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.
- 1 tablespoon margarine
- 2⁄3 cup corn syrup
- 1⁄3 cup brown sugar
- 1⁄2 cup smooth peanut butter
- 1⁄2 teaspoon vanilla extract
- 5 cups Rice Krispies
- 24 large marshmallows
- Melt margarine over medium heat.
- Stir in corn syrup and brown sugar.
- Heat, stirring until the sugar has dissolved.
- Turn heat up a bit and bring to a boil, stirring.
- Remove from heat.
- Stir in peanut butter and vanilla.
- Dip marshmallows in peanut butter mixture, then roll in rice krispies.
- Cool on waxed paper.
- I put marshmallows on a wooden skewer to dip them.
- I use a spoon to help cover the marshmallow with the hot mixture.
- I then bury the marshmallow in the rice krispies, still on the skewer, and carefully use my hand to help the rice krispies adhere.
- Be careful, the peanut butter mixture is hot.
- A butter knife is helpful to carefully pry the thingie off the skewer.
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!