Ingredients
1 cup light corn syrup (or honey)
1 cup granulated sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips (or butterscotch chips)
1 tbsp unsalted butter (optional, for extra gloss)
Step-by-Step Instructions
Prep the Pan: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease with non-stick cooking spray.
Make the Binder: In a large saucepan over medium heat, combine the corn syrup and granulated sugar. Stir continuously until the sugar dissolves and the mixture just begins to simmer. Remove immediately from heat—do not let it boil vigorously, or the base will turn hard.
Add Peanut Butter: Stir in the creamy peanut butter until fully melted, smooth, and incorporated.
Fold in Cereal & Marshmallows: Gently fold the crispy rice cereal and mini marshmallows into the warm peanut butter mixture until evenly coated. The marshmallows will slightly soften and melt into the mixture, creating pockets of chewiness.
Press into Pan: Transfer the mixture into the prepared 9×13-inch pan. Press it evenly into the bottom using a piece of buttered parchment paper or the back of a silicone spatula.
Melt the Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and butter. Microwave in 30-second intervals, stirring between each, until completely smooth and melted.
Pour and Set: Pour the melted chocolate evenly over the base. Smooth the top with an offset spatula, allowing it to coat the textured marshmallow surface.
Chill and Slice: Place the pan in the refrigerator for about 45–60 minutes, or until the chocolate is firm. Lift the slab using the parchment overhang, place it on a cutting board, and slice into neat squares using a sharp chef’s knife.
Pro Tips for Large-Batch Baking
Clean Cuts: Run your chef’s knife under warm water and wipe it dry between slices to achieve smooth, bakery-quality edges.
Make-Ahead & Freezing: These bars freeze exceptionally well. Cut into squares, layer them between sheets of parchment paper in an airtight container, and freeze for up to 3 months. Thaw at room temperature for 15 minutes before serving.
Room Temperature Storage: Keep the bars in an airtight container at room temperature for up to 1 week. If your kitchen is warm, store them in the refrigerator to keep the chocolate topping crisp.
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