Ingredients :
- 1/4 cup Butter
- 250 grams Mini-Marshmallows
- 1 1/2 liter Rice Crispies
- 4 tbsp Peanut Butter
- 3/4 cup Callebaut Dark Chocolate
- 1 bag Graham Crackers
Method :
- Melt butter in large saucepan
- Add marshmallows and whisk them in until they are melted. Mix in half the peanut butter.
- Add the the rice crispies, mix them in until they are evenly coated with the marshmallow mix.
- Lay wax paper in an 8 x 11 pan. Spread rice crispies in the pan and smooth it out evenly with a spoon.
- Prepare a double boiler with a medium sauce pan fillled 1/4 full with water and a metal bowl, on top. Turn the burner on medium and add the callebaut.
- Whisk the callebaut until it it is melted. Mix in the last half of the peanut butter.
- Spread chocolate over the rice crispies. Place one layer of graham crackers on the chocolate. Place in the freezer until the chocolate sets.
- Remove from pan and cut into squares inbetween the graham crackers.
- Flip squares and plate. Enjoy!
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