Shannon Did What / Travel + Lifestyle Blog

easy desserts

Peanut Butter Cup Rice Krispies

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Did you know that Sunday was National Peanut Butter day? Well, it was!  My department has this tradition of picking one food holiday to celebrate a month.  To say that we love to eat is a great understatement.  It gets pretty intense.  Rules are you can bake, buy, thaw or combine.  

When I initially started my search for peanut butter based recipes, I wasn't sure if I was going to end up with something sweet or savory.  A co-worker reminded me there were so many delicious uses for peanut butter in savory cooking.  Just think thai food.  Yum.  But, alas, I stumbled upon this recipe and knew immediately I had found the one. With just 6 ingredients, this recipe is super simple. Also, there are Reese's peanut butter cups in the middle! Need I say more?!



7 cups mini marshmallows
7 tablespoons butter, divided
1/2 cup peanut butter
7 cups plain Rice Krispie cereal
24 Reese's Peanut Butter cups, unwrapped
1 1/2 cups chocolate chips


  1. Unwrap all Reese's Peanut Butter cups.  Butter 13 x 9 pan.
  2. Melt 4 tablespoons of butter over low heat in a saucepan.  [Make sure this saucepan is large enough to accommodate 7 cups of Rice Krispies.]  Add the marshmallows and stir until completely melted.  Stir in peanut butter until melted and combined.
  3. Pour the Rice Krispies cereal into the marshmallow mixture and stir until completely combined.
  4. Press half of the cereal mixture into the buttered 13 x 9 pan.
  5. Place the 24 Peanut Butter cups over the top of the Rice Krispies in the pan.  They should make an even 4 x 8 in a row.  Spoon the rest of the Rice Krispies mixture over the top and press down.  Don't over press, though! The harder you press, the firmer the Krispy treat.  I personally like a more chewy, fluffy Rice Krispy.  Let cool completely.
  6. Please the chocolate chips and remaining 3 tablespoons of butter in a microwave safe bowl.  Heat for 30 seconds to 1 minute, depending on how hot your microwave gets.  I heated mine for 30 second, stirred and then another 30 seconds.  Be sure not to overheat, as the chocolate will seize.  Spread over the top of the Rice Krispies.
  7. Let set and cool.  Cut and store in a sealed container on the counter.

My house literally smelled like peanut butter the rest of the night.  It was amazing.  Unless you don't like peanut butter, but who doesn't like peanut butter? I'm really not exaggerating though, this was so quick and easy to make and SO good.  Also a plus, no baking involved!  Find the original recipe, here.

Your Truly // Shannon

The Best Fudge, Ever.

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Caramel Chocolate Chip Brownie Brittle Fudge

Caramel Chocolate Chip Brownie Brittle Fudge, aka, the best fudge, ever with a tongue twister of a name.  And that's saying something coming from me since I don't like chocolate.  Yes, I don't like chocolate.  Before you say "WTF, how?!" just remember how much more chocolate you can eat when you're around me.  But seriously, I really don't think you can go wrong when you combine chocolate, dulce de leche and marshmallow cream.  I know, right, yum! And you don't use the whole jar of marshmallow cream, even if you double-batch, so you know, another plus.

I made this last year as my gift for my bosses and co-workers, as well as many other occasions.  It was so simple and easy to make, but seems like you put way more effort into it. Shhh...don't tell them!  It was funny, I loaded up cellophane bags with a bunch of pieces and handed them out.  The very next day, my boss came up to me and was like, "OMG, can you make more of that fudge? I ate it all last night!"  I'm telling you, its the best gift, ever, too.



2 bags Chocolate Chip Brownie Brittle
6 tablespoons butter, melted

2 cups white chocolate chips
2 tablespoons butter
3/4 cup Dulce de Leche - caramel
1/2 cup marshmallow cream
1/2 cup mini chocolate chips + 2 tablespoons for garnish


  1. Before crushing up the Brownie Brittle, reserve 36 small Brownie Brittle pieces for garnish. These can be really tiny pieces.  Crush the rest of the 2 bags of brittle. The consistency should be pretty crushed, otherwise large pieces won't fuse together making the crust too crumbly in the end.  Combine the butter and crumbs until combined. Press firmly into a foil lined 8x8 pan. Refrigerate.
  2. Place the 2 Tablespoons butter in a saucepan over medium heat until melted. Add the white chocolate chips until melted and creamy. Stir in the Dulce de Leche and marshmallow cream until it all melts and becomes creamy. Let cool.
  3. Stir in the chocolate chips quickly. Do not stir too much or they will melt completely. If your mixture isn't cool enough or you're just a little impatient like me, that's fine.  The mini chocolate chips will just look more marbled.  No big if they melt.  Pour over the Brownie Brittle crust. Sprinkle with the remaining 2 Tablespoons chocolate chips. Let set 10 minutes.
  4. Press the reserved Brownie Brittle chunks into the top of the fudge in a 6x6 grid. Let the fudge set completely before cutting into 36 squares. Store in a sealed container on the counter.
Caramel Chocolate Chip Brownie Brittle Fudge

Adapted from this recipe but added in a few helpful tips since I've made this fudge so many times.

I hope I have successfully made you hungry.  I'm sitting here thinking about what I can eat because now I'm hungry. And your welcome, your co-workers/family/friends will love you once you make this not that they don't already.

Yours Truly // Shannon