- 1 package (10 to 12 ounces) white baking chips
- 1/4 cup creamy peanut butter
- 1 cup miniature marshmallows
- 1 cup Rice Krispies
- 1 cup salted peanuts
- In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto wax paper-lined baking sheets. Cool completely. Store in an airtight container. Yield: about 2 dozen.
Originally published as Nutty Rice Krispie Cookies in Cookies & Candies Bookazine 2016
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