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Wednesday, February 25, 2015

Recipe: Peanut Butter Cocoa Pebbles Squares

Recipe: Peanut Butter Cocoa Pebbles Squares

Craving-driven cooking in action...

Desserts don't need to be French or formal to be delicious. Skip that coulis! Let's face it, sometimes you just want a simple plate of sugary comfort. And what's more comforting than Rice Crispy Treats?

Well, what about this variation on a theme: Cocoa Pebbles, Peanut Butter and Peanut Butter M&M's?

This isn't an earth-shattering recipe epiphany. It's a framework, which means you can easily take these recipe weights for cereal and candy fillings and customize them to suit your personal sugar-lust. 

... but if you're not feeling terribly creative, go with this version. You won't be disappointed. 

Peanut Butter Cocoa Pebbles Squares

Peanut Butter Cocoa Pebbles Squares:

Yield: Approximately 20 x 2" Squares

  • Cocoa Pebbles*: 300g
  • Peanut Butter M&Ms*: 200g
  • Butter, cubed: 113g / 1 stick
  • Marshmallows: 500g
  • Peanut Butter: 150g
  • Vanilla Extract: 1 tsp
  • Tempered Chocolate: 500g

* Use whatever cereal or candy that gets you the most excited. 


1. Prepare a quarter sheet tray (9" x 13"): Line the tray with parchment paper and spray the parchment paper with a thin coating of non-stick spray.

2. In a large mixing bowl, combine the Cocoa Pebbles and Peanut Butter M&Ms.

3. Melt the Butter in a large saucepan over medium heat. In several additions, add the Marshmallows while stirring with a wooden spoon or heat-resistant spatula. Continue stirring until the Butter and Marshmallows form a smooth, homogeneous mixture.

4. Add the Peanut Butter and Vanilla Extract to the Marshmallow mixture, stirring until smooth.

5. Immediately pour the warm Marshmallow mixture over the Cocoa Pebbles, folding the ingredients with a plastic spatula until well combined.

Chef's Note: Spraying the spatula with non-stick spray will help keep the spatula clean.

6. Pour the mixture onto the prepared sheet tray, pressing it with your hands to evenly fill the tray.

Chef's Note: The mixture may be hot at first, but it cools quickly. It is easier to press the mixture into the sheet tray while it is still warm.

7. While the tray cools, temper the Chocolate. For more information on tempering chocolate, check out this previous post. Once the mixture has cooled, transfer it from the sheet tray to a cutting board, inverting it onto the cutting board so that the bottom side is now facing upward. Pour a thin but even coating of chocolate over the Squares. Smooth the surface of any excess Chocolate if necessary.

Chef's Note: It is not essential for the Chocolate to be tempered. However, if it is not tempered, it will not have the same shine or snap, and it will take longer to set. Melted Chocolate that is not tempered may also remain sticky to the touch.

8. Once the Chocolate has begun to set, trim the edges and cut into 2" x 2" squares.

Peanut Butter Cocoa Pebbles Squares

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