26 November 2012
Rice crispy treats
Grease an 8×8 square glass pan. In a large pan melt the butter, marshmallows, vanilla, salt and peanut butter. Stir occasionally until the mixture is well combined and smooth. Remove from the heat and stir in the rice crispies.
Spoon the mixture into the glass pan and smooth it down, until well compacted. In a double boiler melt the chocolate and pour it over the rice cakes. Allow the cake to set either at room temperature or in the fridge. Cut the cake into squares and serve.