Categories: Snack Bars

Ingredients

• 3 cups miniature marshmallows
• 4 1/2 cups rice crispy cereal
• 1/2 cup (1 stick) butter
• 2/3 cup strawberry jam, stirred to loosen
• 1 cup plus 1 1/2 tbsp creamy or crunchy peanut butter, divided use
• 2/3 cups milk chocolate chips
• 1 tbsp vegetable shortening

Directions

1. Line an 11×7×2 inch pan with foil. LIghtly coat foil with non stick cooking spray.

2. In a large saucepan, set over low heat. Melt the marshmallows, butter and 1 cup peanut butter stirring until blended and smooth.

3. Turn mixture into prepared pan. Using a square of wax paper or moist fingers, press into prepared pan. Immediately spread strawberry jam over warm cookie base. Set aside momentarily.

4. In a small saucepan, set over low heat. Melt the chocolate chips, shortening and remaining 1 1/2 tablespoon peanut butter, stirring until blended and smooth. Gently spoon and spread mixture over jam layer.

5. Loosely cover bars with plastic rap and refrigerate 2 hours or until firm. Cut into 32 pieces. Store in covered container between layers of wax paper.

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