This is seriously yummy stuff!
It makes a great gift…you can cut squares and individually wrap them and tuck them in a cute little container. Or you can purchase small disposable containers and split the mixture into two smaller pans that have their lids. Pop a bow on top and add a gift tag!
This is a great recipe to involve the little baker in your life. Kids can assist in measuring the ingredients and stirring the chocolate into the cereal (be cautious with the hot melted chocolate).
For a cookie exchange idea, simply “drop” the mixture onto waxed paper by the tablespoonful instead of pouring it into the pan.
1 (12-oz.) bag white chocolate chips
1/4 cup creamy peanut butter
3 cups crisp rice cereal
1/2 cup mini semi sweet chocolate chips
1 1/2 to 2 cups miniature marshmallows
~Melt white chocolate chips and peanut butter. Microwave on lower setting, stirring often, or melt in a double boiler. Pour into a larger bowl.
~Add crisp rice cereal and stir to coat well. Set aside until it reaches room temperature.
~Butter a 9×13 cake pan or, if you like them thicker, butter a smaller pan.
~Now that the mixture is at room temperature, pour in mini chocolate chips and marshmallows. Mix well to coat and evenly distribute ingredients.
~Pour into prepared pan and place in the refrigerator for about 30 minutes until set. Once set, cut into 2″x2″ squares. Store in a tightly sealed container.