Snickers Marshmallow Treats
Snickers Marshmallow Treats. What can I say about these treats to end all treats? They don’t have actual pieces of Snickers in them or anything because that’s not the point of these, although that would’ve taken them to the next level if we’re being honest. Instead, they’re meant to taste just like a Snickers bar because we both know that sometimes plain marshmallow treats just aren’t enough. So a brown butter marshmallow treat base gets a thick caramel layer studded with peanuts and then topped off with melted chocolate. Go ahead and try to tell me that dreams don’t come true. I’ll call you a liar because these prove otherwise. These are what dreams are made of. The best of both worlds. Candy bar meets rice cereal treats.Â
Snickers Marshmallow Treats
Equipment
- Dutch oven
- 9×13-inch baking pan
- Saucepan
Ingredients
Rice Cereal Treats:
- 4 tablespoons unsalted butter
- 1 10oz bag mini marshmallows, plus 11/2 cups
- 6 cups rice cereal
Caramel Layer:
- 1 14- ounce can sweetened condensed milk
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- pinch of salt
- 1 teaspoon vanilla extract
- 2 cups salted peanuts
Chocolate layer:
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon vegetable or canola oil
Instructions
- Line a 9 by 13-inch rectangular baking pan with parchment paper, allowing some to hang off the sides to make it easier to grab, and grease with cooking spray.
- In large pot or dutch oven, set over medium heat, melt the butter and cook until brown bits form at the bottom. Keep an eye on it and make sure that it doesn’t burn. Once the splattering subsides and the butter has browned evenly, add the mini marshmallows (reserving the 1 1/2 cups for later). Stir until melted through, about 3 to 4 minutes. Remove from heat and add the rice cereal. Stir until well combined. Add the reserved mini marshmallows and fold in. Transfer the marshmallow cereal mixture to the prepared baking pan and spread out into an even layer. Using wet hands, press down on the mixture to compact it. Set aside.
- In a medium saucepan, combine the condensed milk, brown sugar, butter and milk. Set over medium-high heat and cook until melted through. Bring to a boil, and continue to stir nonstop and cook for about 5 minutes. Remove from heat and stir in the vanilla extract and peanuts. Pour the mixture over the rice cereal layer and spread out evenly with a spatula. Place in the fridge or freezer to let set, about 30 minutes.
- Meanwhile, fill a medium saucepan halfway with water and bring to simmer. Place a bowl over the top, making sure the water doesn’t touch the bottom of the bowl. Add the chocolate and stir until melted through. Remove from the double boiler and stir in the oil. Pour the melted chocolate over the caramel peanut layer and spread out evenly with an offset spatula. Return to the fridge or freezer to allow the chocolate to set.
- Remove the bars from the pan and cut into 24 pieces. Leftovers can be kept in the fridge for up to 4 days. Enjoy!
