Rice Krispies Buckeye Bars
Rating
If Rice Krispies Treats and Reeses had a baby, it would be THIS.
Ingredients
- FOR THE RICE KRISPIES
- Cooking spray
- 5 tbsp. butter
- 1 (10-oz.) bag marshmallows
- ½ c. smooth peanut butter
- Pinch kosher salt
- 6 c. Rice Krispies cereal
- FOR THE PEANUT BUTTER LAYER
- 2 c. creamy peanut butter
- ½ c. (1 sticks) butter, softened
- 2 c. powdered sugar
- 2 tsp. pure vanilla extract
- 2 tbsp. milk
- Pinch kosher salt
- FOR THE GANACHE LAYER
- 2 c. chocolate chips
- ¾ c. heavy cream
- Flaky sea salt
Instructions
- Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.
- Immediately add Rice Krispies and stir with a rubber spatula until combined. Pour mixture into prepared pan and smooth top. Refrigerate while making peanut butter layer.
- In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth. Add powdered sugar, vanilla, milk, and salt. Mix until smooth and fluffy.
- Spread peanut butter mixture in an even layer over rice krispies. Return to refrigerator while making ganache layer.
- Place chocolate chips in a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of pan, turn off the heat.
- Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer and smooth.
- Refrigerate rice krispies until ganache has set, about 15 minutes. Slice into squares before serving.