Crunchy Peanut Cookies With Rice Krispies Coating Recipes

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

Steps:

• Heat the oven to 190C (375F, Gas Mark 5) and lightly oil two baking trays.
• In a mixing bowl, beat the butter and sugar until creamy.
• Add the egg a little at a time, beating after each addition to stop the mixture from getting lumpy.
• Add the peanut butter and beat until well-mixed.
• Sift the flour and baking powder over the mixture. Stir everything together.
• Pour the puffed rice cereal into a bowl. Scoop up a heaped teaspoon of the mixture and shape it into a ball with your hands. Put it on top of the cereal.
• Roll the ball in the cereal to completely cover it in rice cereal; press gently and slightly flatten the balls. Continue to make balls with all the rest of the dough, placing them on the baking tray as you go.
• Bake the cookies for 18-20 minutes. Leave them to cool for five minutes. Then use a spatula to move them to a wire rack to cool completely.

Steps:

• Spray a large cookie sheet or line with waxed paper.
• Place the cereal and chopped peanuts in a large bowl; set aside.
• In a medium heavy saucepan combine the brown, white sugar and the corn syrup; bring to a full boil over medium-high heat stirring occasionally.
• Boil for about 2 minutes at a full boil.
• Remove from heat mix in the vanilla then the peanut butter until well combined.
• Pour over the cereal and mix well using a wooden spoon (the mixture will firm slightly while mixing so mix fast!).
• Drop onto baking sheet using 2 tablespoons (using one spoon to push the mixture off of the other spoon onto the pan as the mixture is hot, make into whatever size you desire).
• Cool until firm.
• Delicious!

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.