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Friandises Smores au beurre d'arachide

Friandises Smores au beurre d'arachide




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  • 6 cups crispy rice cereal OR combination ready-to-eat cereals
  • 4 cups miniature marshmallows, divided
  • 3/4 tasse de sucre
  • 3/4 tasse de sirop de maïs Crown® Lily White® ou Golden
  • 1 tasse de beurre de cacahuète crémeux OU en morceaux
  • 1 cup semi-sweet OR milk chocolate chips, melted



  1. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and 2 cups marshmallows in large bowl; set aside.
  2. Combine sugar and corn syrup in a medium saucepan. Bring to boil, stirring occasionally, over medium heat and boil 1 minute. Remove from heat.
  3. Stir in peanut butter until smooth. Pour over cereal; stir to coat. Press evenly into prepared pan.
  4. Spread melted chocolate over cereal layer; top with remaining 2 cups miniature marshmallows.
  5. Arrange rack in oven or broiler so that top of baking pan is 4 inches from source of heat. Preheat broiler. Broil S'mores 10 to 30 seconds or just until tops of marshmallows are lightly browned.
  6. Cool Smores. Cut into 2-inch squares.
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