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Ingredients
| 3 tablespoons | Butter |
| 1 (10 ounce) bag | Mini Marshmallows |
| 7 cups | Puffed rice cereal |
| 1/4 cup | Peanut butter |
| 24 | Marshmallows, large |
| 12 | Ghirardelli Milk Chocolate Caramel SQUARES |
Directions
- Line a rimmed baking sheet with parchment paper and set aside.
- In a large dutch oven, heat butter over medium heat. Add 1 (12 ounce) bag marshmallows and stir continuously until marshmallows have melted. Then add peanut butter and mix until well incorporated. Add rice cereal and using a wooden spoon, stir to combine until all the cereal is covered in marshmallow mix.
- Quickly pour the cereal mixture into the prepared sheet pan. Using a spatula flatten to smooth the top. Rest for 20 minutes, or until set.
- Cut into 12 pieces.
- To assemble the s’mores, preheat the broiler to high. Place rice cereal squares on a lined sheet pan, place 2 pieces of marshmallow on each. Toast under broiler for 30 seconds or use a blow torch toast each marshmallow. Step 6 Place a Ghirardelli Milk Chocolate Caramel SQUARE over each s’more and serve immediately.
Photo and Recipe credit: The Feed Feed
