Reese’s Cocoa Puff Krispies
These Reese’s Cocoa Puff Krispies are easy to make and absolutely delicious. The combination of chocolate, peanut butter, marshmallow and butter is so good, you’ll have a hard time not finishing off the pan. Plus, you don’t need to turn on the oven! Perfect for these hot summer months.
Tips and Tricks
Cereal – You’ll need about one 10.5-ounce box of cereal in total. There are eight, one cup servings in a box this size. For this recipe, you will need both traditional Cocoa Puff’s cereal and Reese’s Puff cereal.
Butter – You will need 6 tablespoons of salted butter for this recipe. I suggest using a high-quality butter.
Marshmallows – For this recipe, you’ll need one bag of jumbo marshmallows. For tighter treats use 10-ounces of marshmallow. For gooey treats use the entire bag. Pictured here is the entire bag. Make sure your marshmallows are extra fresh! It really makes a difference. You’ll add the cereal once they are a little more than halfway melted.
Garnishes – Option to add extra mini marshmallows and dark chocolate chips on top of the Cocoa Puff Krispie’s as an extra garnish.
Pan – For this recipe, you will need an 8×8 inch pan. Option to grease the pan with butter or use parchment paper to prevent sticking.
More Tips / Tricks
Use a wooden spoon or rubber spatula to mix everything together in the pan.
For tighter treats use 10-ounces of marshmallow. For gooey treats use 12-ounces or the entire bag.
Once in the prepared dish, use a small piece of parchment paper to press the cereal mixture into the pan. This will prevent it from sticking to your spoon.
Do not press to hard, otherwise you’ll get dense treats.
Let it rest for 30 minutes before slicing.
How to Make Reese’s Cocoa Puff Krispies
Line an 8×8 pan with parchment paper. Option to grease it with butter instead. Set aside.
In a large pot over medium high heat, add the salted butter.
Once almost fully melted add the marshmallows.
Stir the marshmallows with the melted butter using a wooden or rubber spoon.
Once the marshmallows are melted a little more than halfway, add the cereal.
Turn off the heat and toss the cereal in the marshmallows.
Add the cereal mixture to the prepared baking dish.
Using another small piece of parchment, gently press the mixture into the pan. DO not press too hard.
Option to top with dark chocolate chip pieces and mini marshmallows.
Let it cool in the pan for 30 minutes at room temperature before slicing.
Storage
Store at room temperature in an airtight container for two to three days.
Reese’s Cocoa Puff Krispies
Equipment
- 1 8×8 metal baking dish
- 1 large pot
- 1 wooden or rubber spatula
- 2 sheets parchment paper
Ingredients
- 5 cups Cocoa Puffs cereal
- 3 cups Reese’s Puff cereal
- 10-12 ounces jumbo marshmallows , for tight treats use 10-ounces; for gooey treats use 12-ounces or entire bag
- 6 tablespoons salted butter
- 2 tablespoons dark chocolate chips, recommended
- 2 tablespoons mini marshmallows, recommended
Instructions
- Line an 8×8 pan with parchment paper. Option to grease it with butter instead. Set aside.
- In a large pot over medium high heat, add the salted butter.
- Once almost fully melted add the marshmallows.
- Stir the marshmallows with the melted butter using a wooden or rubber spoon.
- Once the marshmallows are melted a little more than halfway, add the cereal.
- Turn off the heat and toss the cereal in the marshmallows.
- Add the cereal mixture to the prepared baking dish.
- Using another small piece of parchment, gently press the mixture into the pan. DO not press too hard.
- Option to top with dark chocolate chip pieces and mini marshmallows.
- Let it cool in the pan for 30 minutes at room temperature before slicing.