From Sarah Peterson
Ingredients:
¾ cup peanut butter
6 Tb salted butter
16 oz marshmallows (mini will melt faster)
7 ½ cups rice krispie cereal (off-brand works too)
18 oz semi-sweet chocolate chips (milk chocolate will give a sweeter flavor)
Optional: ¼ cup heavy whipping cream
Directions:
Lay out a large (about 18” x 18”) square of aluminum foil or plastic wrap. Spray with cooking oil so that your treats won’t stick. Prepare chocolate- in a double boiler or a microwave, melt chocolate just until there are no leftover chips. For a richer flavor and a softer texture, add heavy whipping cream. Stir until combined. In a large pot over medium heat, melt peanut butter, butter, and marshmallows, stirring frequently. Once the mixture is smooth, remove from heat. Add cereal while the peanut butter mixture is still warm. Stir until there is no dry cereal left. Pour rice krispie/peanut butter mixture over the aluminum foil or plastic wrap. Pat it down until it is completely flat and about ¾ inch thick (though you can make it thicker or thinner). It may help to spray the underside of a 13x9in pan and press down from the inside to make your rice krispies flat. Spread melted chocolate over your rice krispies in a thin layer. Take one edge of the square and grab underneath the foil or plastic wrap. Lift up and let the edge curl in on itself. You may need to help it along by hand. Roll the rice krispies so that the cereal mixture is always on the outside, trapping the chocolate inside in a spiral. Be sure to complete this step while your mixture is still warm- it should be firm but pliable. If you wait too long, the rice krispies will crack instead of rolling. Wrap up your rolled rice krispies in the plastic wrap or foil. Leave your rice krispie log to set in the fridge for 1-2 hours. Once set, remove the log from the fridge and cut into ~¾ inch circles.
