Peanut Butter and Jelly Rice Krispie Treats
User Reviews
5
Peanut Butter and Jelly Rice Krispie Treats
Description
This recipe starts by melting butter in a saucepan and whisking in marshmallow creme, peanut butter, and salt until smooth. Rice Krispie cereal is mixed in two halves, folded into the marshmallow mixture, then pressed into an 8x8 pan in two layers.
After pressing half the cereal mixture into the pan, a layer of jelly is spread over it, then topped with the remaining cereal mixture. Chilling the treats in the refrigerator for 20 minutes sets them, making them easier to cut. The treats offer a nostalgic combination of peanut butter's richness, the chewy softness of marshmallow, and bright jelly flavor, with a crunchy cereal texture throughout.
They store well at room temperature, making them convenient for snacks or lunches. The recipe also allows substitution of regular marshmallows melted in a microwave for the marshmallow fluff.
Chilling helps firm the treats for easier cutting and prevents jelly from squeezing out.Regular marshmallows can replace marshmallow fluff by melting 5 1/2 cups of mini marshmallows.
Ingredients
- 3 tablespoons butter unsalted
- 1 1/2 cup marshmallow creme fluff
- 1/3 cup peanut butter creamy
- 1/2 teaspoon salt fine sea salt
- 6 cups rice krispie cereal
- 1/2 cup jelly
Instructions
- Line an 8x8 baking dish with parchment paper, set aside.
- In a small saucepan over medium heat, melt the butter. When melted, whisk in the marshmallow fluff, peanut butter and salt until smooth, approximately 1 minute.
- Place half of the cereal in a large mixing bowl (bigger than you think you need ) and pour half of the marshmallow mixture in, then top with the rest of the cereal and the last of the peanut butter mixture. Using a wooden spoon or spatula, toss until evenly covered.
- Press half of the Rice Krispie mixture into the bottom of the prepared pan. Spread your favorite jelly over top. Finish with the remaining Rice Krispie mixture, evenly and gently pressing into the pan.
- Chill in the fridge for 20 minutes before cutting into squares. Store covered at room temperature.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- The marshmallow mixture can be prepared by melting marshmallows in the microwave in 30-second increments until smooth, as an alternative to stovetop method.
- Chilling the treats before cutting helps them hold their shape and prevents jelly from oozing out.
- Regular mini marshmallows (about 5 1/2 cups) can be used in place of marshmallow fluff to make the mixture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 206mg | 9% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 8mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
