REESE'S Peanut Butter Crispy Treats

REESE'S Peanut Butter Crispy Treats


3/4 cupbutter (175 mL)
9 cupsmini marshmallows (2.25 L)
2 tbspcorn syrup (30 mL)
2 1/2 cupsHERSHEY’S CHIPITS REESE’S Peanut Butter Chips, divided (625 mL)
10 cupscrisp rice cereal (2.5 L)
9 REESE’S PEANUT BUTTER CUPS, chopped (400 g)
Milk Chocolate Drizzle:
1/2 cupHERSHEY'S CHIPITS Milk Chocolate Chips (125 mL)
1 tbspshortening (avoid butter or margarine) (15 mL)


    1. Lightly spray one 13x9-inch (33 x 23 cm) baking pan with vegetable cooking spray; set aside.

    2. Melt butter in large heavy-bottomed saucepan over low heat. Add marshmallows, corn syrup and peanut butter chips, stirring constantly until marshmallows are melted about 8 to 10 minutes. Remove from heat.

    3. Pour mixture over cereal, mixing until well coated. Quickly press mixture into prepared pan, using buttered spatula or wax paper. Immediately sprinkle chopped REESE'S PEANUT BUTTER CUPS over surface, pressing down slightly.

    4. Milk Chocolate Drizzle: Place milk chocolate chips and shortening in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth when stirred. Drizzle over chopped REESE'S PEANUT BUTTER CUPS and sprinkle remaining 1/4 cup (50 mL) peanut butter chips. Refrigerate until just set, about 30 minutes. Cut into 2x3-inch (5-8 cm) bars. Cover, store at room temperature.

    Yield: 18 bars
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

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