CHOCOLATE PEANUT BUTTER TREATS
We love these peanut butter Rice Krispie Treats chock-full of creamy peanut butter and sweet chocolate. No one can eat just one! - Sue McLaughlin, Onawa, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.
Nutrition Facts : Calories 316 calories, Fat 17g fat (9g saturated fat), Cholesterol 9mg cholesterol, Sodium 186mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS
This Peanut Butter Rice Krispie Bar Recipe is marshmallow-free made with brown crisp rice cereal, peanut butter, and honey. Finished with a chocolate topping, because chocolate and peanut butter are perfection together!
Provided by Kristen Chidsey
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Cover an 8x8 pan with parchment paper. Set aside.
- Grease a 1/2 cup measuring cup with oil or nonstick spray and measure out the honey into a large saucepan.
- Bring the honey to boil over medium-high heat and then IMMEDIATELY turn off the heat.
- Add the peanut butter, vanilla, and salt into the honey and stir until smooth. Add in the cereal and stir to evenly coat the crisped rice with the mixture.
- Pour the cereal mixture into the prepared pan and firmly flatten out the mixture. Place the treats into the fridge to harden for 10-15 minutes.
- Melt the chocolate chips in the microwave for 30 second intervals, stirring after each interval, until chocolate is melted.
- Reomove the chilled peanut butter bars from the refrigerator. Pour the chocolate over cereal mixture and spread out with the back of a spoon or a spatula.
- Return the treats to the refrigerator and for 15-20 minutes to fully firm up before slicing.
- Remove from fridge and cut into squares.
Nutrition Facts : Calories 275 kcal, Carbohydrate 30 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Sodium 135 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS
Homemade, Chocolate Peanut Butter Rice Krispie Treats recipe - Extra gooey and buttery Rice Krispies Treats made with marshmallows, peanut butter, and a layer of melted chocolate on top! A quick and easy no-bake recipe that's always a hit!
Provided by Kelly
Categories Dessert
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 bar, Calories 275 calories, Sugar 24.3 g, Sodium 104.4 mg, Fat 15.6 g, SaturatedFat 8.2 g, TransFat 0.3 g, Carbohydrate 33.7 g, Fiber 2.8 g, Protein 4.3 g, Cholesterol 6.2 mg
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.
FROSTED PEANUT BUTTER RICE KRISPIES TREATS®
Wow the crowd with Frosted Peanut Butter RICE KRISPIES TREATS®. Frosted Peanut Butter RICE KRISPIES TREATS® are a fantastic upgrade to a timeless treat.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
- Stir in peanut butter until blended. Add cereal and nuts; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Microwave remaining ingredients in small microwaveable bowl 1 to 1-1/2 min. or until chocolate and chips are completely melted and mixture is well blended, stirring every 30 sec. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is firm.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 12 g, Protein 3 g
CHOCOLATE & PEANUT BUTTER CRISPY BARS
To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. -Dawn Pasco, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 390 calories, Fat 27g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 3g fiber), Protein 9g protein.
CHOCOLATE-PEANUT BUTTER WHOOPIE PIES
This recipe is a great excuse to give that convection setting a try if your oven has one. On convection, an internal fan continually circulates the hot air. Since the air all around the food is a consistent temperature, multiple trays of food will cook evenly. Rotating the sheets becomes unnecessary and all the food bakes up faster and more uniformly. A conventional oven will still work well for this recipe - just bake one sheet at a time.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield 12 pies
Number Of Ingredients 12
Steps:
- For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
- Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
- For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
- Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.
CHOCOLATE-PEANUT BUTTER CRISPIES
I love this recipe because there's very little cooking and kids can help make them. There are some major decisions to make before starting though-regular rice cereal or chocolate rice cereal, plus the really big decision - creamy or crunchy peanut butter. Marriages have nearly broken up over this one so choose wisely and consult the whole family before proceeding. You can substitute other cereals too, if you have a cupboard full of miscellaneous. ends of cereal boxes like I tend to have.
Provided by Food Network
Categories dessert
Time 32m
Yield 48 pieces
Number Of Ingredients 4
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 PEANUT BUTTER RICE KRISPIES TREATS
Spruce up your Rice Krispies treats with this easy, no-bake dessert. Adding chocolate and peanut butter to the classic treat sends this dessert to the moon!
