Shelly's Recipe

Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars

Category: Bars

3 c marshmallows (most of a 10.5-oz bag of marshmallows)
2 tbsp butter or margarine, softened to room temperature
2 tbsp peanut butter (optional, or other nut butter or spread such as Nutella, Cookie Butter Spread, TJs Speculoos Spread, Biscoff Spread, etc.)
1/2 tsp vanilla extract
5 to 6 c dry ingredients: For me this was 1 c caramel corn (Crunch ‘n Munch), 1. 5 c Crispix Cereal, and 3.5 c Cocoa Krispies Cereal (the exact quantity of dry ingredients will depend on the types used. You could use graham crackers, cereals of any kind, popcorn, diced up Christmas cookies, etc Note: you will likely not need less than 5 c of cereal but you could need more than 6 depending on what you choose; your batter should be sticky but not soaking wet; use common sense)
1/2 c chocolate chips (white or dark) for final drizzle over the top of the finished bars, optional

Optional Add Ins:
1/4 c + white chocolate chips
1/4 c + dark chocolate chips
1/2 c + M & M’s (or other candy, Reese’s pieces, chopped up Butterfinger bars, Snickers, Milky Way bars, etc.)
1/2 c + marshmallows
1/4 c + peanuts, seeds, nuts, raisins, yogurt covered raisins, toffee bits, sprinkles, butterscotch chips, peanut butter chips, etc.
any odds and ends in your cupboard you have and want to use up (a handful of this or that, throw it in)

Line a 9 x 9 or similar sized pan with foil and spray with cooking spray.

In a large microwave-safe bowl, heat the marshmallows until the puff up considerably and are almost melted, which is probably about 60-75 seconds, but watch them. To the hot marshmallows add the softened butter and nut butter (if using) and stir. Then add the vanilla extract and stir.

Add in all dry ingredients and cereals, adding by a half cup at a time nearing the end. (If you like gooey-ier/chewier bars, use about 5 c of cereal and if you like drier/denser bars use more towards 6 c of cereal). Stir to combine.

Fold in the optional add-in ingredients, chips and candies, and press into the prepared pan. Press very firmly. Pack it down. It’s okay if the cereal “breaks”. Push it in and down, very well. Place the pan in the freezer for at least 30 minutes and allow the bars to set up.

If desired, melt 1/2 c chocolate chips (white or dark) in the microwave for approximately 45 seconds or until melted and then drizzle chocolate over the top of the bars. Or make chocolate frosting. Or drizzle with Nutella, Speculoos, Biscoff Spread, peanut butter, sunflower seed butter, etc.

Store bars on countertop, in the refrigerator, or in the freezer and pull one or two squares out 15 minutes before you want to eat them. I freeze all my desserts and keep a stash on hand in my freezer.