Marshmallow rice krispy squares are pretty amazing to begin with, but what happens when you add a layer of peanut butter milk chocolate, and another layer of dark chocolate glaze? GLORIOUS, GLORIOUS THINGS. These are dangerous. I mean really, what IS it about marshmallow squares? Childhood nostalgia? Or are they really THAT delicious? If you’ve figured it out, please tell me. Because I would take one of these over a big piece of chocolate cake. Here’s how to make some:
4 tbsp + 4 tbsp butter
3 cups mini marshmallows
4 cups puffed rice cereal
4 oz milk chocolate (don’t use semisweet)
1/2 cup creamy peanut butter
3 oz bittersweet chocolate (60-70% cacao)
1/2 tsp corn syrup (optional, but gives a nice sheen)
In a wide saucepan or skillet, melt 4 tbsp butter over low heat. Add the mini marshmallows, and stir for about 5 minutes, until the marshmallows have completely melted. Stir in the puffed rice cereal, and stir to coat. Look how GOOEY it is!!!
Scrape the marshmallow cereal out into an 8×8 square pan, and press it down with a spatula to really compact the marshmallow squares. Let that cool while you start on the peanut butter chocolate layer.
Melt the milk chocolate and peanut butter in a double boiler, then spread the mixture evenly over the top of the marshmallow cereal. Refrigerate for about 2 hours until firm to the touch.
For the final layer, melt 4 tbsp butter, the bittersweet chocolate, and the corn syrup in a double boiler. Spread the mixture over the milk chocolate peanut butter layer, and refrigerate for another hour or so, until firm to the touch. Cut into squares and enjoy!
Recipe inspired by Peanut Butter Squares in Baked.