Crispy Peanut Butter Cocoa Cups Recipes

PEANUT BUTTER CRISPY BARS

Steps:

• Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
• Put the cereal in a large bowl and set aside.
• Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
• Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
• Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
• Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens. Cut into squares using a sharp knife run under hot water and dried for smooth edges and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

COCOA RICE KRISPIES TREATS WITH PEANUT BUTTER TOPPING

Steps:

• Melt the butter and marshmallows in the microwave on high for about 2 minutes (stir after one minute).
• Add Rice Krispies.
• Stir until ingredients are combined.
• Spread in an 8 by 8 square pan that has been greased with butter.
• I put margarine on my hands to make the spreading part easier.
• Melt peanut butter chips in the microwave.
• Spread on top of bars.

PEANUT BUTTER CRISPY TREAT CUP

Steps:

• In a microwave-safe bowl, heat the butter and marshmallows for 3 minutes, stirring halfway through heating time, until completely melted. Add the peanut butter and stir again. Add 6 cups of crispy rice cereal and stir until well combined. Let cool slightly.
• Place 1 to 2 tablespoons melted chocolate in the bottom of each liner. Form small puck-shaped pieces of peanut butter crispy treats with greased hands, and place in the chocolate in the liners. Top with more melted chocolate until the crispy-treat layer is completely covered. Sprinkle with sea salt and refrigerate until firm. Allow the cups to come to room temperature before serving.

PEANUT BUTTER COCOA NO-BAKE COOKIES

Steps:

• Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
• Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
• Remove from heat; cool 1 minute.
• Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.

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.