Description
Delicious no-bake chocolate peanut butter treats!
Ingredients
Scale
- 1/2 cup mini chocolate chips (plus more for topping)
- 2–3/4 cups white chocolate chips
- 1–3/4 cups creamy peanut butter
- 2 cups rice krispies cereal
- 1–1/2 cups miniature marshmallows
Instructions
- Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat.
- Place mini chocolate chips in the freezer.
- Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until smooth.
- Stir peanut butter into the melted chocolate until fully combined.
- In a separate large bowl, add crispy rice cereal. Pour in the chocolate-peanut butter mixture and stir gently to coat.
- Stir marshmallows into the coated cereal.
- Let the mixture cool slightly until barely warm, then gently stir in the frozen chocolate chips.
- Use a 2-tablespoon measuring spoon or cookie scoop to portion the mixture onto the prepared sheet pans.
- Top each cookie with extra mini chocolate chips (about 1/2 teaspoon per cookie).
- Refrigerate for 1 hour, or until firm.
- Serve straight from the fridge for the best texture.
Notes
- Store leftovers in an airtight container in the refrigerator.
- For a fun twist, add nuts or different types of chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg