4tablespoonsEuropean salted buttercut into small pieces
½cupcreamy cashew butter
10ouncesKraft Jet-Puffed Marshmallows
¾cuproasted and salted cashew pieces
Instructions
Stovetop Method
Grease a large mixing bowl with butter then pour the cereal into the bowl and set aside.
Also, grease an 8-inch or 9-inch square baking pan (preferably non-stick).
Begin to melt the butter and cashew butter in a medium saucepan set over low heat.
Add in the marshmallows and stir occasionally until about 75% melted.
Remove the pan from heat and continue to stir, pressing down on the marshmallows, until they are completely melted.
Pour the cashew butter and marshmallow mixture over the cereal and stir until well-coated.
Gently press the cereal mixture into the prepared pan.
Let cool for 30-60 minutes before cutting into 16 squares.
Microwave Method
Heat the butter, cashew butter, and marshmallows in the microwave for one minute at high power.
Let the bowl rest in the microwave for one minute before opening the door.
Remove the bowl and stir until all of the marshmallows have melted. This may take up to one minute.
If all of the marshmallows have not melted, heat on high for 15 seconds and repeat the process above.
Follow the instructions in the Stovetop method above to complete the recipe.
Notes
Large Batch Ingredients
If you prefer to make these in a 9x13-inch pan, use these quantities:
6 ounces salted butter
¾ cup creamy cashew butter
16 ounces marshmallows
7 ½ cups rice crispy cereal
Follow the instructions but press the cereal treat mixture into a 9" X 13" pan.
Storage
Store your peanut butter rice krispie treats in an airtight container or zip-top bag at room temperature for up to a week or wrap well in non-stick tin foil then place in a freezer zip-top bag and freeze for up to 3 months.
Variations
Swap out peanut butter, almond butter, or any other nut butter for the cashew butter in this recipe, and top your treats with the coordinating nuts.