Ingredients

The following ingredients have 1 Servings
  • 8 tbsp butter (divided)
  • 3 cups mini marshmallows
  • 4 cups puffed rice cereal
  • 4 oz milk chocolate
  • 1/2 cup creamy peanut butter
  • 3 oz bittersweet chocolate (about a 1/2 cup, measured)

Instruction

  • In a wide saucepan or skillet, melt 4 tablespoons butter over low heat. Add the mini marshmallows, and stir for about 5 minutes, until the marshmallows have completely melted. Stir in the puffed rice cereal, and stir to coat.
  • Scrape the marshmallow cereal out into an 8x8 square pan, and press it down with a spatula to really compact the marshmallow squares. Let that cool while you start on the peanut butter chocolate layer.
  • Melt the milk chocolate and peanut butter in a double boiler or in the microwave in 30-second intervals, then spread the mixture evenly over the top of the marshmallow cereal. Refrigerate for about 2 hours until firm to the touch.
  • For the final layer, melt the remaining 4 tablespoons of butter and the bittersweet chocolate in a double boiler or in the microwave. Spread the mixture over the milk chocolate peanut butter layer, and refrigerate for another half hour or so, until firm to the touch. Cut into squares and enjoy!