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Super Easy Reese’s-Stuffed Rice Krispies

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This summer, John and I aren’t close to the beach like we were last year– we’re close to a river. So close, in fact, that this spring we bought a kayak so that John can enjoy walking it down and going for a float. I get seasick if I kayak too long, so I’ll just be chilling on the riverbank, reading… and eating, of course!

And I’m going to be packing these easy-to-make lip smackers!


(Muahaha, John! Stay out paddling as long as you want!) This recipe will make one  9×13 pan of regularly-sized treats. However, if you really want to be generous, double the recipe and make them double-high!

The trick for this recipe is to work very quickly after you’ve added the chocolate so that it doesn’t become a muddy mess. But don’t worry– if the candy melts too quickly, they’re still just as delicious!

You’ll Need:

  • 8 oz of peanut butter cups (I used Reese’s Minis), cut into small pieces and frozen
  • 3 tablespoons of unsalted butter
  • 5 1/2 cups of marshmallows
  • 6 cups of Rice Krispies or another puffed rice cereal

Directions:

  1. In a large pot, melt the butter on low heat.
  2. Once butter has melted, add marshmallows and stir until the marshmallows have melted completely.
  3. Slowly mix in the Rice Krispies until completely coated in marshmallow.
  4. Remove the pot from the heat and quickly stir in the candy pieces. Dump the mixture into a 9×13 pan. Use a spatula to pack down the mixture. Cover and freeze.


7 Responses

  1. Great way to change them up! I love some peanut butter and chocolate so this would be right up my alley! Thank you for linking up with us to share your recipe!

  2. Oh my goodness my little peanut butter cup fanatics that live with me are going to loooovvveee these! (their mother will too!) Can’t wait to make these! Pinning!

  3. Oh my gosh, these look delicious! I love rice krispie treats and this sounds like such an amazing twist!

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