I don't think you can ever outgrow rice crispy treats. But, as we learned with this recipe, you can make them even better.
4 Tbsp unsalted butter
3/4 cup creamy peanut butter
1 (7-oz) jar marshmallow fluff
5 cups Rice Krispies
1–1/2 cups roughly chopped thin pretzel "snacks" or "chips"
1 (8-oz) bag mini peanut butter cups
Lightly grease a 9" x 13" pan and set aside.
Add the butter, peanut butter, and fluff to a large sauce pot and melt over medium-low heat, stirring constantly.
Remove the pan from the heat, add the cereal and chopped pretzels, and stir until well combined. Add the mini peanut butter cups and gently mix until fully incorporated.
Pour the mixture into the prepared pan. With lightly greased fingers, carefully press the mixture into the pan until well compacted. Let the treats cool at room temperature for about 4 hours. Cut and serve.
This recipe is prepared with the Cook's Essentials® Premiere 18/10 Stainless Steel 12-Piece Cookware Set (K38329).
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