Ingredients:
5-6 full-size graham crackers
1 1/2 c. mini marshmallows
1 c. white chocolate chips
1 c. semi-sweet chocolate chips (or 8 squares Baker's semisweet chocolate), melted
1 c. peanut butter, melted
1 Tbsp. butter, melted
1/2 tsp. vanilla extract
1 1/2 c. Cocoa Rice Krispies cereal (or regular Rice Krispies)
Directions:
Preheat oven to 375 degrees. Line a 8x8 or 9x9 baking pan with foil and cooking spray (do not skip this step or use wax/parchment paper).
Line the pan with 1 flat layer of graham crackers. You will need to break/cut the graham crackers to fill in odd-shaped places. Sprinkle the marshmallows over the graham cracker layer and bake 6-7 minutes or until the marshmallows have begun to puff up or are showing first signs of browning. Remove from the oven and sprinkle white chocolate chips over the top and bake for 2 minutes more and remove from oven and allow pan to cool a bit.
Make peanut butter cocoa krispie layer by placing chocolate chips, peanut butter and butter in a microwave-safe bowl and heating for 45-60 seconds, then removing and stirring. Microwave again for 30 more seconds, or until mixture has fully melted. Stir until completely melted and smooth. Add the vanilla extract and Cocoa Krispies and stir to coat. Pour this mixture over the top of the melted marshamllow and white chocolate chip layer.
Place the pan in the freezer for 20 minutes or in the refrigerator for at least 1 hour to completely set up before slicing and serving. Store bars in an airtight container on the countertop, or freezer for up to 3 months for longer-term storage, knowing that the crackers may not be as crunchy if frozen for long periods.
Note~ Can make vegan by using suitable crackers, cereal and marshmallows. Also replacing the butter with margarine and using vegan white chocolate chips or omitting them. To make gluten-free, use gluten-free cereal and graham crackers. Be sure to read all labels if making this suitable for a dietary concern.
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