Recipe: Reese’s Pieces Rice Krispies

Reese’s Pieces rice krispies – and they’re gluten free! Total score. These are the tastiest marshmallow treats around. I’ve made skor rice krispies and regular ones before, too – yet these add that peanut butter goodness that can’t be beat! Okay, let’s get baking.

Ingredients

• 15 oz of marshmallows
• 1/2 cup of butter
• 2 tablespoons of vanilla
• 8 cups of gluten free rice krispies
• 2 packages of Reese’s Pieces (283g per bag)

First, get out a large pan – 9×13 and give it a quick spray or line it with parchment paper. I prefer giving it a spray with pam, yet you pick.

Next, in a large pot melt the stick of butter and add in the 15 oz of marshmallows (about 50 large mallows). Stir with a spoon on medium to low heat until the mallows are melted. Then add in the vanilla.

Once it’s all combined, add in the puffed rice one cup at a time. Stir until everything is well combined. Then, add in the Reese’s Pieces and stir gently. You don’t want to crack and damage all of the peanut butter prices and their goodness.

Once everything is well mixed, press into the greased pan and chill for 1 hour. Then, cut and eat up.

Don’t they look so good? I cut them into 32 pieces, so they’re nice and square, but also small enough to eat often! Oh, and keep them in the fridge in an air tight container. I like them cold, yet they’re good in the cupboard, too.

They’ll keep in an air tight container for 5-6 days. Oh, these Reese’s Pieces rice krispies are so good that they won’t last that long at all.

These are so good – I’m already looking up other filling pieces to stuff into this rice krispies recipe – maybe a mix of skor and pieces, or M&Ms? Oh, those might be good. No, the Cadbury mini eggs! Yes! Okay, now I’m going to run before I think up any other ideas since then I’ll be eating rice krispies every day.

Thanks for visiting and I’ll see you again soon!