I'm so excited about these, I just had to blog again today! I had already decided that I would be sending Rice Krispie treats to Munch's preschool on her birthday. (As a teacher, I'm not a fan of these huge, frosting laden supermarket cupcakes that kids bring in for celebrations- the aftermath is not pretty. Crumbs everywhere-and they're not easy to sweep/wipe up, frosting everywhere, and usually most of the cupcake gets tossed in the trash.) But I was recently flipping through the December Oprah magazine and saw these yummy looking Rice Krispie balls that had peanut butter and mini chocolate chips mixed in- you know I had to try them! To see the original recipe, click here. It doesn't seem to make many- about 15 golf-ball sized treats. Cute if you're going to package several up for a friend. But for a class treat, I knew I'd need to increase the recipe- this should make enough bigger treats for a class (and don't forget the teacher!)
1/4 c. butter or stick margarine
16 oz. bag marshmallows
1 1/2 c. peanut butter
11 c. Rice Krispies cereal
3/4 c. mini chocolate chips
1 c. Heath toffee bits
Melt butter or margarine in a large saucepan (I used my 6 qt. stockpot) over low heat. Add the marshmallows and peanut butter and stir until melted. Remove from heat and add the cereal, chocolate chips, and toffee bits. Stir quickly until well combined. Using your hands, shape the mixture into balls (coat your hands with oil first if you need to) about the size of an ice cream scoop. Store in an airtight container until ready to serve (if you don't eat half the batch before then!)
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