White Chocolate Crisp Rice Treats with Candied Peanuts

White Chocolate Crisp Rice Treats with Candied Peanuts

Ingredients:
Butter
Semi-sweet chocolate chips
Vegetable oil
Marshmallows
Long-grain white rice

Directions:
1. Spray or lightly-oil a 13 x 9 inch rectangular pan.
2. In a large saucepan, melt the butter over low heat.
3. Add white chocolate and stir until melted.
4. Add the marshmallows and stir constantly over the heat until completely melted.
5. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth. ).
6. Remove from the heat and add the candied peanuts and crisp rice cereal until well combined.
7. A rubber spatula or flexible pastry scraper works best.
8. Scrape into the prepared pan and smooth the top, let cool.
9. Serving and Storage: Cut into neat bars or squares with a sharp knife.
10. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.