White Chocolate Peanut Krispies Food

CRISPY WHITE CHOCOLATE PEANUT BUTTER BARK

Steps:

• Line a baking sheet with parchment paper.
• Melt white chocolate in a saucepan over medium-low heat, stirring constantly until the chocolate is melted, about 5 minutes. Remove from heat and stir in peanut butter.
• Place crispy rice cereal in a large bowl. Pour the chocolate mixture on top and stir until combined.
• Spread the mixture onto the prepared baking sheet. Place in the refrigerator until firm, about 1 hour. Break into pieces by hand.

WINTER WHITE POPCORN

Steps:

• Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
• Melt the white chocolate wafers.
• Mix the melted white chocolate together with the peanut butter.
• Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
• Place on two or three baking pans and let the chocolate harden.
• Break up the larger pieces and it's ready to serve.

WHITE CHOCOLATE PEANUT KRISPIES

Steps:

• Melt chocolate in a double boiler or in the microwave, being careful not to over cook.
• Stir in peanut butter, blend well.
• Mix with other ingredients until well blended.
• Drop by teaspoonfuls onto waxed paper. (about the size of a small walnut).
• Let stand until set.

WHITE CHOCOLATE PEANUT BUTTER COOKIE CLUSTERS

Steps:

• Prepare two baking sheets by lining them with parchment or wax paper; set aside.
• In a large microwave-safe bowl, combine Candiquik, peanut butter, and heat on high power for 1 minute to melt. Stop and stir. As necessary, heat in 15-second bursts until mixture can be stirred smooth. Be very careful not to overheat the mixture because white chocolate is notorious for scorching and seizing up.
• To the melted white chocolate-peanut butter mixture, add 1 cup cereal, peanuts, marshmallows, and stir to coat. Mixture will be runny and you want to keep it loose and not too cluttered with add-ins. But if your mixture is extremely runny and would benefit from extra bulk, add 1/4 cup cereal.* Adding a pinch of extra peanuts or marshmallows also works.
• Using a 2-tablespoon cookie scoop or with a spoon, drop mounds onto prepared baking sheets (I made 24). Allow cookies to firm up for about 2 hours at room temperature, or expedite by placing trays in the refrigerator or freezer is you have the space.
• Cookies will keep airtight at room temperature for at least 2 weeks, in the refrigerator for at least 1 month, or in the freezer for at least 6 months. Take care any ingredients used are appropriate for your dietary needs.