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.
PEANUT BUTTER RICE KRISPIES BARS
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
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.
KELLOGG'S* RICE KRISPIES* PEANUT BUTTER AND JAM BUDDY SQUARES
Raspberry or grape jam spread between crunchy, crispy peanut butter layers makes a true kid-pleasing treat.
Provided by Allrecipes Member
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- In a large saucepan over low heat, melt butter. Add marshmallows and peanut butter; stir until melted and well blended. Remove from heat.
- Stir in vanilla. Add cereal, stirring until coated.
- Using lightly-buttered spatula, press mixture firmly and evenly into buttered 3.5 L (13 x 9-inch) pan. Cool about 10 minutes. Cut cooled mixture in half crosswise. Spread jam evenly over one half; top with second half to make one very large sandwich, pressing halves gently together. Chill. Cut into small bars or squares.
Nutrition Facts : Calories 108.9 calories, Carbohydrate 18.7 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 93 mg, Sugar 11 g
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