Rice Krispies Treats With Peanut Butter Chips Recipes

Steps:

• Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
• Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
• Take off heat and stir in the peanut butter.
• Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish. Smooth over with a spatula, let set for an hour or so and tada! (You might run a knife through warm water to help cut nice, clean squares).

Steps:

• Lightly butter a 13- by 9-inch baking dish.
• Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
• Press the mixture evenly into the prepared baking dish. Cool completely.
• Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
• Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.

Steps:

• Line a 13 x 9 inch baking pan with foil. Lightly spray the foil with vegetable spray.
• Mix sugar and corn syrup in 3 quart sauce pan until mixture boils.
• Remove from heat. Stir in peanut butter; mix well until melted.
• Add Rice Krispies, stirring until all are coated.
• Add 1 cup of mini chocolate chips and stir to distribute throughout. (Don't worry if they melt).
• Press into pan. Sprinkle remaining cup of chocolate chips over the top and press down slightly.
• Cool. Lift foil out of pan and cut into squares.
• I have found a pizza cutter works great for cutting them.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Stir in peanut butter until blended. Add cereal and nuts; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Microwave remaining ingredients in small microwaveable bowl 1 to 1-1/2 min. or until chocolate and chips are completely melted and mixture is well blended, stirring every 30 sec. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is firm.

Steps:

• Prepare a 9x9 pan by spraying with cooking spray.
• Over low heat, melt butter and marshmallows in a large, non-stick pan. Stir frequently until creamy.
• Add in peanut butter, and stir until smooth.
• Turn off heat and add in the cereal. Stir gently until cereal is evenly coated with mixture.
• Scrape into the 9x9 pan and smooth down until flat on top (either use wax paper and push with your hands, or use the back of a large metal spoon).
• Let cool, then cut into bars.

Steps:

• Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Rice Krispies cereal and stir until well coated.
• Add in desired amount of peanut butter chips and stir.
• Using buttered spatula or waxed paper, press mixture evenly into a 9x13 coated with cooking spray. Cut into squares when cooled.

Steps:

• Bring corn syrup and sugar to full boil in a large pot.
• Remove from heat.
• Add peanut butter, mix well.
• Add cereal. Mix well.
• Press into buttered 13x9 pan.
• Melt your chocolate chips and butterscotch chips together in a small saucepan. I use very low heat.
• Spread over the top of the bars.
• Please, DO NOT refrigerate these. If you do they'll come out hard as a ROCK.
• These are best if let set at room temp.! And yes, the chocolate WILL set up. Takes a couple hours but better that way than in the fridge.
• Also, nothing says you can't walk by and sneak a taste before they set up ;).