Chocolate Peanut Butter Krispie Treats
The magical—and classic—combination of chocolate and peanut butter is packed into these treats. I’ve added miso for depth of flavor and have swapped out the traditional cereal for Golden Grahams, which yields a deeper toasty—and VERY satisfying—crunch. Chunky peanut butter is used here as it’s just added texture, but smooth will do just fine as well. Whatever you do, make sure you use a good quality chocolate for that final layer.
Makes 12
INGREDIENTS
3 tbsp butter, softened
1 tbsp yellow or white miso paste
10 oz mini marshmallows
½ cup chunky peanut butter
1 tsp vanilla
¼ tsp kosher salt
6 cups Golden Grahams cereal
2 cups semi-sweet or dark chocolate chips
1½ tbsp neutral vegetable oil
⅓ cup salted peanuts
Flaky sea salt, for finishing
METHOD
Grease a 9 x 9 baking dish with butter. Line with parchment with an overhang for easy removal.
In a small bowl, mix butter and miso until thoroughly combined. In a medium pot over low heat, add butter mixture and melt—stirring often until golden brown and nutty, approximately 2-3 minutes—then add marshmallows, peanut butter, vanilla and salt and stir until melted. Remove pot from heat and, working quickly, use a wooden spoon to stir in Golden Grahams and mix until combined. Press mixture to the prepared baking pan. (Use a sheet of parchment atop to prevent sticking). Set aside and let cool.
Add chocolate and oil to a microwave-proof bowl, then microwave for 20 second intervals, stirring in between, until chocolate has just melted. Remove from microwave and continue to stir until smooth, then pour atop treats. Use a spatula or knife to smooth into an even layer, then sprinkle with peanuts. Place pan in the fridge for 10 minutes until chocolate is partially set, then sprinkle with flaky sea salt. Return to the fridge to let chocolate completely set—approximately 5 minutes. Once firm, lift out of baking pan using the parchment overhang as handles. Cut into squares and serve.
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