Total Time
25mins
Prep 20 mins
Cook 5 mins

This is a delicious sweet treat. If the peanut butter mixture gets too thick before you're finished dipping the marshmallows, you can reheat it carefully to thin it a bit.

Ingredients Nutrition

Directions

  1. Melt margarine over medium heat.
  2. Stir in corn syrup and brown sugar.
  3. Heat, stirring until the sugar has dissolved.
  4. Turn heat up a bit and bring to a boil, stirring.
  5. Remove from heat.
  6. Stir in peanut butter and vanilla.
  7. Dip marshmallows in peanut butter mixture, then roll in rice krispies.
  8. Cool on waxed paper.
  9. I put marshmallows on a wooden skewer to dip them.
  10. I use a spoon to help cover the marshmallow with the hot mixture.
  11. I then bury the marshmallow in the rice krispies, still on the skewer, and carefully use my hand to help the rice krispies adhere.
  12. Be careful, the peanut butter mixture is hot.
  13. A butter knife is helpful to carefully pry the thingie off the skewer.

Reviews

(1)
Most Helpful

These are a hoot -- they remind me of sweets I made from the Betty Crocker Junior cookbook in the 1960s, so I'm serving them at a 1950s card party I'm having this weekend. Thanks, Mae, for this nostalgic, fun thingy!

fluffernutter February 16, 2006

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