
Each treat: about 134 calories, 3g protein, 18g carbohydrate, 7g total fat (2g saturated), 1g fiber, 0mg cholesterol, 51mg sodium
