Ingredients
4 tbsp unsalted butter
1 cup smooth peanut butter
⅔ cup agave syrup, or light corn syrup
⅔ cup honey
⅔ cup unsweetened cocoa powder
6 cups marshmallows, plain
2 tsp pure vanilla extract
6 cups rice cereal
2 cups peanuts, roasted and crushed
cooking spray
1 marshmallow, per square
Preparation
Grease a square pan with cooking spray and line with parchment paper. Set aside.
Place the butter, peanut butter, agave, honey, and cocoa powder in a large saucepan. Place over medium heat and stir constantly until the mixture is nice and smooth.
Add the marshmallows and stir the mixture constantly until the marshmallows have melted and the mixture is creamy smooth.
Remove from heat and stir in the vanilla extract.
Add the rice cereal and peanuts and gently stir until the rice cereal is coated with the chocolate mixture.
Pour and press into the prepared pan and allow to set either at room temperature or in the refrigerator for at least 1 hour. Time may differ depending on the humidity.
When ready to serve, remove from the square pan and cut into squares with a sharp knife.
Garnish with torched marshmallows. Serve cold or at room temperature.
