Description
These bars cram your favorite cereal with a hefty dose of peanut butter, giving you gooey centers and crispy edges—all without turning on the oven!
Ingredients
Scale
- 9 cups crispy rice cereal
- 15 oz marshmallows (about one standard bag)
- 8 Tbsp (1 stick) unsalted butter
- ¾ cup smooth peanut butter
- 1 tsp pure vanilla extract
Instructions
- Prep Your Pan
- Line a 9×13″ baking pan with foil or parchment.
- Lightly coat the lining with nonstick spray.
- Gather the Cereal
- Pour 9 cups of cereal into a roomy mixing bowl and set aside.
- Create the Peanut Butter Melt
- In a large saucepan over medium-low heat, melt the butter.
- Stir in the peanut butter until it becomes a silky mixture.
- Incorporate the Marshmallows
- Add the marshmallows to the pot.
- Stir continuously until they’ve fully melted and blended with the peanut butter.
- Remove from heat and whisk in the vanilla.
- Combine & Press
- Quickly fold the cereal into the marshmallow-peanut butter mix, ensuring each puff is coated.
- Transfer the sticky mixture to your prepared pan.
- Using sprayed wax paper or a greased spatula, press the mixture evenly and firmly into the pan.
- Set & Slice
- Let the bars cool at room temperature until they hold their shape—about 30 minutes.
- Lift out of the pan, peel away the lining, and cut into squares or rectangles.
Notes
Tips & Storage
- Marshmallow Size: Mini or large work—just use 15 oz total.
- Fresh Ingredients: Fresh marshmallows and crisp cereal make for the best texture.
- Keep Them Gooey: Store bars in an airtight container at room temp for up to 3 days.
- Freezer Friendly: Wrap individual bars in wax paper, then seal in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Category: Desserts
Nutrition
- Serving Size: 1serving
- Calories: 474kcal
- Sugar: 20g
- Sodium: 514mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 91g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 11mg