Fluffernutter Rice Krispie Treats

Sunday Dinner

Shrimp Cocktail

Steak Salad with Creamy Horseradish Dressing
Cheesy Garlic Bread

Fluffernutter Rice Krispie Treats

These Fluffernutter Rice Krispie Treats are irresistibly soft and gooey, bursting with the rich taste of creamy peanut butter and sweet, melted marshmallows, creating a perfect Fluffer-Nutter experience!

Note: The following blog post is from April 23, 2017

With quite a bit of steak leftover from last night’s dinner, I am turning it into a simple salad for tonight’s dinner. Not only do I have leftover steaks, but I also have half a pan of these yummy treats. Cue the easy Sunday dinner for me!

These treats are the love child of a traditional Rice Krispies treat and the classic New England sandwich made with peanut butter and marshmallow fluff. There’s the obvious sticky, gooey, crunchy texture of the traditional recipe, but there’s also the salty, nutty flavor from the trio of peanut butter chips, peanut butter, and chopped peanuts.

The recipe calls for an 8-inch square pan, but you can easily double the recipe and press the mixture into a 9 x 13-inch rectangular pan, as I did last night.

Fluffernutter Rice Krispie Treats

By Nicole Prep: 5 minsCook: 15 minsCool Time: 15 minsTotal: 35 mins Servings: 16 squares A no-bake treat that combines the classic combination of peanut butter and marshmallow!

Equipment

• 8-inch square baking pan

Ingredients 

• 5 cups Rice Krispies cereal
• 1 cup dry-roasted peanuts, chopped
• 3 tablespoons unsalted butter
• 1 (10-ounce) bag of mini-marshmallows
• 1 cup peanut butter chips, divided
• ½ teaspoon kosher salt
• ¼ teaspoon pure vanilla extract
• ¾ cup mini-marshmallows
• 1 tablespoon creamy peanut butter

Instructions 

1. Spray an 8 x 8-inch square baking pan with non-stick spray; set aside.
2. Spray a large bowl with non-stick spray. Add the Rice Krispies cereal and chopped peanuts to the bowl; set aside.
3. In a large non-stick pan, melt the butter over low heat. Add the marshmallows, ½ cup peanut butter chips, salt and cook, stirring constantly, until melted and smooth, about 8 minutes. Add the vanilla. Pour the mixture over the cereal and peanuts and mix until incorporated. Press the mixture evenly into the prepared baking pan. Allow to cool for 15 minutes.
4. In a small bowl, combine the remaining ½ cup peanut butter chips and creamy peanut butter. Melt in the microwave until smooth. Sprinkle the top of the treats with ¾ cup mini-marshmallows. Drizzle the melted peanut butter mixture over top. Allow to cool until the peanut butter drizzle has set, about 1 hour. Cut into squares and serve. Enjoy!

Notes

Treats can be stored in an airtight conatiner at room temperature for up to 3 days.

Nutrition

Calories: 183kcal, Carbohydrates: 27g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 179mg, Potassium: 78mg, Fiber: 1g, Sugar: 14g, Vitamin A: 648IU, Vitamin C: 6mg, Calcium: 8mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Yarod and inspired by thekitchn.com