Ingredients
4 1/2
cups Reese’s Puffs® cereal
1
cup butter
1
cup packed light brown sugar
1/2
teaspoon vanilla
1
bag (12 oz) semisweet chocolate chips, melted*
1/2
cup creamy peanut butter
2
cups miniature pretzel twists, coarsely chopped
1/2
cup salted peanuts
Preparation
Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Evenly pour cereal in an even layer in pan, clustering cereal tightly. Set aside.
In 2-quart saucepan, melt butter over medium heat. Add brown sugar, stirring until well blended. Heat to boiling; cook about 5 minutes or until dark golden brown. Remove from heat. Stir in vanilla. Drizzle over cereal; using spatula, spread evenly over cereal.
Bake 10 minutes. Cool 3 minutes.
Meanwhile, in medium bowl, stir melted chocolate and peanut butter until well blended. Drizzle over cereal; spread in an even layer. Sprinkle with pretzels and peanuts. Press into chocolate mixure.
Refrigerate about 1 hour or until chocolate is set. Remove from pan; cut into 5 rows by 4 rows. Cut each square diagonally into 2 triangles.
