The combination of chocolate and peanut butter, especially Reese’s peanut butter cups, is unfortunately something I cannot resist. When I found this recipe a few years ago, it was immediately one of my favorites. I made this for a work pot luck about a week ago, and again this weekend to bring to the guys harvesting in the field. Many coworkers asked for the recipe, so I thought I’d make a post and share with everyone!
Reese’s Cocoa Rice Krispies
Ingredients
- 6 cups Cocoa Krispies
- 16 Reese's peanut butter cups diced
- 5 Tbsp butter
- 3 Tbsp light corn syrup
- 10.5 oz package mini marshmallows plus 2 heaping cups
- ⅓ cup creamy peanut butter
- ½ cup chocolate chips
Instructions
- Combine Cocoa Krispies and diced Reese's peanut butter cups in a large bowl.
- In a large pot, melt butter over low heat. Add the light karo syrup and marshmallows. Stir constantly until the marshmallows are completely melted and mixture is smooth. Remove from heat and add cereal mixture. Fold together until the cereal is completely coated. Be careful not to over mix, otherwise the Reese's will fall apart. Press into a sprayed 9 x 13 pan and set aside.
- Melt the peanut butter in a microwave safe bowl for 30 seconds to one minute. Set aside to cool slightly. Transfer to a small Ziploc bag and clip a small bit off of a corner. Pipe in diagonal lines across the pan.
- Melt the chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth. Set aside to cool slightly. Transfer to a small Ziploc bag and clip a small bit off of a corner. Pipe in diagonal lines across the pan.
- Allow peanut butter and chocolate to set before serving.
