Pb J Rice Krispies Treats Food

PB & J RICE KRISPIES® TREATS™

Steps:

• Microwave peanut butter in large microwaveable bowl on HIGH 1 min. 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. Add cereal; mix well.
• Press half the cereal mixture onto bottom of 8-inch square pan; spread with jam. Cover with remaining cereal mixture, pressing firmly into pan to secure.
• Cool completely before cutting into squares.

PEANUT BUTTER CRISPY RICE TREATS

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.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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!