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Peanut Butter Monster Krispies

By Brooke McLay |

You know those giant monster cookies that are absurdly huge and ridiculously delicious? The ones filled with peanut butter and M&M’s and everything nice? Well, this is the kick-arse rice krispy treat version of those cookies. They are easy to make and um….addictive to the max. You’ve been warned. Because, as soon as you get a bite of that crispy, marshmallowey goodness, with the crunch of peanut-butter M&M’s. Good gravy. Your life will never be the same.

M&M Monster Krispies

3 tablespoons butter or margarine
40 large marshmallows
1 tablespoon vanilla
6 cups krispy cereal
2 cups peanut butter M&M’s

In large saucepan melt butter over low heat. Add marshmallows and vanilla, stir until completely melted. Remove from heat. KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Allow mixture to cool ever so slightly. Add the peanut butter M&M’s and stir them carefully into the pot (don’t stir it too much or the M&M’s color will start to bleed and melt allover the krispy treats. They’ll still taste good, but won’t look so hot). Press into an 8×8 pan, coated with nonstick cooking spray. Cut into 2-inch squares.

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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