Rice Crispy with Korean Puff Rice & Peanut Butter

I was curious about the big bags of puff rice at the Korean Market and decided to see how it works with traditional rice crispy treats. It's less sweet and chewier, especially since adding peanut butter to the tallow and marshmallow.  I like the simple ingredients in the puff rice and finishing it with smoked salt for added depth of flavor.

Ingredients

  • 8 C Korean puff rice (or crispy cereal)
  • ½ C tallow (or butter)
  • 10 oz bag mini marshmallows
  • 4 T peanut butter
  • Smoked salt to finish, optional

 

Directions

  1. Use cooking spray to generously cover a 9 x 13 pan
  2. Melt tallow and peanut butter over medium low heat
  3. Add marshmallows and stir until smooth
  4. Remove from heat
  5. Add puff rice 
  6. Press firming into prepared pan
  7. Sprinkle with smoked salt
  8. Let is rest for an hour to cut into pieces.