You all might remember Sue. She is a lady local to me who works with her church group to make Lutheran World Relief quilts, quilts for other local causes, Projects Linus quilts, and others.
I often meet Sue at my favorite thrift store and we exchange goodies. I often have quilt tops, batting, or even fabric that you all send to me. Sue is sweet to me and has sent crochet and linen goodies to me courtesy of one of her quilting friends. At my last stop to meet Sue, she brought some cookies for me to share with the grandkids. They were a HUGE hit and I asked Sue for the recipe.
A bit later a thank you card came from Sue’s group and she sent the recipe.
Here it is…
Sue made a few notes on the recipe. The original recipe says
2 cups Rice Krispies
1 cup Marshmallows
1/2 cup Peanut Butter
1 lb of Chocolate
Sue said she uses Almond Bark instead of chocolate. She also said that she adds a little extra Rice Krispies and Marshmallows to get a consistency she likes.
I decided to give it a try. When Sue made them she used white almond bark. I didn’t have any so used chocolate instead. The recipe says to use a double boiler but I melted the Peanut Butter and Almond Bark in the microwave for two minutes. I stirred it and put it back in a few seconds more until it was all smooth.
Then I added the Rice Krispies and Marshmallows.
I had some peanuts that needed to be used up so I put them in too.
I dropped them out on wax paper and they were cool and ready for hungry kiddos in about a half hour.
They didn’t last long at all. They were so good and everyone loved them. I loved that they were easy to make too.
As I said earlier, Sue made her’s with white almond bark. I really liked the taste of her’s better as I could taste more of the peanut butter. I wrote white almond bark on my shopping list so…I’ll be trying them again soon. I just know no one will mind!!
Thanks for sharing your recipe Sue. It sure was a hit!!
They sound yummy!!
You are very welcome Jo. I have put peanuts in them too. They are soooooo easy. I have used half white and half chocolate almond bark too. I also like the white better too.
this is also quite delicious with cheerios. i am wondering how the chex cereal would work out.
I love this recipe and with no oven time in So Calif. it is great. AND one can rationalize that the cereals are healthy…. thanks for another good one.
That reads like a winner to me. I’m sure almost any unsweetened cereal like cheese and even corn flakes would work. Experimenting with recipes is half the fun of knowing how to cook.
Thanks for the quick recipe, love that I don’t need to turn my oven on to make these.
When I make these with chocolate bark, we call them Mudslides. I sometimes press them in a 9×9″ pan and cut them in small squares when cooled or use a small scoop and place in small paper liners in mini muffin tins.
The original recipe called for “white chocolate” – AKA white bark, almond bark, melting candy. So it did not call for “chocolate”.
I make a version of this cookie that I bought at a Des Moines church Christmas bazaar in the 70s. The recipe was included! The title said “Almond Bark Cookies” although I do think they are more of a “candy.” It takes 2 lbs. white almond bark (or white chocolate), 2 cups miniature marshmallows, 1 cup chunky peanut butter, 2 cups dry roasted peanuts, and 3 cups rice crispies. The way I make it is to preheat the oven to 200. Next, I put the almond bark and peanut butter together in a large metal bowl and put it in the oven. When melted, I remove the bowl, stir, then add in the peanuts and rice crispies. I always wait a few minutes for it all to cool down before stirring in the marshmallows so they don’t melt into the mixture.