SNICKERS RICE KRISPIES SNACKS

INGREDIENTS (makes 18)

8 fun-size Snickers candy bars
A big handful of peanuts
½ C. butter, plus more for greasing pan
1 (16 oz.) bag marshmallows
7 C. Rice Krispies cereal
2 C. chocolate chips
2 C. peanut butter chips

DIRECTIONS

Use your favorite COOK’S KNIFE to chop the candy bars and peanuts. Butter a 9×13″ pan. Set aside.

Melt ½ cup of butter in a big saucepan over low heat. Add the marshmallows and stir with a heat-safe, non-scratch spoon until melted. Remove from the heat and stir in the cereal and chopped candy bars. Press evenly into the greased pan.

Melt together the chocolate chips and peanut butter chips, stirring to blend; spread over the top of the cereal mixture and sprinkle with the chopped peanuts.

Cut into bars and serve.

NEAPOLITAN KRISPIES

INGREDIENTS (Makes 36) 9 T. butter, divided 2 (10 oz.) bags regular marshmallows, divided 11 C. Rice Krispies cereal, divided 6 C. Cocoa Krispies cereal 1 (8 oz.) pkg. strawberry-flavored marshmallows 

DIRECTIONS Line a deep 9×13″ pan  with foil, letting foil extend over two sides; coat foil with cooking spray and set aside. Melt 3 tablespoons of the butter in a big saucepan over medium-low heat. Add 1 package of the regular marshmallows, stirring until melted and smooth. Remove from the heat and stir in 6 cups of the Rice Krispies until coated. Spread firmly and evenly into the prepped pan. In a clean saucepan, melt 3 tablespoons of the butter. Add the remaining regular marshmallows, stirring until melted. Stir in Cocoa Krispies. Press firmly over the cereal in the pan. Melt the remaining 3 tablespoons of butter in a clean saucepan. Add the strawberry marshmallows; stir until melted. Stir in the remaining 5 cups of Rice Krispies and press firmly over the cocoa layer. Refrigerate until chilled. Invert the pan onto a cutting board; remove foil. Cut and serve.