Caramel Peanut Butter Rice Krispies Food

CARAMEL PEANUT BUTTER RICE KRISPIES

Steps:

• In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
• Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
• Add the caramel bits in while the Rice Krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
• Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray. Do not compact the bars when pressing down the mixture, they more you compress they harder they are to cut into bars, as most rice krispie treats are.
• Let cool.

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.

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CREAMY PEANUT BUTTER RICE KRISPIES SQUARES

Steps:

• Combine sweetened condensed milk, peanut butter, corn syrup, and brown sugar in a saucepan over medium heat.
• Stir and cook until sugar has melted and mixture almost comes to a boil.
• Be careful not to let it burn.
• Remove from heat.
• Stir in the Rice Krispies.
• Pack mixture into a greased 9x9-inch pan.
• Let it cool.
• Icing: Combine chocolate chip and peanut butter in a saucepan over low heat.
• Heat and stir until chocolate chips are melted.
• Remove from heat and spread over bars.
• Cool completely.
• Cut and remove from pan.

PEANUT BUTTER RICE KRISPIES BARS

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.