There’s a bit of genius to these amped-up krispie treats. By using the sugar in the marshmallows and melting it down with butter and peanut butter, you get a caramel peanut butter sauce that’s amazing. You have to cook it just a few minutes longer than you normally would, but when the sugar caramelizes it adds that extra je ne sais quois and really heightens the flavor.
These would be perfect for a bake sale, wrapped up in big, chunky squares. They’re also perfect for giving to a sweet neighbor, which is what I did!
(After I ate half of them…)
The only difference between these and your standard krispies is that you’re cooking the marshmallow mixture slightly longer to let it caramelize a bit. Just keep stirring until it’s brown and bubbly — it only takes a couple of minutes. (If you don’t stir though, the sugar on the bottom will burn. So STIR!)