Equipment Needed
- Large, heatproof mixing bowl
- Medium saucepan
- Silicone spatula or wooden spoon
- Measuring cups
- Rimmed baking sheet
- Parchment paper or a silicone baking mat
- A tablespoon or small cookie scoop (for neat shaping)
Step-by-Step Instructions
First, let’s set the stage for success. Line your baking sheet with parchment paper and have all your ingredients measured and ready to go. This recipe moves quickly once the chocolate is melted, so having your mise en place is key. I learned this after my first frantic scramble for the cereal box while my chocolate started to thicken! Now, create a double boiler by bringing about an inch of water to a simmer in your saucepan. Place your heatproof bowl on top, ensuring the bottom isn’t touching the water. Add all three cups of white chocolate chips. Stir gently and almost constantly with your spatula as they melt. This indirect heat prevents the delicate white chocolate from scorching, which it does oh-so-easily. I’ve tried microwaving, and while it’s faster, the control of a double boiler is worth the extra few minutes for a perfectly smooth, lump-free base.
Once the chocolate is completely smooth and fluid, take the bowl off the heat. Immediately stir in that half-cup of creamy peanut butter and the vanilla extract, if using. The residual heat will melt the peanut butter into the chocolate seamlessly, creating this luscious, fragrant pool. This is my favorite part—watching the two swirl together into a perfect, creamy blend. Now, working swiftly, pour in your three cups of crispy rice cereal. Use your spatula to fold it gently until every single piece is thoroughly and lovingly coated in that white chocolate-peanut butter mixture. You want to be thorough but gentle to avoid crushing all the crispiness.
Here comes the fun part, and a crucial timing tip I picked up through trial and error. Let the mixture cool down for about 5-7 minutes. It should still be soft and pliable, but not so hot that it melts the next additions. If you add the marshmallows and peanuts too soon, the marshmallows will just dissolve into goo. After that brief cool-down, fold in the mini marshmallows and the chopped salted peanuts. You’ll see the marshmallows hold their shape, promising those delightful little pockets of chewy sweetness.
Finally, drop tablespoon-sized mounds of the mixture onto your prepared baking sheet. I like to use a small cookie scoop for uniformity, but two spoons work just fine. If you want a more finished look, gently press the mounds together to form neat little haystacks. Before they set, I like to press a couple of extra peanut pieces on top and give each one a tiny sprinkle of flaky sea salt. It makes them look bakery-worthy and amplifies the flavor. Now, the hardest part: let them sit at room temperature for at least 30-45 minutes to firm up completely. I sometimes pop the whole sheet pan in the fridge to speed things up when my willpower is low.(See the next page below to continue…)