Peanut Butter, Chocolate and Pretzel Cereal Treats

  • Yield : 24 bars
  • Cook Time : 30m
  • Ready In : 15m
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  • 4 tablespoons unsalted butter, plus more for greasing
  • One 10-ounce bag mini marshmallows
  • 1/2 cup smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 6 cups puffed chocolate and peanut butter flavored cereal, such as Reese's Puffs
  • 6 cups puffed chocolate and peanut butter flavored cereal, such as Reese's Puffs
  • 2 cups crushed pretzel sticks
  • 1 cup sweetened shredded coconut flakes
  • 2 ounces semisweet chocolate, chopped
  • 1 teaspoon virgin or extra-virgin coconut oil


Step 1

Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.

Step 2

Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.

Step 3

Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.

Step 4

Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

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