CHOCOLATE PEANUT BUTTER RICE KRISPIES® TREATS

CHOCOLATE PEANUT BUTTER RICE KRISPIES® TREATS

I’m breaking the rules today. I am taking a recipe that my family has made for years and years and I’m putting my own spin on it. Cue eye rolls from my family members.

The fact is, I have a lot of trouble following a recipe as written. Since I cook, bake and create recipes frequently am I always thinking about how a recipe can be improved. Some classics shouldn’t be messed with. I can appreciate that, but sometimes a few switch-ups can take a recipe from good to great.

INGREDIENTS

BARS

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup creamy peanut butter NOT natural, room temperature
generous pinch sea salt
5 cups Rice Krispies®

TOPPING

2 cups semisweet or bittersweet chocolate chips
1 cup butterscotch chips
2 tablespoons creamy peanut butter NOT natural, room temperature
1 cup chopped peanut butter cups or 1 cup chopped salted peanuts

INSTRUCTIONS

BARS:

Line an 8.5x11 or 13x9-inch baking pan with parchment paper or foil (if using foil, lightly grease it). Set aside.
Place the corn syrup and sugars in a large saucepan over medium-low heat and stir to combine. Bring to a boil, stirring constantly. Once boiling, remove from the heat and immediately stir in peanut butter and a pinch of salt. Mix until well combined. Quickly stir in Rice Krispies. Spread into the prepared baking pan. I lightly grease my palm and press the mixture into a flat layer.

TOPPING:

In a small saucepan over low heat, combine chocolate chips, butterscotch chips and peanut butter. Cook, stirring frequently until completely melted and smooth. Pour over the top of the bars. If topping with peanuts you can sprinkle them on right away. If you're topping the bars with peanut butter cups, allow the chocolate to cool slightly (but not all the way) before adding the peanut butter cups.

RECIPE NOTES

The bars pictured were made in an 8.5x11 pan. If you use a 9x13 the bars will be slightly thinner.

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