When it comes to me and food, I let nothing go to waste. You know—over-ripe bananas turn into banana bread cookies, an opened bag of sweetened coconut finds its way into a pan of chocolate cake bars. I guess it’s the thrifty girl in me, but the thought of letting food go unused just doesn’t sit well with me.
Last week, after making chocolate peanut butter s’mores, I found myself with a surplus of marshmallows that needed a home—quickly. Not because the humidity in New York is currently like that of a tropical rainforest, causing everything in my kitchen to become stale in 24 hours, but because I just can’t be trusted with an opened bag of marshmallows.
With no rice krispies on hand, and a big box of Ritz crackers staring at me, I decided a sweet ‘n salty twist on the traditional cereal treat was the way to go.
After using my food processor to break the crackers into crumbs, I simply mixed them with a combination of melted marshmallow, butter, and peanut butter. Top ‘em with some salted peanuts, and you’ve got yourself a quick, no-bake treat that’s reminiscent of both a rice krispie treat and a peanut butter cracker sandwich. Two childhood favorites in one!
Peanut Butter Ritz Crispy Treats
- 2 sleeves Ritz crackers
- 30 large marshmallows
- 1 tbsp. unsalted butter
- 3 tbsp. smooth peanut butter
- 1/3 cup salted peanuts
Pulse crackers in bowl of food processor until small crumbs form. Set aside.
In large microwaveable bowl, microwave marshmallows and butter on high about 45 to 60 seconds; stir until butter and marshmallows are smooth and combined. Add peanut butter; microwave 15 to 20 seconds on high, then stir until smooth.
Pour cracker crumbs into bowl of marshmallow; stir until well combined. Line a 8×6-inch pan (or 9×5-inch loaf pan) with parchment paper. Press mixture into pan, then press peanuts on top. Allow to cool completely, then cut into 5 rows by 3 rows.