COOKIES AND CREAM RICE KRISPIES RECIPES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto parchment-lined baking sheets, spacing about 2" apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly. DO AHEAD: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.