Place 12 ounces Sugar Free Peanut Butter Chips and 2.5 tablespoons Avocado Oil in a 2-quart microwave safe bowl and cover. Alternatively, you can melt this in a saucepan on an induction burner or in a double boiler.
Microwave at 50% power until slightly melted. Start with 30 seconds and then continue in 10 second increments, stirring VERY thoroughly after each time. Warning: The chips will still look whole until you stir them. If you over microwave them, they’ll burn and you’ll have to start over.
Stir well and add 3 cups Catalina Crunch Honey Graham Cereal and 3 cups Keto Mini Marshmallows.
3 cups Catalina Crunch Honey Graham Cereal, 3 cups Keto Mini Marshmallows
Either spray an 8-inch square dish with nonstick cooking spray or rub with butter or line with parchment paper and then spray with nonstick cooking spray.
Pour the mixture into the 8-inch square dish and chill it in the refrigerator until solid.
Cut into squares.
Equipment
Microwave Safe Mixing Bowl
Plastic Wrap
Measuring Cups
Measuring Spoons
Kitchen Scale (optional, but easiest for measuring 12 ounces of peanut butter chips)
You reduce the chill time needed and the hassle of cutting up the squares. Instead once the mix has hardened, you can just dump it in a bowl or dish to serve.
Alternative Melting Methods
Small saucepan on an induction burner
Double boiler
While you could technically do this in a saucepan on the stovetop, I do not recommend it. It’s really easy to burn the chips that way. While you could try to “recover” burnt chips like you can try to do so with chocolate chips, it often does not go well.