Adapted from the Kellogg's original recipe
Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.
I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.
3 tablespoons (45g) salted butter
3 1/2 ounces (100g) white chocolate, finely chopped
1 cup (100g) candied peanuts
10 ounce (300gr) bag marshmallows, snipped in half
6 cups (200g) Rice Krispies
1. Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.
2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.
3. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.
5. Scrape into the prepared pan and smooth the top. Let cool.
Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days.
Source :David Lebovitz
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