NILLA, PB and Mallow Squares

Name: NILLA, PB and Mallow Squares
Prep time: 15 min
Total time: 180 min
Yield: 25
Ingredients: 1 pkg. NILLA Wafers, divided; 6 Tbsp. butter, divided; 3 cups miniature marshmallows; 1 pkg. peanut butter chips; ⅓ cup honey; 1½ cups dry-roasted peanuts; 1½ cups crisp rice cereal; 1 oz. white baking chocolate

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

1 pkg. (11 oz.) NILLA Wafers, divided
6 Tbsp. butter, divided
3 cups miniature marshmallows
1 pkg. (10 oz.) peanut butter chips
⅓ cup honey
1½ cups dry-roasted peanuts
1½ cups crisp rice cereal
1 oz. white baking chocolate

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Line 9-inch square pan with foil, with ends of foil extending over sides. Reserve 20 wafers; finely crush remaining wafers. Melt 5 Tbsp. butter; mix with wafer crumbs. Press onto bottom of prepared pan. Bake 10 min.

Stand remaining wafers, top sides out, around sides of pan. Sprinkle marshmallows over crust. Bake 3 to 5 min. or until marshmallows are puffed.

Meanwhile, microwave peanut butter chips, honey and remaining butter in microwaveable bowl on HIGH 1 min. 15 sec. or until chips are completely melted and mixture is well blended, stirring after 1 min. Add nuts and cereal; mix well.

Press peanut butter mixture over marshmallows to completely cover marshmallows. Refrigerate 2 hours.

Melt chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to remove dessert from pan before cutting into squares.