Ingredients
3 tablespoons unsalted butter
10 oz keto marshmallows (eg. Max mallow)
¼ cup crunchy peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
3 ½ cups keto rice cereal (eg. High key)
2 tablespoons toasted shredded coconut
Course
Snacks
Serves 16 squares
Preperation Time
10 minutes
Lina an 8x8 square cake pan with parchment paper and set aside.
In a large non-stick pan, melt the butter at medium heat. Add marshmallows and stir until melted, then add peanut butter, vanilla extract, and salt. Mix until combined.
Stir in keto rice cereal until well coated. Remove from heat and transfer to the prepared square pan. Press with spatula to spread evenly.
Sprinkle with toasted shredded coconut and gently press to adhere. Let it set for an hour or two.
Slice into squares with greased knife. Serve as a snack or store in an air-tight container for up to a month.
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