 | | Directions |
- Melt marshmallows and margarine together and add Rice Krispies. Press into the bottom of a buttered 9 x 13 pan.
- In a saucepan, bring the syrup and brown sugar to a boil. Remove from heat and add peanut butter.
- Pour over Rice Krispie mixture. Spread evenly.
- Sprinkle the chocolate chips over the caramel layer immediately. Allow the chips to set on the caramel layer for approximately 10 minutes and they will melt to where you can spread them over the top evenly.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Container: 9 x 13 baking pan
Servings: 24
|  | | Ingredients | | - | | 1/4 cup margarine |
| - | | 4 cups mini marshmallows |
| - | | 6 cups Rice Krispies |
| - | | 1 cup white syrup |
| - | | 3/4 cup brown sugar |
| - | | 1 1/3 cups creamy peanut butter |
| - | | 1 cup chocolate chips |
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