RICE KRISPIES TREATS WITH PEANUT BUTTER CHIPS
I adopted this recipe from Recipezaar and I can't wait to give it a try. This is what the original posted said about this recipe, "Yummy Rice Krispies for the peanut butter lover!"
Provided by Kim D.
Categories Dessert
Time 13m
Yield 15-20 squares
Number Of Ingredients 4
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.
Nutrition Facts : Calories 320.8, Fat 11.5, SaturatedFat 4.4, Sodium 233, Carbohydrate 48.6, Fiber 1.6, Sugar 30.6, Protein 6.8
PEANUT BUTTER CRISPY RICE TREATS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 bars
Number Of Ingredients 7
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.
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.
PEANUT BUTTER RICE KRISPIES TREATS
My mother was making these treats 40 years ago for her kids. My college age nephew asked me to make a batch for him yesterday and they are so easy and fast to make. Much less time consuming than a batch of cookies. And yummy too.
Provided by janabear
Categories Bar Cookie
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 330.7, Fat 11, SaturatedFat 2.3, Sodium 200, Carbohydrate 55.9, Fiber 1.4, Sugar 28.7, Protein 6.4
PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
PEANUT BUTTER RICE CRISPY TREATS
This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.
Provided by Lori Lissa
Categories Bar Cookie
Time 30m
Yield 24 ea, 24 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
- Place the rice crispies in a large bowl.
- Stir the mixture on to the top of the cereal, til all is covered.
- Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
- Place in fridge to cool.
- Cut in squares.
PEANUT BUTTER RICE KRISPIES TREATS®
Combine two great tastes with Peanut Butter RICE KRISPIES TREATS®. Our recipe for Peanut Butter RICE KRISPIES TREATS® is topped off with chocolate pieces.
Provided by My Food and Family
Categories Confections
Time 30m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Microwave first 3 ingredients in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
- Press onto bottom of 13x9-inch pan sprayed with cooking spray. Drizzle with melted chocolate.
- Decorate with chocolate pieces, pressing gently into cereal mixture to secure. Cool completely. Cut into desired shapes with cookie cutters.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 15 g, Protein 2 g
PEANUT BUTTER AND BUTTERSCOTCH RICE KRISPIES SQUARES
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Florence Miller who is my Nana's sister and always called 'Aunt Puss' by myself. I look the most like her than of any of the other Muir family members I have met.
Provided by Sarah_Jayne
Categories Dessert
Time 35m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Cook syrup and sugar on low heat until it comes to a boil.
- Remove and add peanut butter and cereal.
- Press into a buttered 13 x 9-inch pan and let harden.
- Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
- Stir to blend.
- Spread over the rice mixture and chill for 5 minutes before cutting to desired size.
Nutrition Facts : Calories 5627.2, Fat 232.5, SaturatedFat 97.9, Sodium 3161.4, Carbohydrate 876, Fiber 26.4, Sugar 535.7, Protein 86.2
BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
- Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
- Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
- Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
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