Chocolate Peanut Butter Krispies Recipes

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER KRISPIE TREATS

Steps:

• Line an 8x8-inch square baking pan with parchment paper or foil, and set aside.
• Add the marshmallows to a large microwave-safe bowl and heat in 30 second intervals, stirring after each one, until completely melted.
• Add the melted butter, peanut butter, and vanilla, and whisk until combined.
• Add the Rice Krispies and mix until completely coated.
• Spoon the mixture into the prepared pan and spread out. Press firmly into a packed, even layer.
• Add the chocolate and peanut butter to a microwave-safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Pour the chocolate over the Rice Krispie layer and spread out evenly.
• Refrigerate until set - about 30 minutes. Cut into squares, serve and enjoy!

CARAMEL PEANUT BUTTER RICE KRISPIES

Steps:

• In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
• Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
• Add the caramel bits in while the Rice Krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
• Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray. Do not compact the bars when pressing down the mixture, they more you compress they harder they are to cut into bars, as most rice krispie treats are.
• Let cool.

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.

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Cover an 8x8 pan with parchment paper. Set aside.
• Grease a 1/2 cup measuring cup with oil or nonstick spray and measure out the honey into a large saucepan.
• Bring the honey to boil over medium-high heat and then IMMEDIATELY turn off the heat.
• Add the peanut butter, vanilla, and salt into the honey and stir until smooth. Add in the cereal and stir to evenly coat the crisped rice with the mixture.
• Pour the cereal mixture into the prepared pan and firmly flatten out the mixture. Place the treats into the fridge to harden for 10-15 minutes.
• Melt the chocolate chips in the microwave for 30 second intervals, stirring after each interval, until chocolate is melted.
• Reomove the chilled peanut butter bars from the refrigerator. Pour the chocolate over cereal mixture and spread out with the back of a spoon or a spatula.
• Return the treats to the refrigerator and for 15-20 minutes to fully firm up before slicing.
• Remove from fridge and cut into squares.

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

CHOCOLATE PEANUT BUTTER TREATS

Steps:

• In a microwave, melt butter and marshmallows; stir until smooth. Remove from the heat; stir in peanut butter until smooth. Gradually add cereal; toss to coat. Spread and press into a greased 13-in. x 9-in. pan; set aside. , In a microwave, melt chips; stir to coat. Spread over cereal mixture. Cover and freeze for 15-20 minutes or until chocolate is set.