Ingredients

The following ingredients have 18 Servings
  • 1/2 cup mini chocolate chips
  • 16 ounces vanilla flavored candy coating (Almond Bark or CandiQuik)
  • 15 ounces creamy peanut butter (1 15-ounce jar)
  • 2 cups Rice Krispies cereal
  • 1 1/2 cups mini marshmallows

Instruction

  • Prepare 2 cookie sheets with silpat mats or parchment paper. Set aside.
  • Place chocolate chips in the freezer until ready to use.
  • Add Rice Krispies to a large bowl. Set aside.
  • Add almond bark to a microwave-safe bowl. Microwave at 50% power for 30 seconds at a time, stirring between each, until the bark is melted and smooth. Add peanut butter to the warm almond bark. Stir to combine.
  • Pour peanut butter mixture over rice krispies and stir to combine. Allow the mixture to cool to room temperature (or until barely warm).
  • Stir mini marshmallows into the cooled mixture, then add frozen chocolate chips and stir again to combine.
  • Using a 2-tablespoon sized scoop, portion treats onto the prepared cookie sheets, leaving some space between each (to prevent them from sticking together).
  • Allow cookies to sit in a cool place until firm. You can pop them in the fridge if your kitchen is too warm.
  • Serve and enjoy!