Rocky Road Crispy Bars

Rocky Road Crispy BarsIn some ways, I can’t even believe I am posting this….

This recipe was born strictly out of my need to eat something sweet and chewy.  There is no grand idea or occasion, just me making bars four times this week in an effort to put together something that sounded good in my head.  Thats it.  Reason enough, I guess.  Yes?

Rest assured, these are good.  Very good.  Crispy, crunchy, chewy, chocolatey goodness.  A dressed up version of the classic Crispy Bar.  These would be awesome to serve at a kids party-if there were no nut allergies, of course.  But I have seen many adults get excited when they see them too so don’t limit yourself as to who to make them for.  Because sometimes, even little and seemingly insignificant times, like a wednesday, call for a Rocky Road Crispy Bar.
Rocky Road Crispy BarsRocky Road Crispy BarsOne Year Ago: Buttermilk Cremes

Rocky Road Crispy Bars

1-16 oz bag marshmallows (note: this is the big 1 lb bag, not the regular size)
4 T (half stick) of butter
1/2 c creamy peanut butter
1-12 oz box crispy rice cereal
1 c peanuts
1 c semisweet or dark chocolate chips
3 c (half of a regular 10 oz bag) of mini marshmallows

In the largest microwaveable bowl you have, melt the large marshmallows, butter, and peanut butter in 30 second intervals, stirring between times until smooth and creamy.  Add the crispy rice cereal and quickly stir and fold together until combined.  Ad the mini marshmallows, peanuts, and chocolate chips and stir until evenly distributed, using buttered hands at the end if that is easier.  Press the whole mixture into a buttered 9X13 pan and let sit until room temperature.  Cut into squares.  Keep sealed in an airtight container for up to three days.