Description
These Peanut Butter and Jelly Crispy Brown Rice Bars combine salty, buttery nuts with sweet, syrupy preserved fruit for a delightful treat.
Ingredients
Units
Scale
- 1/2 stick (55 g) unsalted butter
- 10 oz (285 g) marshmallows
- 1 cup (240 ml) peanut butter
- 1 tsp vanilla extract
- 6 cups (1.4 L) brown puffed rice cereal
- 1/2 cup (120 ml) raspberry preserves (We love Bonne Maman's)
- 1 tsp Didi Davis' Vanilla Salt (or your preferred vanilla salt)
Instructions
- In a deep saucepan over medium heat, add the butter. Once melted, stir in the marshmallows and continue stirring with a wooden spoon until fully melted and smooth.
- Add the peanut butter and vanilla extract to the melted marshmallow mixture. Remove from heat and stir until well combined.
- Fold in the brown puffed rice cereal, ensuring it is evenly coated with the marshmallow mixture.
- Press half of the cereal mixture into a greased 9×13 inch pan, spreading it out evenly.
- Spread the raspberry preserves over the layer of cereal mixture in the pan.
- Top with the remaining cereal mixture, pressing down gently to form an even layer.
- Sprinkle the vanilla salt over the top layer.
- Allow the bars to cool and set for about 35 minutes before cutting into 20 squares.
Notes
- For a twist, try using different flavors of preserves or jams.
- Store the bars in an airtight container at room temperature for up to a week.
- If you prefer a less sweet version, reduce the amount of marshmallows slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 12
- Sodium: 85
- Fat: 7
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
- Cholesterol: 5