Crispy Marshmallow Squares: 3 Ways

My dad’s FAVORITE {okay, maybe second favorite} Christmas treat is a gooey chocolate peanut butter bar that my mom calls a “Nut Goodie Bar”. 

She still makes these bars every year for my dad.  But this year, when I saw Lynn’s recipe for Crispy Marshmallow Squares, I got inspired to try making delicious bars without the nuts! 

We tried one with just dark chocolate and one with dark chocolate & mint {oh my!}, and because I know many of you can eat peanuts, I’ll also how I thought to adapt this recipe towards a “Nut Goodie Bar” taste.  You’ll have to try it and let me know how it is! 

This recipe is incredibly simple and the add-in possibilities are nearly endless.  I think we’ll try them again adding in dried tart cherries along with the dark chocolate and marshmallows. 

Crispy Marshmallow Squares 1.0 – From Lynn’s Kitchen Adventures

Ingredients

• 3 C Rice Krispies {brown rice preferred}
• 3 C Dark Chocolate Chips
• 2- 3 C Marshmallows, mini

Crispy Marshmallow Squares 2.0 – Adapted from Lynn’s Kitchen Adventures

Ingredients

• 3 C Rice Krispies {brown rice preferred}
• 3 C Mint Chocolate Chips
• 2- 3 C Marshmallows, mini

Crispy Marshmallow Squares 3.0 – Inspired by Lynn’s Kitchen Adventures

Ingredients

• 2 C Rice Krispies {brown rice preferred}
• 1 C peanuts {optional; if you omit, increase rice cereal to 3 C}
• 3 C Chocolate & Peanut Butter Swirl Chocolate Chips {Nestle Brand makes these}; alternatively 1 1/2 C peanut butter chips and 1 1/2 C Chocolate chips
• 2-3 C Marshmallows, mini

Directions for all three versions

Begin by preparing a 9x13 glass baking dish.  To do so – you can either spray the baking dish with cooking spray, or line it with parchment paper.  Set aside. 

Next up, in a large heat-proof bowl, pour the chocolate chips. 

Place the chocolate chips into the microwave and heat for 30 seconds at a time {you may need to do this at 50% power}, stirring after each 30 second interval.  When they are mostly melted, just continue stirring, allowing the heat in the melted chips to melt the others.  In total, you’ll likely need ~2 minutes to melt the chocolate chips.

Measure out the rice krispies and marshmallows {and peanuts, if making this version}. 

Add these to the melted chocolate. 

Stir until the chocolate coats the cereal mix. 

Don’t taste.  Or, try not to!

Spread into your prepared 9x13 baking dish. 

Allow the bars to cool and harden.  Cut and serve. 

Store extras in an airtight container for around 1 week.  After that the chocolate gets harder and harder… if you keep them around longer, simply warm them a bit before eating to soften the chocolate. 

Linked to: Full Plate Thursday, URS