Recipe by minnie chef
These are a bit more grown-up, though I'm sure kids would love them too. White chocolate gives these a boost- you'll never want to make a batch without it ever again. Salted butter and salty nuts also helps this normally bland treat become one of your favorites again! From David Lebovitz. (Cutting large marshmallows in half helps them melt faster, which prevents burning!) Note: Boston Baked Beans candies do not work for this recipe. You may used your favorite roasted, salted nut. I used canned salted peanuts, because they tend to be much more fresh than wrapper-packaged nuts.
- 3 tablespoons salted butter
- 3 1⁄2 ounces white chocolate, finely chopped
- 1 cup candied peanuts
- 10 ounces marshmallows, snipped in half or 10 ounces mini marshmallows
- 6 cups Rice Krispies
Directions See How It's Made
- Spray or lightly-oil a 13 x 9 inch rectangular pan.
- In a large saucepan, melt the butter over low heat. Add white chocolate and stir until melted.
- Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.).
- Remove from the heat and add the candied peanuts and Rice Krispies until well combined. A rubber spatula or flexible pastry scraper works best.
- Scrape into the prepared pan and smooth the top, let cool.
- Serving and Storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.