Provided by Megan Porta
Categories Dessert
Number Of Ingredients 5
Steps:
- Coat a 9×13 pan with cooking spray and set aside. Pour the Rice Krispies into a large mixing bowl and set aside. In a medium saucepan, combine sugar and corn syrup. Stirring constantly, bring to a boil over medium-high heat. Remove pan from heat and add peanut butter. Stir until mixture is smooth and creamy.
- Pour mixture into the bowl with the Rice Krispies and stir until cereal is well-coated. Pour into the prepared pan and press down evenly using a rubber spatula.
- Pour the chocolate chips into a small bowl and microwave in 30-second intervals, stirring after each, until smooth and creamy. Pour over Rice Krispies and spread evenly using a spatula. Cover and refrigerate for a minimum of 1 hour. Cut into squares and serve!
Nutrition Facts : Calories 467 kcal, Carbohydrate 74 g, Protein 8 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 2 g, Sugar 60 g, ServingSize 1 serving
CHOCOLATE RICE KRISPIE TREATS
Chocolate Rice Krispie Treats are super chocolatey and over-the-top marshmallowy with a perfectly gooey, bakery-style bite!
Provided by Kelly Anthony
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Have ready a greased 9x13" casserole dish.
- Add the butter to a large pot over medium heat and melt. As soon as the butter has melted, add 8 cups miniature marshmallows and stir until melted and combined. Turn off the heat and stir in the vanilla and salt.
- Add the Cocoa Krispies to the pot and stir to combine, then stir in the remaining 2 1/2 cups of marshmallows, the chocolate chips, and stir to evenly distribute.
- Transfer the contents of the pot to the prepared casserole dish, and with greased hands, gently press down to smooth over the top. Do not press hard or the marshmallow treats will be tough.
- Allow to set, about 30-45 minutes. Cut into 12-16 squares, serve, and enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 54 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 290 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
PEANUT BUTTER RICE KRISPIE TREATS
Peanut Butter Rice Krispie Treats are so easy to make, and the perfect recipe for your chocolate peanut butter cravings. Like a crispy, crunchy, chewy peanut butter cup!
Provided by Fiona Dowling
Categories Dessert
Time 2h10m
Number Of Ingredients 6
Steps:
- Lightly grease a 9x13 inch pan with butter or non-stick cooking spray.
- In a large saucepan melt the butter, mini marshmallows and peanut butter together over low heat while stirring gently.
- Once melted, remove from the heat and stir in the Rice Krispies.
- Press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands).
- Add the chocolate chips (or chopped chocolate) to a medium-sized heatproof bowl. Microwave for 45-second intervals on medium power (not high or standard), stirring in between each burst.
- Once almost melted, stir until smooth and stir in the vegetable oil.
- Pour the chocolate over the top of the bars and let harden at room temperature (about 2 hours).
- Cut into squares and store in an airtight container at room temperature.
Nutrition Facts : Calories 168 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
PEANUT BUTTER KRISPIES
This recipe was handed down from my great-grandmother. I'm not sure when traditional marshmallow krispie treats came on the scene, but this recipe could have preceded it! These are what I grew up on. I do not like marshmallows, so I find this recipe to be perfect. You can also top with melted chocolate if you like. Original recipe calls for 1 cup sugar, but I found it to be too sweet, so I cut it in half. You may wish to add more.
Provided by mom2alexjake
Categories Bar Cookie
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Bring corn and sugar to a boil, and remove from heat.
- Stir in peanut butter until smooth.
- Add rice krispies and stir to incorporate.
- Dump into a 9x13 pan and press down.
- Cut into squares, and enjoy!
Nutrition Facts : Calories 142.7, Fat 5.5, SaturatedFat 1.1, Sodium 88.9, Carbohydrate 22.1, Fiber 0.7, Sugar 9.2, Protein 3.2
CHOCOLATE-PEANUT BUTTER CRISPY MALLOW TREATS
If you can melt, sprinkle and dip things, you can make these fancy-looking Chocolate-Peanut Butter Crispy MALLOW Treats-in a mere 15 minutes!
