Tuesday, September 8, 2009

Peanut Butter Fudge Treats

The moment I saw these treats on Joy the Baker's blog I knew I had to try them. They are sinfully rich and extremely easy to make. I saved a couple of them for myself, but had to send the rest with my husband to work so I wouldn't eat them all!
The cereal layer is dumped into the pan.The peanut butter fudge is spread evenly over the cereal layer.The chocolate fudge is cooked on the stovetop.The cooked chocolate fudge is spread over the peanut butter layer.
From Joy the Baker

INGREDIENTS - Rice Crispies Layer
3 tablespoons butter
4 cups mini marshmallows or 40 regular marshmallows (about 10 ounces)
6 cups Rice Crispies cereal
INGREDIENTS - Peanut Butter Fudge
1 cup butter
1 cup peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

INGREDIENTS - Chocolate Fudge
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla
1. Coat a 13x9x2 inch pan with cooking spray.

2. In a large microwave-safe bowl, microwave the marshmallows and butter for one and a half minutes. Stir, and continue to microwave in 30 second increments until melted and smooth. Add cereal and stir until well coated.

3. Using a buttered spatula or wax paper, evenly press the cereal mixture into the prepared pan and set aside.

4. For the peanut butter fudge, microwave the butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla extract and powdered sugar to the peanut butter mixture and stir to combine. Pour over the cereal layer in the pan and spread evenly. Cool in the refrigerator while you make the chocolate fudge.

5. For the chocolate fudge, combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, and vanilla. Stir vigorously for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour over peanut butter fudge, spread evenly, and place in refrigerator to set and cool.

6. Once set, remove from refrigerator and let treats sit at room temperature for 15 minutes before cutting. Cut in small squares. Treats are best served at room temperature.


  1. Not something a 9 month pregnant person with a craving for chocolate and peanut butter should come across! I waddled all they way to the store just to get the stuff to make these and they were amazing!

  2. Ouch! These hit me right in the Achilles heel - peanut butter and chocolate! I can see my daughter and I making these next Kids Cooking Thursday. I'd never have thought to use marshmallow squares (rice krispie treats) as a base for a slice!