- 3 TBS unsalted butter
- 1 bag (10 oz) miniature marshmallows, about 4 cups
- 1/4 cup peanut butter
- 6 cups crisped rice cereal
- 1 cup granulated sugar
- 1/4 cup water
- 1/3 cup heavy cream
- 1 TBS unsalted butter
- Pinch of kosher salt
- Chocolate Coating:
- 12 oz milk chocolate
- 1 TBS vegetable shortening
1) Line a 9x13 inch baking pan with a sheet of parchment paper with overhang to allow for easy removal.
2) In a large saucepan over low heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are completely melted. Remove from the heat and stir in peanut butter. Add the cereal and stir until completely coated. Using a buttered spatula, press the mixture evenly into the prepared pan; set aside.
1) In a med saucepan over med heat, combine the sugar and water. Cook until the sugar is completely melted. Increase the heat to med-high and cook without stirring until the caramel turns a deep amber, about 5 – 10 mins. Be careful not to let it burn. Remove from the heat and add the cream, butter and salt (the mixture will bubble vigorously).
2) Return the pan to low heat and stir until the sugar lumps have dissolved and the mixture is smoother. Pour the caramel over the crisp layer, spreading evenly with an offset spatula. Allow to cool completely.
3) Once the crisp/caramel base is completely cool, remove it from the pan using the parchment overhang and place on a cutting surface. Using a sharp knife, cut into 48 rectangles. Using your index fingers and thumbs gently press the outside corners of the rectangle in to lightly compact the crisp layer while slightly rounding the edges. Continue with the remaining rectangles.
1) Place the chocolate and the shortening in a bowl set over a pan of simmering water. Cook, stirring occasionally until completely melted.
2) When ready to coat, reduce the heat to low to keep the chocolate warm. Place a rectangle on the tines of a fork. Gently lower the bottom into the chocolate to coat the bottom; using a spoon to spoon some melted chocolate over the top and sides of the bar. Lightly tap the fork on the edge of the bowl to let as much excel chocolate drip off. Place the candy bar on a sheet of parchment paper; continue with the remaining rectangles. Allow the chocolate the set and cool completely before serving and storing. Store in an airtight container.