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Kendra's TB Bambas Krispies!

When it comes to deliciousness this recipe featuring Trail Butter takes the cake. You won't have to think twice about making and then devouring this krispy nut butter creation. 100% yum. 
Ingredients:
16 oz mini marshmallows*  
4 tbsp butter
4.5 oz  pouch Maple Sea Salt Trail Butter 
2 100g bags Bambas peanut puffs
2 tsp vanilla extract
1 tsp sea salt
Optional: 1/2 cup chocolate chips

*Vegan marshmallows, sadly, will not work. They just don't melt!  

Chocolate Coating:
6 - 8 oz dark chocolate* 
Jacobsen Flaky Sea Salt (for finishing) 

*Use either chopped baking chocolate or chocolate drops with no stabilizers or additives. Chocolate chips often have ingredients in them that prevent them from melting & tempering smoothly.

Trail Butter Krispies
Prep a 9x13" cake pan with parchment paper and cooking spray.
Melt butter in a large saucepan over medium heat. Add mini marshmallows, stirring until melted and smooth. Remove saucepan from heat and stir in Trail Butter, vanilla extract, and 1 tsp salt. Once it's pretty well mixed, dump your Bambas into marshmallow & TB mixture. Stir with a sturdy, nonstick spatula until the Bambas are evenly coated with goo. (Option to stir in chocolate chips now - they might just melt into your marshmallow goo, but that wouldn't be the worst, would it?)
Fill 9x13" cake pan with Bambas mix. Use another piece of parchment paper to pack it firmly into the cake pan. It will feel like you are crushing the precious Bambas into dust. Do not panic. Most of them will be fine, and it's going to be great.

If you're not going to add a chocolate coating, let it set up in the fridge for about an hour before slicing into squares.

Chocolate Coating
Bring a shallow pot of water to a low simmer on the stove. Add 2/3 of your chocolate to a heatproof bowl or measuring cup, and carefully lower it into the water bath. Turn off the burner and don't stir! Be patient. Let the chocolate get melty & soft around the sides of the bowl before gently stirring. Once there are no visible chunks left, add the last 1/3 of your chocolate. Gently stir until completely melted. 
You might need to turn the stove back on once or twice to make sure your water bath stays warm enough throughout this process - just don't let it boil, and don't let water get into the chocolate!
Pour hot chocolate over the surface of the Trail Butter krispies, spreading into bare spots with a spatula as needed. Sprinkle with Jacobsen flaky sea salt. If your tempered chocolate coating isn't setting at room temperature, put in the fridge for 30 minutes or so. 
Slice into squares and ENJOY!
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