These cookies were a huge hit at my husband’s work. Even better is the fact that they are no-bake. I added about 1/2 a cup more of the Rice Krispies, so use your own discretion. Recipe and photo courtesy of cookiesandcups.com.
- 2 cups Rice Krispies
- 1 cup mini marshmallows
- 1/2 cup creamy peanut butter
- 1 lb white chocolate
Line 2 baking sheets with parchment paper. Mix cereal and marshmallows in a large bowl. Melt white chocolate and peanut butter together in the microwave or double broiler. If you melt them in the microwave, use 30 sec increments and stir frequently. Once melted, pour over the cereal mixture and stir until completely coated. Drop using a tablespoon onto lined sheets. Chill in the refrigerator until chocolate is set. To store, keep in a cool place for up to 5 days. I kept mine in the fridge until ready to eat.