Puffed rice dessert with peanut butter

Votes: 1

How to Make - Peanut Butter Puffed Rice Cake

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 18 bars

Nutritional value per serving:

Serving size: 1 of 12
Calories 276, total fat 17 G., saturated fats 7 G., proteins 5 G., carbohydrates 29 G., fiber 2 G., cholesterol 15 mg, sodium 133 mg, sugar 16 G.

Breakfast cereals make a wonderful base for crunchy no-bake desserts, and melted marshmallows work perfectly as a glue. This recipe uses puffed rice cereal and whole roasted peanuts, which add extra crunch. The nutty flavor and aroma are enhanced by toasted butter. Bind the solid mass with a mixture of melted marshmallows, brown butter, and peanut butter, and let it set in the refrigerator. Before serving, drizzle with melted chocolate and cut into bite-sized squares.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tbsp unsalted butter, plus extra for greasing the pan
4 cups mini marshmallows
0.5 cup creamy peanut butter
6 cups puffed rice cereal (breakfast cereal)
0.5 cups whole roasted peanuts
110 g semi-sweet chocolate, chopped
Sea salt flakes, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butter, marshmallow, Peanut butter, dry breakfast, puffed rice, Peanut, semi-sweet chocolate

Cooking the dish according to the recipe:

Lightly grease a 22x32cm baking dish with butter.
In a large saucepan over medium heat, melt the butter until light brown spots begin to form and a slight nutty aroma emerges, 10-12 minutes. Add the marshmallows and stir until completely melted. Remove from heat and stir in the peanut butter until melted. Add the rice cereal and peanuts. Stir to combine.

Spread the mixture into the prepared baking dish, pressing it into an even layer. Cool completely.
Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30-second intervals until melted.
Drizzle the cooled dessert with chocolate and sprinkle with flaky sea salt, if desired. Cut into 18 squares.

Categories:

recipe / Recipes for children's dishes / Gluten-free dishes / Low sodium content / Calorie content of prepared meals / Desserts / Cakes / Candies / Breakfast cereals, granola, muesli / Food Network - recipes

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