Easy Chocolate Peanut Butter Crispy Treat Bars Food

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 CRISP BARS

Steps:

• In a saucepan, combine the cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly; cook and stir 5 minutes longer., Place a single layer of crackers in a greased 13-in. x 9-in. dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers., In a small saucepan, combine the butterscotch chips, chocolate chips and peanut butter. Cook and stir until smooth. Pour over crackers. Let stand until set.

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

EASY CHOCOLATE PEANUT BUTTER CRISPY TREAT BARS

Steps:

• Use a heavy-bottomed large pan. Melt the butter over low heat. Add the marshmallows and continue over low heat to melt the marshmallows. Stir frequently to help them melt. When the marshmallows are completely melted, remove pan from heat. Stir in peanut butter and vanilla extract. Add the cereal a few cups at a time. Add until the desired chewiness is achieved. I add about 10 cups because I like mine chewy, not crispy.
• Pour cereal mixture immediately out onto a buttered jellyroll sheet. Pat down with buttered hands so the top is level and the cereal has been squished into the corners.
• In a microwave-safe bowl, pour in the butterscotch chips, followed by the chocolate chips. Microwave on HIGH for 1 minute. Let sit for 1-2 minutes, then stir. If not completely melted, stick in microwave for another 30 seconds, let sit another 1-2 minutes, and stir again. The butterscotch chips do not melt down as easy as the chocolate chips, that is why I put them on the bottom and let sit before stirring. When chips are melted, stir in the peanut butter. Pour over bars and spread frosting out to cover. Sprinkle with toasted coconut if desired... Cool to room temp and serve.
• GREAT SERVED WITH A GLASS OF MILK! =)