Advertisement
An easy no-bake recipe that’s somewhere between rice krispy treats and peanut butter fudge made with almond bark, peanut butter, crispy rice cereal, marshmallows and mini chocolate chips.
INGREDIENTS
- 1 24-oz package white almond bark
- 2 cups creamy peanut butter
- 4 cups crispy rice cereal
- 2 1/2 cups mini marshmallows
- 3/4 cup mini chocolate chips
INSTRUCTIONS
- Place mini chocolate chips in the freezer while you make the recipe. This ensures the chips don’t melt when mixed in with the warm ingredients.
- Melt almond bark per package instructions.
- Stir in peanut butter until completely smooth. Set mixture aside while you assemble the other ingredients. Stir occasionally.
- Add rice cereal and marshmallows to a large mixing bowl; set aside. Go stir the almond bark.
- Line a clean work surface with parchment or wax paper. If you don’t have time to let these set up at room temperature and would rather pop them in the fridge, use baking sheets instead. Go stir the almond bark.
- When the melted almond bark and peanut butter mixture has cooled about 10 minutes, stir well then pour into bowl with rice cereal and marshmallows.
- Just before you’re ready to portion these out, stir in the mini chocolate chips.
- Using a cookie scoop or 2 spoons, scoop mixture into small portions onto lined work surface or baking sheets.
- Let set for about 2-3 hours at room temperature or until firm (or refrigerate for 30 minutes). Store at room temperature up to one week.
Note
- You can use white chocolate chips or “white chips” they’re sometimes called (2 12-oz bags) BUT you will need to reduce the peanut butter to 1.5 cups.
- Oddly enough, the Wal-Mart brand vanilla almond bark is my favorite.
- I always use the double-boiler method to melt the almond bark because I think it’s easier than stop/start/stirring a dozen times with the microwave method.
- If you make these in the summer or your kitchen is extra warm, you’ll likely want to portion these onto baking sheets then let them set up in the fridge or it could take a long time for them to firm up.
- I use a 1.75-inch (2 tablespoon) cookie scoop for these which yields exactly 60 bombs.
- I usually pile these up on a cake stand then cover with the glass top and they will last at least a week. They don’t have to be in an air-tight container and they look so inviting and delicious on display!
