7 Graham Cracker sheets
2 1/2 cups miniature marshmallows
1 package (12 oz., 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup (when I make this recipe, I use 1/3 cup light corn syrup)
3 tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
1. Coat 9 x 13 microwave-safe dish with cooking spray. Arrange Graham crackers in single layer over bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.
2. Microwave on high about 40 seconds or until marshmallows are puffy. Removed from microwave. Cool completely.
3. In 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Rice Krispies cereal, mixing until combined.
4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.
Yield: 36 servings
You can save money by using Wal-mart brand graham crackers and rice krispie cereal. I have used smooth peanut butter because I didn’t have any crunchy. I use more than 2 ½ cups of miniature marshmallows because when I do the last part of step #1, I covered completely the layer of graham crackers with marshmallows. I got this recipe out of the newspaper. I was requested by Sam’s friend, Mike, to post this recipe.