Best Peanut Butter Rice Krispy Treats No Corn Syrup Recipes

A TWIST ON RICE KRISPIE TREATS

Steps:

• Mix Karo syrup and sugar in large saucepan. At first bubble remove from heat. Stir in peanut butter and cereal.
• Spread mixture in 9x13 buttered pan.
• In small saucepan melt two kinds of chips. Spread on mixture.
• Cool on counter.
• Refrigerate when chocolate hardens.

PEANUT BUTTER RICE CRISPY TREATS

Steps:

• Spray an 8-inch square pan with oil and press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment in place, so it won't wiggle around later. Since this recipe moves quickly, it's also a good idea to add the cereal to a large mixing bowl, so it's ready to go later.
• In a small saucepan over medium heat, bring the honey to a boil. As soon as it's bubbling, set a timer for 1 minute and let it boil until the timer goes off. Turn down the heat if the honey starts to bubble towards the top of the pan.
• When the timer goes off, remove the honey from the heat and stir in the peanut butter and salt. As soon as the mixture is smooth, pour it over the cereal in the large mixing bowl. Stir well, until the cereal is well coated. It will start to thicken up as it cools, and will be very sticky.
• Transfer the mixture to the prepared pan, and press HARD to pack the cereal into the bottom of the pan. Place the pan in the fridge or freezer, so the bars can cool completely. When they are totally cool, they are ready to slice and serve, unless you'd like to add the chocolate topping below.
• For a chocolate topped bar, melt a 1/2 cup of dark chocolate chips in the microwave, or over a double-boiler. When the chocolate is melted, spread it over the top of the bars and place the pan in the freezer briefly, just until the chocolate is hardened. Then the bars are ready to slice and serve.
• Leftover rice crispy treats can be stored in an airtight container at room temperature for up to 3 days, but they will become slightly softer over time. For the crispiest results, I recommend storing them in an airtight container in the fridge for up to 2 weeks.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

BEST PEANUT BUTTER RICE KRISPY TREATS (NO CORN SYRUP)

Steps:

• melt butter in large saucepan over med-low heat, stir in marshmallows.
• stir until melted.
• add peanut butter until combined, remove from heat.
• stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey.
• press into greased 13x9 pan. cool completely and cut.