Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 10 oz (283g) mini marshmallows
  • 6 cups (approx. 500g) crisp rice cereal
  • 1/2 tsp (3g) sea salt
  • 16 standard size Reese's Peanut Butter Cups (approx. 1.5 oz / 42g each)
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tbsp (14g) coconut oil

Instructions:

  1. Melt the butter over low heat until it begins to bubble softly. Add the marshmallows, stirring constantly with a silicone spatula until the mixture is a glossy, uniform cream.
  2. Fold in the rice cereal and sea salt quickly; stop stirring the moment the cereal is coated to maintain maximum crunch.
  3. Line a 9x9 inch baking pan with parchment paper. Press exactly half of the cereal mixture into the bottom of the pan, pressing firmly but not packing too tight.
  4. Arrange the 16 Reese's cups in a neat grid on top of the base. Quickly top with the remaining cereal mixture, gently pressing the treats over the cups to seal them inside.
  5. Melt the chocolate chips and coconut oil in 30-second intervals in the microwave until smooth.
  6. Drizzle the melted chocolate in diagonal lines across the top of the treats. Let the bars sit at room temperature for 30 minutes to set before slicing into 16 squares.