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Add a photoI revamped the usual peanut butter rice crispy treats, but replacing the plain peanut butter with Gingerbread Peanut Butter. The ginger peanut butter recipe is complements of Chocolate Covered Katie- (http://chocolatecoveredkatie.com/2011/12/04/gingerbread-peanut-butter/) Thanks for the recipe, Katie!
Ingredients
- 6 T peanut butter (or other nut butter)
- 1 1/2 T molasses
- heaping 1/2 tsp cinnamon
- scant 1/8 tsp each ginger and nutmeg
- Optional: cloves, sugar (I skipped the sugar)
- 6 cups rice crispy cereal
- 3 Tablespoons unsalted butter + enough to butter casserole dish
- 10-12 oz of mini marshmallows
Directions
- Butter large casserole dish or deep dish cookie sheet
- Mix peanut butter and molasses until well blended
- Stir in cinnamon, ginger, nutmeg,cloves, and sugar (if using)
- Set aside
- Melt the 3 T of butter in a large pan or wok on med-low heat, then add marshmallows
- Stir the mallows constantly, until thoroughly melted
- Remove from heat and stir in pb mixture
- Add cereal and blend well
- Spread in buttered pan and sit at room temperature for at least an hour
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 24 servings | |
| Calories 89 | |
| Calories from Fat 19 | 21% |
| Total Fat 2.24g | 3% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 71mg | 3% |
| Potassium 23mg | 1% |
| Total Carbs 17.25g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.35g | 6% |
| Protein 1.01g | 2% |
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