Recipes

First place all ten scoops of chocolate Chey Crisps in a plastic bag. With a meat tenderizer, slightly smash the crisps into a more fine form without turning them into powder.

Line a large (7x 11 or 9 x 9) baking dish of loaf pan with wax paper

Base layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix (use your hand – gloved) – the mixture will be crumbly and dry. Add water, honey & vanilla extract. Using a wooden spoon or rubber spatula, mix everything until dough forms. The dough should have the consistency of warm nougat. Spread dough into pan and press down using a sheet of wax paper and a spatula.

Crispy layer: Microwave: Melt butter in large bowl for 15 – 30 seconds. Add marshmallows and stir to coat. Microwave for an additional 30 sec – 1 minute or until melted. Stir and quickly stir in cereal and WC to coat.

Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking.

Refrigerate for overnight or freeze for 1 hour and cut into 14 bars. Wrap individually in plastic wrap. Keep refrigerated. SO YUM.