Rice Krispie Treats loaded with Reese's Peanut Butter Cups and topped with a drizzle of Reese's Peanut Butter Chips melted with creamy peanut butter.
Keyword: Peanut Butter Cup Rice Krispie Treats, Reese's Cup Rice Krispie Treats
Author: How To Make Rice Krispie Treats
7cupsRice Krispies Cereal
14Snack Size Reese's Peanut Butter Cupseach cut into 9 pieces
30Reese's Cup Ministhe tiny ones, cut in half
6tablespoonsEuropean Salted Butter
1/3cupReese's Peanut Butter Chips
1 1/2tablespoonscreamy peanut butter
Butter the inside of a large mixing bowl and pour in the cereal.
Cut the 14 Snack Size Reese's Peanut Butter Cups into 9 pieces each. Toss with the Rice Krisipes Cereal.
Cut the Reese's Peanut Butter Cup Minis in half and set aside.
Begin to melt the butter over low heat in a medium-large saucepan.
Add the marshmallows and stir occasionally as the melt.
Once about 75% of the marshmallows have melted, remove from the heat, and continue to stir, smashing down on the marshmallows, until completely melted.
Pour the melted marshmallows over top of the cereal and peanut butter cups and stir.
Gently spread into an even layer in a well buttered 9-inch by 13-inch pan.
Heat the Reese's Peanut Butter Chips for 15 second burst of high power until melted then stir in the creamy peanut butter.
Spoon into a disposable pastry bag or small zip-top bag and snip off the tip of the bag.
Squeeze the bag, drizzling half of the peanut butter over the cereal treats.
Top with the reserved pieces of Reese's Cup minis.
Then drizzle the remaining peanut butter over top.
Refrigerate for 15 minutes.
Remove from the fridge and allow the treats to cool for at least 2 hours.
Remove from the pan and cut into 24 squares.
Store in an airtight container at room temperature for up to 5 days or wrap well in non-stick tin foil or wax paper then over-wrap in a zip-top bag and freeze for up to 3 months. Thaw completely in the bag before opening.