A few weeks ago I posted a picture of an almond butter marshmallow fluff sandwich on instagram. I had purchased a tub of “ricemallow” and finally decided to open it while David and I were under the weather. It was delicious! I left it out on the counter and it quickly made it’s way into just about every lunch time sandwich David and I ate for a week.
Then one morning he told me he wanted peanut butter and marshmallow dip for his apple slices. I obliged, and mixed up the two for a little dip. When I tasted it the memories of Reeses’ Pieces came flooding back! Reeses’ Pieces used to be my very favorite candy. I could easily finish a king sized bag on the 10 minute drive home from Target, and I did, on a regular basis! Not the healthiest habit, but so delicious.
I decided right then and there that I would make rice crispy treats using the same mixture. When I told David my plan for these bars he said “Mommy, I’m so proud of you!” I’m pretty proud too—these are delicious!
I’ve served these up to a few of my friends and they were a hit! I actually made a batch for a playdate today, but with 6 kids under 3 things were a little chaotic, and more sweets were not needed, so all of my friends got doggy bags to take home.
Speaking of sweets, I should note that this marshmallow fluff is so much healthier than the traditional version! It’s made with brown rice syrup, and it has 7 grams of sugar per 2 T. I checked my all fruit strawberry jam and it has 16 grams of sugar for the same serving size! So feel free to indulge a little bit! I know I will!
A quick note: Be your own chef! Can’t do peanuts? Try almond butter. Can’t do nuts? Try sunflower butter. Don’t want to add the oil—skip it (though the pan will be STICKY!!!). Don’t like Rice Crispies—try another small cereal. The overall taste will change with each of these swaps, and I can’t guarantee exactly how they will turn out, but you’re in control! I see so many comments on various blogs with readers upset about 1 ingredient or another. I like to think of recipes as a starting point. I almost never follow a recipe verbatim—I adjust based on tastes, preferences, and what I have handy. So go for it—be your own chef and create something delicious!
Reeses’ Pieces Bars, makes 16 2-inch squares
1 container Suzanne’s Ricemellow (this can be ordered online, or found at Whole Foods or other natural food’s stores)
heaping ½ c creamy peanut butter
1 t vanilla
2 T coconut oil, divided
4 cups brown rice crispies
½ – ¾ c chocolate chips
Line an 8 inch square baking dish with parchment paper in two directions, making a cross. Set aside.
Melt 1 T coconut oil in a large pot. Reduce the heat to low and add the marshmallow and start mixing it around to melt. When soft, add the peanut butter and stir again to incorporate. Add vanilla, stir and turn off heat. Add 4 c rice crispies and mix well, coating all of the cereal.
Pour the mixture into the prepared pan and spread as best as you can with the spoon. Then wet your hands with cold water and continue to press carefully—it’s hot. I like to rip off another little square of parchment paper and lay it on top, pressing the whole mixture down firmly. Once pressed, place in the freezer and chill for a few minutes.
Meanwhile, place chocolate chips and remaining 1 T of coconut oil in a small microwave safe dish. ½ c is plenty sufficient to cover the top, but you will get a thicker coating with ¾ of a cup. Because the rice crispies are a little bumpy the chocolate goes in the crevices.
Microwave the chocolate mix for about a minute, stirring intermittently. Once melted, remove from microwave and pour on top of chilled rice crispies. Turn the pan around, allowing the chocolate to coat the entire surface (this works surprisingly well!). Place back in the freezer for 5 minutes to firm up the chocolate.
Once set, cut into bars and serve. Try not to eat them all at once!
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