Yesterday I made marshmallow rice krispie bars, and added some cinnamon flavored chips to the mix. They were quite cinnamony delicious! I also made a smaller pan of Peanut Butter Krispie Bars, and posted the recipe following the Cinnamon Chip Krispie Bars.
Cinnamon Chip Rice Krispie Bars
5 tablespoons butter
1 (10.5 ounce) bag miniature marshmallows
1/2 cup Hershey's Cinnamon Chips
7 cups Rice Krispies Cereal
Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)
After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.
Once the marshmallows have completely melted, add the cinnamon chips, and stir until the chips have almost melted through. (It's ok to have a few unmelted chips.)
Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
Press the marshmallow/cereal mixture into the buttered pan.
Let bars sit for 2-3 hours, before cutting them.
Yields: 24 bars
Note: When I made the smaller pan of Peanut Butter Rice Krispie Bars, in a buttered 8x8-inch pan, here's the amount of ingredients I used...
4 tablespoons butter
3 tablespoons creamy peanut butter
5 cups miniature marshmallows
5 cups of rice krispie cereal
After you melt the marshmallows in the butter, add the creamy peanut butter; stir to melt the peanut butter through. Once that is done, add the cereal, and stir to coat the cereal evenly with the marshmallow mixture. Press the marshmallow/cereal mixture into the buttered 8x8-inch pan. Let bars sit for a while, to allow the bars to firm up a bit, then cut into 16 bars. Since I made these in a smaller pan, the bars were a bit thicker than the ones I usually make in a cake pan.