Chocolate Peanut Butter Rice Krispies

Jan 15th

My daughter calls these “crunchy” and while they were in the house she’d ask me about every five minutes, “Mom can I please have another crunchy?”. I made a 9×13 of these for NYE and over the course of the afternoon we ate half. Half. Half of the 9×13.¬†

I had to make a second batch, but I never mind doing this because I hate having a half-bag of Rice Krispies sitting around, going stale (you know how I hate to waste food). I feel like I share a rice krispy version every month or so, but I just think they’re fabulous. They take zero time to make, are super easy to jazz up, and are a crowd pleaser for littles and bigs alike! I much prefer the chewy variety over crunchy, and that’s what you’ll get here. Chewy salty sweet with a nice kick of bittersweet chocolate on top.

Chocolate Peanut Butter Rice Krispies

Makes a 9×13

10 oz. mini marshmallows

1/4 c. unsalted butter

1/2 c. peanut butter

1/3 c. brown sugar

1/4 tsp. kosher salt

1 tbsp. light corn syrup (omit if you don’t have – just adds to the chewiness)

1 tsp. vanilla

6 c. puffed rice cereal

1/2 c. bittersweet or semisweet chocolate chips

1. Spray a 9×13 pan with nonstick spray and set aside.

2. In a large pot, combine marshmallows, butter, peanut butter, brown sugar, salt and corn syrup. Stir together over medium heat until smoothly combined. Remove heat from pan and stir in vanilla.

3. Add cereal and stir to evenly coat. Transfer to prepared pan and using moistened hands, press evenly into pan.

4. In a small glass bowl, microwave chocolate for 30 seconds. Stir and then microwave again in 15 second increments until smoothly melted, stirring each time. Transfer mixture to a plastic ziplock bag. Snip the corner of the bag and drizzle the chocolate in a zigzag pattern across surface.

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5. Let cool completely until chocolate is set. Cut into bars and serve.

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