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Almond Bark Rice Krispies With Peanut Butter And Marshmallows
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Get ready to meet the snack of your dreams: Almond Bark Rice Krispies with all the good stuff. Peanut butter and marshmallows included, because why not?
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
1 comment
ingredients
1 package (24 ounce size) almond bark, vanilla or chocolate
1 cup peanut butter
2 cups coarsely chopped peanuts
3 cups miniature marshmallows
4 cups rice krispies cereal
directions
Combine the almond bark and peanut butter in a 3-quart microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 15 seconds, or until the almond bark is almost melted (add additional 15 second increments as needed). The mixture should not be runny, just almost melted.
Stir the almond bark and peanut butter until smooth. Stir in the peanuts and marshmallows, mixing well. Gently stir in the Rice Krispies, mixing just until incorporated.
Spoon the mixture into balls and place on waxed paper to cool. If desired, use greased hands to form the rice krispies mixture into more well-rounded balls or leave as free form.
Let cool completely then store in an airtight container.
recipe tips
For even melting, chop the almond bark into smaller pieces before microwaving.
Stir the almond bark and peanut butter mixture every 30 seconds when microwaving to prevent burning.
To measure the sticky ingredients like peanut butter more easily, spray the measuring cup with nonstick spray first.
If the mixture is too stiff after adding all the ingredients, gently warm it in the microwave for a few seconds to soften.
Use a cookie scoop for uniform-sized treats.
Let the treats set in a cool, dry place so they firm up properly.
For a festive touch, drizzle melted chocolate over the cooled treats or sprinkle them with colored sugar or edible glitter.
If you're allergic to peanuts, consider using almond butter or sunflower seed butter as a substitute.
common recipe questions
What is almond bark?
Almond bark is a confectionery chocolate-like coating made from vegetable fats instead of cocoa butter, often used for melting and dipping sweets.
Can I substitute the vanilla almond bark with something else?
Yes, you can substitute vanilla almond bark with white chocolate chips or melting chocolate, though the texture and flavor may vary slightly.
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter can be used for added texture, or smooth peanut butter for a creamier consistency.
How do I prevent the mixture from setting too quickly?
Work quickly after mixing the ingredients and spoon them onto wax paper before the mixture cools and hardens. Keeping the almond bark and peanut butter warm can also help.
What can I use if I don't have a microwave?
If you don't have a microwave, you can melt the almond bark and peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring frequently until smooth.
How do I store these Rice Krispies treats?
Store them in an airtight container at room temperature for up to a week or refrigerate for a firmer texture.
Can I freeze these treats?
Yes, these treats can be frozen. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. They can be frozen for up to 2 months.
What can I add to these treats?
Try different ingredients like chocolate chips, dried fruit, or a different type of cereal for a different texture.
tools needed
Microwave: To melt the almond bark and peanut butter.
3-Quart Microwave-Safe Bowl: For combining the almond bark and peanut butter. This bowl must be heatproof to handle the melting process.
Spatula or Spoon: For stirring the almond bark and peanut butter mixture, as well as for mixing in the peanuts, marshmallows, and Rice Krispies.
Measuring Cups: For measuring the peanut butter, chopped peanuts, marshmallows, and Rice Krispies.
Waxed Paper: To place the formed Rice Krispies balls on while they cool, preventing them from sticking and allowing for easy cleanup.
Airtight Container: For storing the finished Almond Bark Rice Krispies after they have cooled completely.
what goes with it?
Chocolate Drizzle: Drizzle melted chocolate over the cooled Rice Krispies treats for an extra layer of dessert-like indulgence.
Fruit Salad: Serve the Rice Krispies treats alongside a fresh fruit salad. The acidity and juiciness of the fruit balance the sweet, dense nature of the treats.
Coffee: Pair with a strong cup of coffee to cut through the sweetness of the almond bark and marshmallows. The bitterness of the coffee complements the rich flavors nicely.
Ice Cream: Crumble the Rice Krispies treats over a scoop of vanilla or chocolate ice cream for a textured Sundae.
Milk: A classic pairing, serving with a glass of milk helps to balance the sweetness and provides a comforting finish to the snack.
Trail Mix: Chop the Rice Krispies mixture into smaller pieces and add them to your favorite trail mix.
Yogurt Parfait: Layer pieces of the Rice Krispies treats with Greek yogurt and fruit for a creative parfait. The creamy yogurt contrasts well with the crunchy treats.
nutrition data
325 calories, 22 grams fat, 27 grams carbohydrates, 8 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 28, 2018
I have made these for 40 years now and they have turned out to be a Christmas tradition
December 15, 2016
Wife's coworker makes these every year and refused to give up the recipe. Thanks google, and you for posting this.
December 15, 2014
This recipe has become a holiday tradition. So delicious and unexpected!! Love them!
December 22, 2013
Perfect! These taste just like the Christmas treats my Grandma Ginny always makes. I added mini chocolate chips to one batch and they turned out great! Thanks so much for the recipe!!
December 13, 2013
So easy & wonderful. I put variation of things that are also good for you, i.e., granola, sliced almonds, pretzel stix, just to change it up a bit, a few M&M's are good too. Not to much, or it is too heavy. I am a southern gal, so I dubbed it, "Swamp Trash"!
October 10, 2013
Very easy to make and tasty as well!
These were sooooo good. I tried these years back and have been searching for a great receipe to make these and this is the one!!!!! Super easy and soooo good. My 10 year old daughter and I had fun making them .... then eating them :)
December 9, 2006
This is really yummy. We make them at Christmas time and drop them into little holiday petite four cups. They're addicting!