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Backstory* I used 5 pkg per batch. PerfectlySweet.com and BariatricEating.com both have sugar-free marshmallows in ~2.6-2.7 oz pkgs. That BE ones are larger..but don't melt as easily as the PS ones.I keep the BE ones for sf Schmores in the summer and the PS ones to cook with and for my hot chocolate.
** I use Land O'Lakes butter so the nutritional values are based on that.
***I used organic ones (available at Kroger in 16 oz packages)...not sugar-free, but very low in sugar! You can add some Splenda if you wanted to take out some of the 'bitter' in the 'bittersweet'. Myself, I think with the 'sweet' from the treat, the 'bitter' balaces off good...but bittersweet & Dark chocolate isn't for everyone. So...you can also get sugar-free milk chocolate for baking from PerfectlySweet.com (no, I don't own stock in PS...but they are an excellent source for sugar-free stuff!).
- 10 oz sugar-free Marshmallows*
- 6 c Rice Crispy cereal
- 4 Tbsp Light Butter**
- 3/4 c low fat peanut butter (all of them have basically the same things on their nutritional values, so your choice)
- Prepare large cake pan by lining with Seran Wrap.
- Melt butter in large pot. Once melted, add onr package of marshmallows. Stir until melted. Then add next package. Repeat until all the marshmallows are melted. Add peanut butter. Stir until well blended, remove from heat. Add rice crispies. Mix until all cereal is coated well.
- Pour out into prepared pan. Gently smash the cereal down to level the mix in the pan. Do not smash down too hard or treats will be too dense.
- Set pan aside.
- For chocolate topping
- 1 pkg bittersweet dark chocolate chips***
- 1 tsp light butter
- 2-3 tbsp skim milk
- I don't have a double boiler. If you do, use it. I place a large saucepan in my big soup pot..with the soup pot 3/4 full of water. I add the butter to the sauce pan and allow it to melt. Then I add the skim milk, mix, add the chocolate. Stir frequently until all the chips are melted (I use a nylon whisk once it is all melted to ensure I have it all mixed well). I have found that the addition of the butter & milk helps the chips to melt quicker and spread easier.
- Pour chocolate mixture on top of the rice crispy treats. Spread out over the entire top. Set aside to cool completely. I set my pan in the freezer...it helps with the cutting!
- Once cooled (or frozen), Using the bottom of a 2nd pan or a cake board which has also been covered in Seran Wrap, remove crisps from pan, using the Seran wrap to help do this. Then flip it back so that the chocolate side is facing up. Place onto large cutting board. Cut into squares.
- This recipe is for 24 servings. The nutritional values are based on that...and just for the treats alone...not for the chocolate topping..since it all depends on what chips you use as to the effect they will have on the values. Remember though that if you use 16 oz..and you DO make your squares to where you have 24 servings, you will be getting in less than 1 oz per serving..which, most chocolate chip food labels are based on 1 oz servings. So..you'll have less than that in addition to what is below. I had cut mine up in about 35 servings per batch for the clothing exchange...so what you had was LESS than what is listed below.
- Nutritional Value
- Calories: 93
- Fat: 4 g
- Protein: 2 g
- Sugar: Not available through Fitday (where I calculated the values) but only had what little sugar was in the peanut butter.