Test Kitchen’s guilty pleasure

There is always a great deal of baking and cooking going on in the Canadian Living Test Kitchen. Given this fact, we eat a wide variety of foods during the work week. Due to planning, testing, production, photography and nutritional analysis, we usually work out of season, which means developing a Christmas dinner menu in August and barbecuing in the dead of winter. Occasionally, our team’s taste buds require a break from it all and we venture into a guilty pleasure.

Just about everyone in the office can confirm that we love those famous crisp-rice cereal bars. We put a little twist on ours and add peanut butter, chocolate and some coarse salt. We can’t get enough, seriously. We rarely give it enough time to set and the pan is usually emptied by the end of the day. Here’s our version of these dangerously addictive treats.

PB and Chocolate Cereal Bars

4 cups mini marshmallows

2/3 cup smooth or chunky peanut butter

3 tbsp butter

1/2 tsp coarse salt, such as kosher or fleur de sel

6 cups crisp rice cereal

10 oz dark chocolate, chopped and melted

In Dutch oven or heavy bottom saucepan over medium-low heat, melt marshmallows, peanut butter, butter and salt, stirring constantly until smooth, about 7 minutes. Stir in cereal. Press half of the mixture into parchment paper-lined 8 or 9-inch square pan. Spread 3/4 of the melted chocolate over top. Top with remaining cereal mixture, pressing evenly into pan; drizzle with remaining chocolate. Let stand at room temperature until set, about 1 hour.

Transfer to cutting board. Cut into 16 squares.