Peanut Butter Rice Krispie Treats
Servings 10
Ingredients
- 2 tablespoons of butter vegan or regular
- ¾ cup of creamy natural peanut butter
- 10 ounces of mini marshmallows divided (vegan or regular)
- ½ cup of chopped lightly salted peanuts
- ¼ cup of maple syrup
- 1 ½ teaspoons of vanilla extract
- ½ teaspoon of cinnamon optional
- ⅛ teaspoon of salt
- 3 cups of Rice Krispies or other puffed rice cereal
**Chocolate Ganache:**
- 1 ½ cups of mini semisweet chocolate chips
- ¼ cup of heavy cream vegan or regular
- 1 teaspoon of vanilla extract
- Flaky salt for topping optional
Instructions
- In a large saucepan, melt butter and half of the marshmallows (5 ounces) over medium-low heat. Stir until the marshmallows are fully melted.
- Once melted, mix in peanut butter, maple syrup, vanilla extract, cinnamon, and salt. Turn off the heat.
- Add rice krispies, peanuts, and the remaining marshmallows (5 ounces) to the saucepan. Stir well until all ingredients are evenly coated.
- Transfer the mixture to a 9×13″ pan lined with parchment paper. Press the mixture into an even layer using the flat bottom of a measuring cup or your hands. Refrigerate while you prepare the ganache.
- For the ganache, melt chocolate chips in the microwave or using a double boiler. Whisk in the milk/cream and vanilla extract.
- Spread the ganache over the peanut butter rice krispies, top with flaky salt (optional), and refrigerate for at least one hour or until the ganache sets.
Notes
- If your vegan marshmallows are taking longer to melt, whisk in 1-2 tablespoons of water to speed up the process.
- Prefer a thicker treat? Use an 8×8″ or 9×9″ pan instead of a 9×13″ pan.
– Keep leftovers in an airtight container at room temperature or in the refrigerator for up to 4-5 days. For longer storage, freeze in an airtight container for up to 2-3 months. (Defrost before enjoying!)