Ingredients
3/4
cup butter
1
bag (16 oz) miniature marshmallows (8 cups)
10
cups Rice Chex™ cereal
3/4
cup chopped peanuts
2
tablespoons dark chocolate chips
1/2
teaspoon vegetable oil
A pinch of sea salt flakes or coarse kosher salt
Preparation
Spray 13x9-inch pan with cooking spray.
In 6-quart Dutch oven, melt butter over medium heat. Cook 6 to 8 minutes, stirring constantly, until butter turns deep golden brown.
Add marshmallows; stir until completely melted and mixture is well blended, 1 to 2 minutes. Remove from heat. Add cereal and peanuts; mix well. Using a spatula sprayed with cooking spray, press mixture evenly into pan. Cool 15 minutes.
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds. Stir until smooth. Drizzle over bars. Sprinkle with salt. Refrigerate about 45 minutes or until chocolate is set. For bars, cut into 6 rows by 3 rows.
