INGREDIENTS
60 g
gluten-free salted pretzels or gluten-free Rice Chex, crushed in a food processor(about ¾ cup total- crushed)
1 tsp
salt (reduce to ½ teaspoon if using salted pretzels)
300 g
(about 1 cup) Bravetart (see post for link and recommended changes) Peanut Butter Nutella
85 g
or 3 oz. (about ⅓ cup) Skippy crunchy or smooth peanut butter (or mix it up)
150 g
(about 1.25 cups) powdered sugar
4 tbsp
unsalted butter, melted
1 tbsp
Kahlua
1 tbsp
Creme de Cacao
1
bag mini marshmallows (you'll probably use about 2-3 cups, loosely packed)
150 g
good quality milk chocolate, chopped (about 1 cup)
57 g
heavy cream, scalded (about ¼ cup)
1 tsp
unsalted butter, melted
1 cup
roasted, salted peanuts, chopped coarsely (by hand)