Question: If you put breakfast cereal in a dessert, does that make said dessert…. breakfast food?! The answer is a thousand times yes! Now that we’ve got that out the way, let’s talk about these epic bars; who doesn’t remember these marshmallow rice krispie treats as a kid? No one. They are so addictive I usually make a tray when no one is around and eat the whole thing all by myself. My sweet tooth is selfish like that.

I’ve swopped out the butter for peanut butter, which if I do say so myself is pure genius (I shall reward myself for that idea by eating another rice crispy treat!) and while I normally don’t suggest you swop butter for anything, in this case, I’ll make an exception because it adds a salty hit that contrasts so well with the tinned caramel and bitter dark chocolate. Basically, these bars contain all the flavours of childhood and happiness and, as we’ve established above, are totally okay to eat for breakfast! 😉

Millionaire Peanut Butter Rice Crispy Bars

Makes 24


3 tbsp smooth peanut butter

2 packets white marshmallows (about 42)

6 cups puffed rice cereal

Drop of vanilla extract

200g dark chocolate, chopped

1 tbsp vegetable oil

1 x (400g) tin of caramel

Few pinches of sea salt flakes


Line a 20cm square baking tin with baking paper. Place the peanut butter and marshmallows into a bowl and microwave until soft and melted. Stir in the puffed rice and a drop of vanilla. Press the mixture into the tin firmly and allow to set. In the meantime, melt the dark chocolate over a double boiler until smooth and stir in the vegetable oil. Once the rice crispy treats are set and cool, spread over a layer of caramel then sprinkle with a little sea salt. Pour over the chocolate and tilt the pan to cover all sides. Allow to set then slice into bars.

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