NUTTER BUTTER KRISPIE TREATS - STEPH
If Nutter Butter cookies and Rice Krispies had a baby these marshmallowy treats would be the result. They're the gooiest, chewy Rice Krispie treats. All the chopped bits of Nutter Butter cookies in every bite, just make you come back for more. Yum!
Provided by Stephanie Dodd @skeen
Categories Other Snacks
Number Of Ingredients 4
Steps:
- Line a 9 x 13" baking dish with foil and spray lightly with cooking spray.
- In a large saucepan, melt butter over low heat. Still on low heat, add the marshmallows to the melted butter and stir until marshmallows are melted.
- Remove from heat and stir in Rice Krispies and chopped Nutter Butter cookies.
- When combined, pour the mixture into the prepared pan and press evenly. Allow to cool, about 20 - 30 minutes, and then cut into squares. DELISH!!!
PEANUT BUTTER RICE KRISPIES BARS
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- Butter a 9x13-inch pan.
- In a large saucepan, mix the sugar& Karo syrup.
- Cook over medium heat until mixture starts to boil.
- Remove pan from heat and stir in peanut butter.
- Add the Rice Krispies and mix until covered.
- Put into the buttered pan and lightly press.
- In a microwave-safe bowl, cook both kinds of chips until melted.
- Pour on top of Krispies squares and spread to cover.
- Cool before cutting into squares.
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- Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
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