1/2 cup crunchy cereal (such as Rice Krispies or Chex)
In a medium saucepan, melt the butter, peanut butter and chocolate chips over medium-high heat. Remove from the heat and set aside to cool slightly so that you don’t melt the marshmallows. Stir in the marshmallows and cereal and spread into a parchment-lined 8×8-inch pan. Refrigerate until firm and cut into squares.
This recipe tempts me with my favorite chocolate-peanut butter combo, and if that’s a weakness of yours, I’d highly recommend giving away any leftovers to neighbours, co-workers or even strangers walking past your house. Otherwise you’ll be sneaking a piece every time you open the fridge, not that I speak from experience or anything. It’s a delicious variation of the butterscotch chip/rainbow marshmallow combo that I remember so clearly from the years of church potluck dinners. Calgary’s Dinner with Julie has long been one of my favorite food blogs, and I love that she posts retro recipes like this one every once in awhile to ensure we don’t get too pretentious with all the gourmet recipes available online today.