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 18 servings, 3 treats each
Number Of Ingredients 7
Steps:
- Microwave butter in large microwaveable bowl on HIGH 30 to 45 sec. or until butter is melted. Add marshmallows; toss to coat. Microwave 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. Cool completely. Cut into 54 bars. Meanwhile, combine MALLOW Bits and nuts.
- Microwave white chocolate in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted.
- Partially dip bars in chocolate mixture; gently shake off excess chocolate. Dip in MALLOW Bits mixture; place on parchment- or waxed paper-covered baking sheet.
- Refrigerate 2 hours or until chocolate is firm.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS
Easy, 5-ingredient, no-bake dessert idea: Chocolate Peanut Butter Rice Krispie Treats
Provided by Meaghan Mountford
Categories Dessert
Time 2h20m
Number Of Ingredients 5
Steps:
- Grease an 8 or 9-inch square baking pan and a large bowl with cooking spray, butter, or Crisco. Add the cereal to the large bowl. Set aside.
- In a saucepan over medium-low heat, melt the butter.
- Add the chocolate chips, peanut butter, and marshmallows. Heat, stirring frequently, until the mixture is smooth and fully melted.
- Scrape the mixture over the cereal and fold to combine. Stir very well.
- Transfer the mixture to the prepared baking pan. Use a spatula to press the treats evenly into the pan. Chill for 2 hours.
- Cut into squares.
Nutrition Facts : Calories 266 kcal, ServingSize 1 serving
PEANUT BUTTER CRISPY TREATS
Peanut Butter Crispy Treats
Provided by Leslie Wagner
Categories All Recipes
Yield 12 Bars
Number Of Ingredients 0
Steps:
- Melt butter over low heat in a large saucepan. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until thoroughly combined. Stir in crispy rice cereal until coated.
- Using waxed paper, evenly press mixture into a 13x9x2-inch pan coated with cooking spray. Cool and cut into 2-inch squares. Serve same day or store in an airtight container.
Nutrition Facts : Calories 200, Fat 20 grams
CRISPY PEANUT BUTTER COOKIES
How to make perfectly crispy peanut butter cookies, with a method that I have perfected that results in AMAZINGLY crispy cookies every time!
Provided by Karlynn Johnston
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream together the butter and the sugars until creamy and smooth.
- Add in the peanut butter, eggs and vanilla extract, then beat until smooth.
- In another bowl, whisk together the flour, baking soda and baking powder until combined.
- Add the dry mixture into the butter mixture and mix in well.
- Chill in the fridge for an hour.
- Preheat your oven to 375 °F.
- Shape the dough into small golf ball sized rounds.
- Place 2 inches apart on ungreased baking sheets.
- Now, you can flatten each ball by crisscrossing with the tines of a fork as is custom. You can ALSO do what I did and use a meat mallet to press them down. My meat mallet is circular so it's perfect for cookies. You can use a square one to press down the cookies as well.
- Bake at 375° for 11-13 minutes or until bottoms are lightly browned and cookies are well baked. Don't let them brown too much, but do bake them as much as possible.
- Remove and cool on the baking sheets completely.
- Enjoy!
Nutrition Facts : Calories 167 kcal, Carbohydrate 19 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 118 mg, Sugar 12 g, ServingSize 1 serving
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
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- Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.
- Remove the mixture from the heat and stir in the peanut butter then stir in the Cheerios until they are well coated. Transfer the mixture to the prepared pan, pressing it firmly into an even layer. Allow the treats to cool to room temperature.
- Once the treats are completely cooled, melt the chocolate chips in the microwave or in a double-boiler. Transfer the melted chocolate to a sealable plastic bag then pipe it across the top of the treats. (Alternately, use a fork to splatter the chocolate across the top.) Allow the chocolate to cool then use a sharp knife to cut the treats into 12 squares. Serve immediately or store in an airtight container at room temperature.
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- In a microwave safe bowl melt chocolate chips and peanut butter together. Stir every 30 seconds until smooth. Should take about 3 rounds of 30 seconds.
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- To make the topping: melt the chocolate and peanut butter together in a small microwave-safe dish or on the stovetop over medium-low heat. Stirring until just combined.
- Pour the topping over the peanut butter rice crispy treat base, using a spatula to spread it evenly and smoothly.
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