I’m not sure what you are trying to do to us, but I like it!”
These are just a few of the responses I remember from earlier today when I brought these bars in to the office where I am doing some part-time work. These are my favorite krispie treat of all that I have tried so far. Peppermint Bark Krispies (you’ll see these closer to Christmas) probably come in a close second, but these are oh so good. I love peanut butter and marshmallow and Honey Bunches of Oats and, of course, butter, so these bars are amazing. Since these are a no-bake treat, they come together quite quickly. I was too tired to bake something last night, but I thought of these this morning and had them whipped up by the time I had to take the kids to school. And the office was very glad I did.
Fluffernutter Sandwich Krispies
- 1/4 cup butter
- 1 (10.5 ounce) bag of mini marshmallows
- 6 cups Honey Bunches of Oats cereal
- 3/4 cup creamy peanut butter
- 1 cup marshmallow fluff or creme (I used a whole 7 ounce container)
- Get out a 15x10x1 inch pan (my pan is actually 15x11x2 and worked great) and either spray with cooking spray or line with parchment paper. [I lined the bottom with parchment and sprayed the sides with a little spray.]
- In a large non-stick saucepan or frying pan, melt butter over low heat. Add mini marshmallows to melted butter and stir frequently until marshmallows are melted.
- Stir in cereal and remove from heat.
- Spread the cereal mixture evenly into the prepared pan. Press gently to even the cereal mixture out, but do not pack.
- Let cool for ten minutes.
- When cool, cut the entire rectangle of the mixture in half lengthwise.
- Spread peanut butter in a somewhat thin layer on one half and the marshmallow creme on the other half. (I did not measure either of these ingredients because they are both messy; I just used an offset spatula and added and spread peanut butter and marshmallow creme until I had the surface covered with a semi-thin layer. I used the whole container of marshmallow creme.)
- Pick up one side of the rectangle and lay it topping side down onto the other side of the rectangle that should still be topping side up to make a giant sandwich. (I used my hands and the parchment paper pan lining to pick up the rectangle right inside the pan and flop it over onto the other half of the bars.)
- Cut into squares when ready to serve. I lift the whole pan out by the parchment paper and set it on top of a cutting board for easier cutting. (The bars are pretty sweet and do have two layers of cereal, so you may want to cut the pieces a little smaller than you normally would.)
- Keep in an airtight container for a couple of days, but I doubt they will last that long.
Source: Cookies and Cups