Reese’s Crispy Treats

Reese’s Crispy Treats

I used to nanny for a family of 5 boys – mom didn’t work outside the house but in the summer she liked to have an extra hand around for the obvious chaos that five children, let alone boys, will bring. She became one of my best friends and I even had her as a bridesmaid in my wedding. She helped make me who I am; a person who loves Reese’s Puffs cereal.

No for real – she is wonderful and she affected me in deeper ways than just cereal, but I can’t walk by this box in the store and not buy it think about the Pattons! I prefer to eat this straight from the box, and in handfuls. Large handfuls that make you hope no one tries to talk to you while you attempt to chew the mass of crunchy goodness down to a swallow-able portion.

On sale at Target today means I pretty much had to buy it. As I was hand over fisting it into my mouth while making lunch, I realized that if I didn’t re-purpose this cereal into another form I’d eat the whole box before dinner. A whole lot like a rice krispie treat except Reese’s Puffs are better tasting than Rice Krispies… so… they’re better.

Definitely use bittersweet chocolate for the top – if you go with milk chocolate the treat will be cloyingly sweet. Perfect cut into little bites at a halloween/harvest party – kids and adults alike will be happy to partake.

Reese’s Crispy Treats

Makes 16-20

2 c. rice krispie cereal

4 c. Reese’s Puffs

6 tbsp. unsalted butter

1/2 c. creamy peanut butter

10 oz. mini marshmallows

1/4 c. bittersweet chocolate, chopped or chips

1. Mix cereals together in a very large mixing bowl. Set aside. Spray an 11×7 or 9×13 inch baking pan with nonstick spray.

2. Melt butter in glass mixing bowl in microwave, about 1 minute (stir after 30 seconds).

3. Add marshmallows to butter and stir to evenly coat. Microwave about 1 minute.

4. Stir mixture together and add peanut butter. Microwave for another 30-45 seconds and stir until smooth.

5. Add melted mixture to cereal and stir to coat. Transfer mixture to greased pan and press into corners/smooth the top with rubber spatula.

6. Melt chocolate in a small glass bowl, about 1 minute (stirring every 20 seconds) or until smooth. Scrape mixture into plastic sandwich bag and press into corner. Snip the corner with scissors and squeeze chocolate in zigzag stripes across surface of treats.


7. Cool at room temperature for 1 hour or in fridge (covered) for about 30 minutes or until chocolate is firm. Cut into squares and serve. May be stored in airtight container for several days.


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