Chocolate Peanut Butter Crispy Treats Food

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-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.

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

CHOCOLATE PEANUT TREATS

Steps:

• In a bowl, combine cracker crumbs and butter. Stir in sugar and peanut butter. Press into a greased 8-in. square pan. , In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the 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 CRISPY BARS

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.

CHOCOLATE PEANUT BUTTER TREATS

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.

CHOCOLATE, BUTTERSCOTCH, PB RICE KRISPIES TREATS

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

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.

PEANUT BUTTER CHOCOLATE RICE CRISPY TREATS

Steps:

• heat butter in a saucepan till melted.
• add marshmallows and chocolate and heat until almost melted, add peanut butter combine, and remove from heat.
• stir in rice cereal until coated and pour into a non stick deep pan.
• allow to cool.

PEANUT BUTTER-CHOCOLATE CRISPY TREATS

Steps:

• Microwave peanut butter and chocolate in medium microwaveable bowl on HIGH 1 min.; stir.
• Add cereal; mix well. Press onto bottom of 8-inch square pan sprayed with cooking spray.
• Refrigerate 30 min. or until firm before cutting into squares.

CHOCOLATE-PEANUT BUTTER CRISPY TREATS

Steps:

• Melt 2 oz. chocolate as directed on package. Mix with peanut butter and butter in large bowl until blended. Gradually add sugar, mixing well after each addition. Add cereal; mix well.
• Shape into 32 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 30 min.
• Melt remaining chocolate as directed on package. Dip balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate 10 min. or until chocolate is firm.

PEANUT BUTTER CHOCOLATE CHUNK RICE KRISPIE TREATS

Steps:

• In large saucepan melt butter over medium low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Stir in the Peanut Butter until melted.
• Add rice krispies cereal. Stir until well coated. Add the chocolate chunks, stir until dispersed evenly.
• Using buttered hands, spatula, wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray or butter. Cool.
• Cut into 2-inch squares.