Chocolate Covered Peanut Butter Krispies Food

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Melt the butter in a large pan over medium-low heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted. Stir in the peanut butter and vanilla.
• Remove from heat, then immediately fold in the cereal. Make sure each piece of cereal is coated with the peanut butter/marshmallow mixture.
• Transfer mixture to 9 by 13-inch baking pan that has been lined with parchment paper and sprayed with nonstick spray. Gently press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Don't pack it in too hard.
• Put the chocolate chips in a medium-sized heatproof bowl. Microwave for 30-second intervals, stirring in between each interval. When they are almost melted, remove and stir until smooth. Pour the melted chocolate over the mixture and let cool to harden.
• Allow treats to set for about an hour at room temperature. Lift the Rice Krispie Treats out of the pan using the parchment paper. Cut into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

CHOCOLATE-PEANUT BUTTER CRISPIES

Steps:

• Place the cereal in a bowl. In a saucepan combine the brown sugar and corn syrup and bring to a boil. Boil for 1 minute then turn off the heat. Stir in the peanut butter then pour it over the cereal and stir immediately to combine and coat. Press into greased mini muffin tins (you'll probably need 3 tins) and let cool to set about 15 minutes. Pop out and store at room temperature.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE PEANUT BUTTER RICE KRISPIES TREATS

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.

CHOCOLATE COVERED PEANUT BUTTER KRISPIES

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat.
• Add peanut butter and stir well.
• Pour mixture over Krispie cereal and mix well.
• Press into 9x13-inch buttered pan.
• Melt chocolate and butterscotch chips on defrost in microwave.
• Mix well and spread over Krispie mix.
• Cool and cut into bars.

CHOCOLATE DIPPED PEANUT BUTTER RICE KRISPIES

Steps:

• Melt the butter over low heat in a large pot.
• Stir in the marshmallows and cook until fully melted and no marshmallow white remains.
• Stir in the peanut butter until combined.
• Stir in the cereal until distributed evenly through the marshmallow mixture.
• Pour out onto a lightly greased rectangular baking dish (9 by 13 inches).
• Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense.
• Set aside to cool.
• Once the treats have cooled, melt the chocolate over low heat.
• Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
• Turn chocolate side up and set in a baking dish or on a rack until set.

CHOCOLATE-COVERED CRISPIES

Steps:

• In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.