Yum-Yum Bars

My aunt’s Yum-Yum Bars, basically super chewy chocolate Rice Krispies treats, have been a longtime favorite sweet in our family!

Chocolate Rice Krispies Treats

Our girls had been eagerly anticipating my upcoming birthday.  They were so excited about their plan to celebrate it, they could hardly contain themselves.  With beaming smiles, they cried out, “We’re taking you to the zoo!”

The zoo!!  THEY were taking ME to the ZOO!

Hmmmm…not exactly what I had in mind. But of course I said, “I love it – let’s go to the zoo!”

Once my mind was wrapped around going to the zoo to celebrate my birthday, it turned to my aunt June’s Yum-Yum Bars.  I can just picture these scrumptious candy bar-like treats amongst all the other homemade goodies on her Christmas platter.  And while my early memories of this recipe do involve the Christmas season, June’s Yum-Yum Bars have become an any-time-of-year treat at our house.  They are just too good to eat (and too easy to make!) only 1 month out of the year.

They have also become for me, somewhat oddly so, associated with the Minnesota Zoo.  When we visited the zoo a couple years ago, I took along a few Yum-Yum Bars for a snack.  I did the same thing last year, too.  Besides being heavenly good, they travel well.  They have lots of chocolate flavor, and mixed with the marshmallows and Rice Krispies, they travel so much better than a chocolate candy bar in hot weather.  They are chewy, almost fudge-like, and way better than a candy bar off the rack.

So, yes, I just had to make Yum-Yum Bars again for our zoo visit this past weekend. Happy Birthday to me!

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Chocolate Rice Krispie Treats

Yield: 24 bars

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These Chocolate Rice Krispie Treats have a chewy, fudge-like texture and are full of rich chocolate and sweet marshmallow flavor. They're sweet and easy handheld snacks that pack up perfectly in lunchboxes or for a day at the park!

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Ingredients

• 8 tablespoons unsalted butter
• 12 ounces Guittard semi-sweet chocolate chips or other good quality chocolate chips
• 20 ounces fresh, soft mini marshmallows
• 3 tablespoons creamy peanut butter, such as Jif or Skippy
• 6 cups Rice Krispies cereal

Instructions

1. Lightly spray a 9'' x 13'' pan with nonstick spray and set aside. Measure out the Rice Krispies and set aside.
2. In a large pot (a large nonstick pot, if you have one) over medium-low heat, melt the butter, chocolate chips, marshmallows, and peanut butter. Stir periodically, making sure the mixture isn’t scorching on the bottom of the pan, until just combined.
3. Remove pot from heat and add the Rice Krispies, quickly folding to evenly combined.
4. Spread mixture into prepared pan, gently pressing to create an even layer. I like to save the butter wrapper and use the buttery side when pressing = no sticking! Take care to not press too hard, to compact the bars, as this can make them too firm. Let cool at room temperature and then cut into squares.

Notes

For super clean, even cuts, line your pan with parchment paper first and spray it lightly with nonstick spray. Once the bars have cooled, use the parchment overhang to gently lift it out of the pan, and then cut into squares.

From my aunt June Renelt’s recipe box, originally from a St. Thomas Parish (Kent, MN) cookbook. June bought this cookbook after finding a photo of her Grandma Dauer in it.

Recommended Products

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• 
  Guittard Semisweet Chocolate Chips
• 
  Jet-Puffed Mini Marshmallows

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 48mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 2g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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