Rice Krispie treats Tagalong-style

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Rice Krispie treats reincarnated as Tagalongs Girl Scout cookies.


  • 1 stick unsalted butter (1/4 pound)
  • 10 ounces miniature marshmallows
  • 1/4 t Maldon sea salt
  • 6 cups Rice Krispies
  • 1 cup chocolate chips
  • 1 cup peanut butter
  • 1 cup miniature Reeses peanut butter cups, roughly chopped


  1. Butter an 8″ square baking pan. In a large light-colored, heavy-bottomed pan melt the butter over medium-low heat, stirring constantly. About 30 seconds after the butter melts it will begin to foam. Keep stirring. Now the butter will start to take on color. When the butter is a bit lighter than you want it, remove the pan from the heat and quickly stir in the marshmallows, stirring until they are melted and smooth. Sprinkle in salt and stir to incorporate.
  2. Stir in Rice Krispies until combined. Spread the mixture in the bottom of buttered baking pan and use your hands to press the mixture down and create a flat surface. Set aside.
  3. In the microwave, melt the chocolate chips by heating in 30-second intervals and stirring after each 30-second period until the chocolate is melted and smooth. Quickly stir in peanut butter until combined and smooth. Spread over Rice Krispies. Top with chopped Reeses peanut butter cups. Cool and cut into squares.

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