Wheatless Wednesday – Chocolate Marshmallow Crisps

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This morning (thanks to a slightly unexpected dusting of snow and ice overnight) 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.

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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.

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