Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter
  • ⅓ cup creamy peanut butter
  • 16 ounces miniature marshmallows
  • 6 cups Golden Grahams cereal (lightly crushed plus extra for topping)
  • ½ cup miniature chocolate chips (for folding into the cereal mixture)
  • 1 cup miniature marshmallows (for folding into the cereal mixture)
  • 8 ounces bittersweet baking chocolate (or semi-sweet, chopped)

Instruction

  • Line a 9x13 inch cake pan with parchment paper. Set aside. (Note 1)
  • Add the cereal to large zipper top bag and crush into smaller pieces.  Set aside.
  • In a Dutch oven set over medium-low heat, add the butter and peanut butter. Stir until melted. Add 16 ounces of marshmallows and stir until melted and the mixture is smooth.
  • Add the cereal and stir to coat with the marshmallow mixture. Quickly fold in the chocolate chips and remaining 1 cup of marshmallows. Transfer the mixture to the prepared pan and spread into an even layer. (Note 2)
  • Melt the bittersweet chocolate in a double-boiler or microwave. (Note 3) Pour over the marshmallow mixture and spread evenly. Top with extra crushed cereal. Allow to set at room temperature.
  • Slice into 24 squares and enjoy! Store the bars in an airtight container at room temperature.