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Reese’s Puffs Marshmallow Treats - Chewy, Crunchy, Peanut-Butter Bliss

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 6 cups Reese’s Puffs cereal (measure gently, don’t pack)
  • 10 ounces mini marshmallows (about 5–6 cups; reserve 1 cup for folding in)
  • 4 tablespoons unsalted butter
  • 1/4 cup creamy peanut butter (no-stir variety works best)
  • 1 teaspoon vanilla extract (optional, but adds warmth)
  • 1/4 teaspoon fine salt (skip if using salted butter)
  • 1/2 cup mini chocolate chips (optional, for folding in or topping)
  • Nonstick spray or extra butter (for the pan and spatula)

Method
 

  1. Prep your pan. Lightly butter or spray a 9x13-inch baking pan. For easy removal, line it with parchment, leaving a little overhang.
  2. Measure and set up. Add the Reese’s Puffs to a large mixing bowl. Set aside 1 cup of mini marshmallows and the chocolate chips if you plan to fold them in later.
  3. Melt the base. In a large pot over low heat, melt the butter. Stir in the remaining marshmallows until mostly melted and smooth. Keep the heat low to avoid scorching.
  4. Add peanut butter and flavor. Turn off the heat. Stir in the peanut butter, vanilla, and salt until creamy. The mixture should be glossy and pourable.
  5. Combine with cereal. Immediately pour the warm mixture over the cereal. Using a greased spatula, fold gently to coat. Work quickly but carefully to avoid crushing the puffs.
  6. Fold in extras. When the mixture cools slightly but is still warm, fold in the reserved 1 cup of mini marshmallows and half the mini chocolate chips. This helps prevent melting.
  7. Press into pan. Transfer the mixture to the prepared pan. Lightly grease your hands or a spatula and press it into an even layer. Don’t press too hard or the bars will be dense.
  8. Top and set. Sprinkle the remaining chocolate chips on top, pressing gently so they stick. Let the bars cool at room temperature for 30–45 minutes, or until set.
  9. Slice and serve. Use the parchment overhang to lift the slab from the pan. Cut into squares with a sharp knife. Wipe the knife between cuts for neat edges.