Chocolate-Covered Peanut Butter Crisp Squares

Brown Eyed Baker

Ready in: 120 minutes
Prep Time: 60 minutes
Cook Time: 60 minutes
Servings: 36
Very Popular

Ingredients

  • 1½ Tablespoons butter
    Milk, Eggs, Other Dairy
  • ½ cup creamy peanut butter
    Nut butters, Jams, and Honey
  • 3 cups crisped rice cereal
    Cereal
  • 5 ounces (or ½ bag) marshmallows
    Baking
  • 2 cups (1 bag) milk chocolate chips
    Baking
  • 2 Tablespoons vegetable shortening
    Oil, Vinegar, Salad Dressing;Baking

Steps

  • Grease an 8x8-inch pan. Set aside.
  • In a medium saucepan over medium-low heat, melt the butter.
  • Add in the marshmallow and stir until melted.
  • Add the peanut butter and continue stirring until completely melted.
  • Remove from heat. Stir in the cereal until completely coated.
  • With buttered hands, press the mixture into the greased pan and place in refrigerator for at least 1 hour, or until set.
  • Remove pan from refrigerator, run a knife around the edges and turn out onto a cutting board.
  • Cut into 36 squares.
  • Using either a double boiler or a microwave heating in 30-second intervals, melt the chocolate chips and shortening together until completely melted and smooth.
  • Working with one square at a time, drop a square into the chocolate and, using a toothpick, turn it over so it is completely covered in chocolate and then remove it to a baking sheet lined with a sheet of wax paper. Repeat with all squares.
  • Refrigerate until chocolate has set. Store in an airtight container in the refrigerator for up to a week.

Nutrition

  • Calories: 100.22  cal  (5.01%)
  • Fat: 5.35  g  (8.23%)
  • Saturated Fat: 2.31  g  (14.42%)
  • Carbohydrates: 12.11  g  (4.04%)
  • Sugar: 8.85  g  (9.83%)
  • Cholesterol: 2.75  mg  (0.92%)
  • Sodium: 30.67  mg  (1.33%)
  • Protein: 1.56  g  (3.12%)
  • Vitamin B3: 0.54  mg  (2.69%)
  • Manganese: 0.05  mg  (2.64%)
  • Vitamin E: 0.38  mg  (2.54%)
  • Fiber: 0.51  g  (2.04%)
  • Magnesium: 6.08  mg  (1.52%)
  • Phosphorus: 15.12  mg  (1.51%)
  • Iron: 0.24  mg  (1.36%)
  • Calcium: 13.55  mg  (1.35%)
  • Folate: 5.1  µg  (1.28%)
  • Copper: 0.02  mg  (1.22%)

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