Peanut Butter Chocolate Rice Krispie 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.

PEANUT BUTTER CHOCOLATE RICE KRISPIE BARS

Steps:

• Line an 8×8 baking dish with parchment paper
• In a large mixing bowl combine 1 cup peanut butter, 1/4 cup honey, and 1/4 tsp salt
• Once thoroughly combined add the rice crispies to the bowl and mix again
• Mix until the cereal and pb are an even mixture
• Press firmly into the pan
• Heat chocolate chips and 1 tbsp of peanut butter in the microwave or over a double boiler until the chocolate melts and the peanut butter can be easily mixed in
• Pour the chocolate over the rice krispie layer
• Season with flakey sea salt if desired
• Place in the fridge to chill until the bars are solid - at least 2 hours
• Cut the bars into 16 even squares and enjoy!
• Store the bars in the fridge and enjoy shortly after removing from the fridge because the bars will melt quickly

RED BEANS AND GREENS SALAD

Steps:

• Combine salad ingredients in a bowl, toss and adjust seasoning.

PEANUT BUTTER RICE CRISPY BARS

Steps:

• Measure out rice crispies and set aside in large bowl.
• In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
• Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
• combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
• When set, cut into squares.

CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS

Steps:

• Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
• In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
• Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
• Add in mini marshmallows and stir until blended.
• Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
• Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
• In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
• Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
• Cut into desired size bars.

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!

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.

PEANUT BUTTER RICE KRISPIES BARS

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.