This morning (thanks to a slightly unexpected dusting of snow and ice overnight) I slid our car halfway over an overpass and slammed the back end into the side wall. Yeah, that was fun. Okay. Maybe not. There’s no broken plastic (it is a Saturn, after all) and the girls and I are all okay, but there’s enough damage to leave us with only one vehicle to use for the time being, thus complicating life just a bit.
These bars, on the other hand, are far from complicated. Again, this recipe is one my mom had used. We didn’t have them often, which I took to mean they were more complicated to make (even though I had the recipe in my possession and could have easily seen the process was far from what I imagined). With just four ingredients and no oven required, you can’t go wrong. With chocolate and peanut butter, well, they can make even your worst day just a little bit better.
Chocolate Marshmallow Crisps
The original recipe made an 8-inch square pan of bars. I’ve taken the liberty to double the recipe because, well, let’s be serious: an 8-inch square is like a single serving. By using Gluten-free Rice Krispies, you can make them (duh) gluten-free. For those of you who are dairy-free, simply use your favorite brand of dairy-free chocolate chips, and you, too, can enjoy this treat. For those with a peanut allergy, I give you my sympathy!
- 2 cups semi-sweet chocolate chips
- 1/2 cup peanut butter
- 6 cups Rice Krispies
- 2 cups miniature marshmallows
Melt chocolate chips and peanut butter together in a large microwave-safe bowl on high for 1 minute. Stir. Heat again for 30 seconds if not melted. Stir in Rice Krispies and marshmallows. Press evenly into butter 9×13″ pan. Chill until firm. Cut and enjoy.